Cooking With Polish Kielbasa
What is Kielbasa / Sausage
Kielbasa and sausage are one in the same this is something that many people do not know but just because they are the same I think they are not the same let me explain ...Sausage is made from ground meat with some sort of skin around it then stuffed in a casing either the intestine or some man made product
Now kielbasa is first made from pork butt now you can get in all most every protein but it is not ground and it contains no organ and it is stuffed into it's casing after this the are basically processed the same way for cooking methods like smoking, curing and even boiling.
Kielbasa is a staple in the polish region and can be brought any were in the USA but it's main source of popularity is in the mid west past of the United States.
In this blog I am going to share with you several ways to make and prepare kielbasa using recipes photo's and video that I am sure your going to love It's going to be so easy it going to be like making a smoked kielbasa sandwich with mustard, sauerkraut, mustard on rye bread with a tasty pickle on the side.
What Is Kielbasa
Polish Kielbasa this is a name that is known around the world but what most people don't know is it not something a food or special that was started in Poland but that is far from the truth the name kielbasa means sausage in other languages but Poland is known for making a great variety of sausages that people around the world enjoy each and everyday.
Polish Kielbasa is a pork sausage stuffed with a variety of flavors spices and herbs, I know you can get kielbasa in chicken, beef, and turkey but it was first made with pork in todays world kielbasa is sold in many ways, sizes and varieties and it comes in several ways smoked, fresh, and dried kielbasa and each one is different in many ways.
Smoked Kielbasa is kielbasa that is and ready to eat that you can buy at your local supermarket and can be ate right out of the package.
Fresh kielbasa is what most people call white kielbasa and it and this has to be cooked before it is eaten.
Dried kielbasa is like a jerky it is dried and you can take it anyplace you go without it going bad it's even good for hiking, hunting or any place you go and it is great for snacks and meals on the go
Kielbasa is great for grilling and frying and it hold up well to heat and the taste is really great and can be turned into so many recipes. But to make sure you a good quality sausage you must slice it open when you do this you have to look for certain things like visible chunks of meat if it looks wet and liquefied hen this is not a premium piece of kielbasa.
Plymouth Kielbasa Festival
Plymouth Kielbasa Festival
To get things going I want to share with you from last years Plymouth Kielbasa Festival host by Terry Womesdorffrom of Plymouth alive view and enjoy.
PLYMOUTH - Past the judges' table they came, tray after tray of smoked and fresh kielbasa this year's contestants in the Plymouth Alive Kielbasa Festival, hoping for a piece of local sausage history.
A Christmas tree, town scene, winter wonderland with snowmen fishing for real fish, Olympic rings, swing set, sausage mine and guillotine scene - all crafted from smoked kielbasa - made their way past the audience and judges. The fresh kielbasa, in less whimsical arrangements, had its turn on the dance floor, as Plymouth Alive President Terry Womelsdorf put it.
Then came the judging, the polka music, the questionable jokes, the giant dancing sausage, and finally, the verdict.
The winner of the fresh kielbasa crown: Bosak's Choice Meats, leaving with their 10th crown after a year with no trophies. Just one point separated their entry from the arrangement by Tarnowski's Kielbasa. The winner of the smoked kielbasa contest: Komensky's Market, last year's fresh champion.
In a competition that starts with a beauty contest before it becomes a taste test of products that haven't changed in years, presentation can be persnickety, said the contest winners.
"The whole idea is when they get your platter out, the audience goes 'Ooh, aah,'" said Gail Bosak, a co-owner of Bosak's. "You want to impress. But the taste and texture never change."
Kielbasa are judged on presentation, taste and texture, but gobbled down at the festival mostly for their taste, said Brenda Sepelyak, a co-owner of Komensky's.
"I heard from judges that the presentation doesn't count for all that much. When you get a good piece of kielbasa, that's what matters to them," Sepelyak said.
Since the contest's exception, Janet Franchella has held it in the back room of Franchella's Restaurant and Pub. In a few weeks, the bar will belong to Dorothy Kollar, who wants to keep the competition in the place where it's always been.
Plymouth Alive would love to keep the contest there, said Womelsdorf, but if it keeps growing, he said, the organizers might eventually look for a bigger venue.
Cooking With Polish kielbasa
Making Your Own Polish Kielbasa
In my opinion the way the world is going it is a do it your self type of world so the first thing I want to do is share with you a recipe on how to make your own kielbasa then later in this blog I will share with you some tasty recipes using different types of kielbasa along with some more videos that I think would help you understand what I want to do when cooking kielbasa, so lets start with making your own kielbasa.
This recipe was taught to me by Hank Shaw and I must say it is really tasty I hope you like it as I do.
Making Homemade Polish Kielbasa
Once made, these links will last two weeks tightly wrapped in the fridge. You can seal them and freeze for a year.
Makes 5 pounds, about 10 long links.
Prep Time: 2 hours, if you’ve done this before. If not, it’ll take a little longer.
Cook Time: 4 hours, smoking time
4 pounds of pork
1 pound pork fat (fatback or shoulder fat)
2 tablespoons of kosher salt
1 teaspoon of Instacure No. 1
2 tablespoons of smoked black ground pepper
2 teaspoons of dried marjoram
3 teaspoons of sugar
6 cloves of fresh garlic minced
1/2 cup of ice water
- Chill the meat and fat until they is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water to rehydrate.
- Chop meat and fat into 1-inch pieces. Combine the salt, instacure, sugar, garlic, marjoram and pepper and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour.
- Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the fine die. If your room is warmer than 65°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the meat mixture back in the freezer while you clean up.
- Add the ice water to the meat mix, then mix thoroughly either using a Kitchen aid on low for 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge while you clean up again.
- Stuff the sausage into the casings. Kielbasa is normally made into long links tied at both ends to form a loop. Stuff about 2 feet of sausage, then pinch off the trailing end and pull off at least 6 inches of casing from the stuffing tube. Cut the casing with a knife and immediately pull out another 6 inches or so of casing to form the loose end for the next long loop of sausage. This ensures that you will have enough casing to tie off the links. Leave the links untied for now.
- Check each long link of kielbasa for air pockets. You will probably have some. Use a sterilized needle (get the point glowing in the stove burner for a second or so to do this) and pierce the casing all around any air pockets. Gently compress the meat in the link from either end. Don’t force it or the casing will burst. When you see no more air pockets, tie off the casings at either end.
- Hang the sausages in a cool place. If it is warm out, hang for one hour. If you have a place where the temperature will not go higher than 38°F, you can hang them as long as overnight.
- Get your smoker going. Smoke the links for at least 4 hours, and as many as 8. I prefer a lighter smoke, so you can still taste the meat and spices. You are looking to get the internal temperature of the links to 155°F. When the kielbasa is smoked, shock the links in ice water to cool quickly.
- Hang them to dry for at least 1 hour before eating, and if you have a cool place (55°F or cooler) you can hang for up to 4 days.
Homemade Polish Kielbasa
With me talking and showing you the in and outs of kielbasa it's time for me to share with you a few recipes on how I like to cook some great tasting polish kielbasa and we are working with 3 types the Smoked, Fresh and Dried kielbasa so with that being said lets start with the smoked kielbasa
Smoked Polish kielbasa Gumbo
12 ounces of smoked polish kielbasa links, removed from casings
2 teaspoons of olive oil
2 small yellow onions, diced
4 cloves of fresh garlic, minced
1 teaspoon of Cajun seasoning
2 tablespoons of all-purpose flour
4 cups of diced tomatoes
4 cups of chicken broth
2 cups of frozen chopped okra
3/4 cup instant white rice
sea salt and pepper to taste
1 bunch scallions, trimmed and sliced (optional)
Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
Return the pan to medium-high heat and add oil. Add onions and cook, stirring often, until translucent, about 2 minutes. Add your garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add your diced tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in the chicken broth, cover, increase heat to high and bring to a boil.
Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. After the 10 minutes taste and adjust your taste with your sea salt and pepper.
Serve sprinkled with sliced scallions, serve and enjoy.
Pleas try this recipe and then I want you to try this tasty Smoked Sausage Gumbo by Tess Harris, what makes me like this recipe by Tess is that it's a all pork gumbo and s seasoned with smoked ham.......it has so much flavor you just have to try it for yourself so watch her video on how easy it is to make her tasty gumbo.
Smoked Polish kielbasa Gumbo
Spicy Bean Gumbo
When we talk about polish kielbasa one of he first things that comes to mind is polish kielbasa and cabbage but there are more recipes then that. During this recipe blog I have talked about several ways and things to do with polish sausage.
We have talked about cooking with smoked polish kielbasa and I have shared with you a few recipes now let's talk about a recipe cooking with fresh kielbasa which is called white sausage ..........With that being said I would like to share with you a recipe for fresh polish kielbasa and noodles stir fry that I am sure your going to love then I am going to share with you a video on how to cook fresh polish kielbasa.
Fresh Polish Kielbasa And Noodles Stir Fry
3 pounds of fresh /white polish kielbasa
1/2 bag of medium egg noodles
4 tablespoons of lite soy sauce
2 tablespoons of clear pure honey
The juice of 1 medium orange
2 tablespoons of vegetable oil
2 cloves of fresh garlic, crushed
1/3 inch piece fresh root ginger, peeled and finely chopped
1 red chill's, finely chopped - seeds removed
2 large carrots, cut into matchsticks
2 red peppers, thinly sliced - seeds removed
1 yellow pepper, thinly sliced - seeds removed
1 small bag of sugar snap peas
1 bunch spring onions, shredded lengthwise
2 tablespoons of toasted sesame seeds
pinch of sea salt
1/3 teaspoon of smoked black pepper
To get things started pre-heat oven to 350 degrees squeeze the fresh polish kielbasa meat from the casings into a large bowl. Then, using your hands, roll the meat into meatballs. Place on a roasting tray, then cook for 10-12 minutes until golden and cooked through. Meanwhile, cook the noodles according to bag instructions. In a small bowl, mix together the soy sauce, honey and orange juice.
To keep things moving along heat a large non-stick skillet add the vegetable oil. then add your garlic, ginger and chilli's then saute for 1 minute. at this point add the carrot and peppers, stir-fry for 3 minutes more then add the sugar snaps and spring onions for the final minutes of cooking time. Now to put this all together Drain the noodles, then add to the vegetables, along with the soy sauce mixture. Toss well, season with sea salt and smoked black pepper if needed, then scatter with the sesame seeds. Serve in warm bowls and top with the polish kielbasa meatballs. serve and enjoy.
Since you have checked out my recipe I want t share with you a video on how make fresh polish sausage by All About Poland and this is what they are saying about there recipe.
At our web site we have many more recipes for making your own fresh Polish kielbasa, as well as recipes for cooking and serving it.
This video shows one simple method of making kielbasa with a small home grinder typically found in Poland.
At our site at http://www.masterpage.com.pl we have a large collection of Polish recipes and more videos on making Polish kielbasa in larger quantities and with different equipment.
This video is part of the All About Poland series of over 3000 web pages and videos that you find at our web site.
Fresh Polish Kielbasa And Noodles Stir Fry
How to make fresh polish kielbasa
We have been talking about all kinds of kielbasa smoked, fresh, and now lets talk about dried kielbasa or if you want you can call it jerky because that is what it is jerky. What I like about dried kielbasa is the same reason I like jerky is that you can take it any place you go like hiking, camping or what ever it is the any place snack and the reason for that is because it is dried out so it can sit anyplace for a long period of time and it s so good so what I want to do is share with you the way I turn kielbasa into jerky buy using your oven then I want to share a video on how to make some kielbasa jerky.
Oven Dried Kielbasa Jerky
I don't care what kid of jerky your going to make your going to need a very dependable way to do it an there are only a few that can get the job done like air dried, smoked using a smoker or the food dehydrator and the oven and for me the oven is the way to go.
To me your kitchen oven can do a really great job of drying a lots of jerky with no problems
To begin take some aluminum foil and cover the bottom of your oven the cut your kielbasa into 2 inch strips and place them directly on the racks and make sure you space them out.
Turn your oven onto 200 degrees so they can dry out nice and slow at this point using a piece of wood or your broom stick prop the door open just a little bit so you can allow the moisture to escape out of the oven.
After 3 hours of drying your kielbasa jerky start checking your kielbasa you want to make sure it bends a little but not break it should take about 6 to 8 hours depending on your oven.
Remember making oven bake kielbasa jerky will take a lot of hours to dry out so don't rush a good thing because when it's done you will a very tasty treat......HappyEatng
Now that you have my recipe I want to share with you a video on how to make some home made jerk by Big Tex and he uses 3 types of meats and some good bold flavors to go with it like I said this is just another way to make some tasty jerky so try and enjoy.
Oven Baked Kielbasa Jerky
How To Make Homemade Beef/Pork/Venison Jerky
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