Ok.... I know this is a smoking forum, but......

Discussion in 'Sausage' started by mowin, Feb 25, 2016.

  1. mowin

    mowin Master of the Pit

    Being half polish. Ok.. maybe "slightly" more than half.. lol. I'm looking for the BEST fresh kielbasa recipe's from my SMF family.

    I like smoked kielbasa, but I love a true old country pollock fresh kielbasa. Moms parents immigrated from Poland, and Mom told me yrs ago, that the smoked recipe was different from the fresh. However, I cant find any recipes to substantiate what she told me..
    When we were kids in Ohio, she used to get fresh kielbasa every spring from a local polish butcher that came from the same village as my grandparents. Loved the taste and texture of that sausage. Would love to get close to that wonderful memory.
     
    smokeymose likes this.
  2. dert

    dert Master of the Pit

    I'm in...ask your mother for the recipe?
     
  3. bfilipowski

    bfilipowski Fire Starter

    I too have searched and searched. Recently, I started using the leggs fresh kielbasa seasoning that I picked up at a local butcher one day when I was feeling lazy. This stuff makes the closest thing to the fresh sausage of my youth. In one batch I even added a little cure #1 and smoked. It was excellent too!
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Have you tried a smoked sausage recipe without adding the cure and smoke?

    What do you remember about the predominate flavor?

    Also what part of Poland are your Grandparents from?

    Here's a site that might help ya with your quest;
    http://wedlinydomowe.pl/en/index.php
     
    Last edited: Feb 26, 2016
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    mowin here ya go I go to the Polish Butchers and ask for fresh.I get the Deer in the head light stare.So I make my own

         Kielbasa 5Lb. Mix

     1 1/2   Tbsp. salt

     1/2 Tbsp. sugar

     1 Lrg. clove garlic ( 1 Tbsp granulated )

     1/2 Tbsp. black pepper

     1 Tbsp. marjoram

     8 oz. ice water

     5 lbs ground pork.

    This a basic recipe I don't really measure,so adjust to your taste this should come close.Garlic is the hardest part to get right LOL. You can make a pound of this and fry it before going all out stuffing casings.

    Richie
     
  6. mowin

    mowin Master of the Pit

    I would need a wee-jee board.

    Gosh this was back in the 70's. Definitely garlic, but the pork itself was upfront.

    Don't remember the village, they were actually Lithuanian.

    Thanks, Richie. I will definitely try this. What size grinder plate do you use? Kinda remember a more coarsely ground mixture.
     
  7. mowin

    mowin Master of the Pit

    Wow, great site. Thanks. Thumbs Up
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    most time I use the medium 

    Richie
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    My paternal Grandparents emmigrated in early 1900's from Krakow. My maternal Grandparents from Gdansk. Both families made Kielbasa. My paternal family has been Butchers for as many generations as anyone can remember. My Dad frequently spoke of making one 500lb recipe, cure and all, 75% was smoked and the remaining sold as fresh in the families 3 stores. Of course there are regional variation and I am sure small batch production may leave out the cure. But It sure saves time in large scale production to measure all the ingredients once and just separate that dedicated for Fresh. The addition of the Cure increases the shelf life of the raw pork so it makes good bizness sense to add it. I suspect if your Mom bought from a Butcher that produced any kind of volume, there was Cure in it even though not smoked. As far as Fresh Kielbasa being different from Smoked. I have been told by a trusted Polish friend that it is not uncommon in various recipes to include Marjoram in Fresh Kielbasa but leave it out of the Smoked Style, using only Salt, Pepper and Garlic. While I love Fresh Kielbasa, my Polish Wife is not crazy about it so I too only make One batch and separate out a few pounds for me...[​IMG]  

    Looking at Lithuanian Kielbasa Recipes, you will see the addition of Allspice and sometime Mustard Seed and go light on Garlic. This too may be responsible for the different taste your Mom remembered...JJ
     
    Last edited: Feb 26, 2016
  10. mowin

    mowin Master of the Pit

    JJ. This is great info. Unfortunately, I was 2 yrs old (early67) when my grandmother passed. Grandfather passed in '57. I do remember mom saying her parents came to America in 1901.
    If you can PM me a recipe, I will promise to try it, and let you know if it jogs some taste buds...Thumbs Up
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Feb 26, 2016
  12. smokeymose

    smokeymose Master of the Pit

    Always looking for a good Kielbasa recipe. Thanks for the thread, mowin!

    Dan

    :points1:
     
  13. mowin

    mowin Master of the Pit

    Great link. And some awesome looking kielbasa.

    Dan, I'll take a point anyway I can get 'em..lol. thanks. Thumbs Up
     
  14. smokingdope

    smokingdope Newbie

    Wow this turned into one awesome informational thread, good stuff on here, definitely gunnar try some of these recipes, @mowin definitely wanna see some pics of how they come out.
     

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