Kielbasa time

Discussion in 'Sausage' started by irishteabear, Dec 6, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I made 5 lbs of Kielbasa today using Rytek's recipe. Taste test was pretty good.





    Some for dinner tonight, the rest will be smoked tomorrow. [​IMG]
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like you did a great job Dawn, The sausage looks great...[​IMG]
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    You go Dawn-I thinking your gonna like your new hobby. they looking good.
     
  4. bmudd14474

    bmudd14474 Guest

    Looks Dawn. Good job.
     
  5. crackhead

    crackhead Newbie

    Do you have a link to Rytek's recipe? They look good..
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I got the recipe from his book Great Sausage Recipes and Meat Curing by Rytek Kutas. I can highly recommend it.
     
  7. morkdach

    morkdach Master of the Pit OTBS Member

    dood looken stuff ya got there Dawn keep us posted on these please.[​IMG]
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Great looking sausage Dawn.
    Was that a Kitchenade in the shot?
    If so, how well does that work for making sausage? Have thought about picking up the attachment.
     
  9. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    So are they cured or fresh? If cured they probably would be suitable for shipping to friends wouldn't they. Just askin.... [​IMG]
     
  10. larry maddock

    larry maddock Master of the Pit OTBS Member

    how are you going to cook them for dinner????[​IMG]
     
  11. crackhead

    crackhead Newbie

    Ive made a little bit (40# or so) with a Kitchen-Aid and they are OK, I guess.. Prob not as good as a dedicated stuffer, but they seem to grind just fine..
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yes, it's a KA. It works great for small batches. I wouldn't do more than 10 lbs at a time with it though. Mine is limping along right now.

    This batch is fresh. If you cured them properly, yes they would be fine for shipping.
     
  13. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I'll put them in a frypan with a bit of water and simmer them until they reach 152, then will saute them until browned.
     
  14. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great. I think its time for me to get ready to make some.
     
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looks great Dawn, I love it course ground like that. Be careful smokin fresh sausage dawn. I know you know.
     
  16. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Very nice kielbasa Dawn!!! Im looking to get my kitchen aid pretty soon. Maybe a christmas gift to myself!

    None-the-less, wonderful job!
     
  17. fire it up

    fire it up Smoking Guru OTBS Member

    Can't go wrong that way, at least you won't buy yourself something you wouldn't want.
     
  18. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Nice lookin sausage Dawn!

    Gonna be smokin a ham an some sausage in "Used ta be Cool" next weekend. It ain't quite finished but will be runnable, got orders ta fill.

    Those er gonna be a real soon upcomin project.

    Nice job linkin em to![​IMG]
     
  19. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Kielbasa got 4 [​IMG]. Personally, I think next time I'm going to add more seasonings.



    Yes, it looks a little pink inside even though they were cooked to 180 by the time they were browned. The remaining kielbasa will be hot smoked tomorrow.
     
  20. fire it up

    fire it up Smoking Guru OTBS Member

    Make that 5 [​IMG]!
     

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