Polish Kielbasa Weselna

Discussion in 'Sausage' started by lovetosmoke, Apr 29, 2013.

  1. Does anyone have a recipe for Weselna? I tried it today for the first time and loved it!
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Kielbasa weselna pronounced keeyehw-BAH-sah veh-SEL-nah or wedding sausage. It was typically served at weddings and other important events and to sober guests up before going home. It is meant to be served at room temperature as a snack or appetizer.
    This pork kielbasa is mixed with beef and double-smoked for a hearty flavor, texture, and color. This well-regarded recipe was served at Polish weddings or other events meant to impress important guests. 12" kielbasa rings are stuffed in 36-38mm thick hog casings and flavored with salt, pepper, and garlic, the
     
  3. shannon127

    shannon127 Smoking Fanatic OTBS Member

    One of my favorites. I have a recipe i was working on last year. I can send it to you when i find it
     
  4. That would be great! Thank you!!
     
  5. shannon127

    shannon127 Smoking Fanatic OTBS Member

    My question is how can you remember the taste? Everytime I have eaten Weselna it was at a wedding and I drank too much vodka to remember anything.
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I poked around looking for a recipe..didnt find one ..

    Looks like a basic kielbasa recipe with some beef added in..sounds great..

    Looking forward to your recipe Shannon.

      Craig
     
  7. -
     
    Last edited: Oct 16, 2013
  8. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Here you go:  This was one I was working on last fall, but was never able to get it exactly as I remembered.
    Wedding Kielbasa
    MeatsGr/KgActualRatio
    pork 85/15100033003.3
    Kosher Salt1652.83.3
    Cure #12.257.43.3
    Sugar2.257.43.3
    Ground Black Pepper3.2510.73.3
    Minced Garlic39.93.3
    Nutmeg13.33.3
    cold water75247.53.3
        
    Grind through 3/8th die.  Stuff in 32mm Hog casing.  Smoke with cherry wood only at 165 degrees until internal temp is 150.  Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours.  Temperature not to exceed 80 degrees.  Hang to dry for another 24 hours then refrigerate.  Cut and serve at slightly less than room temperature.
     
  9. wally4702

    wally4702 Newbie

    Shannon,

    Can you please convert that to pounds, cups, Tablespoons  ect. New to all this !!!! Just LOVE TO EAT good food !!!

    Thank you

    Wally
     
  10. Thank you for the recipe! I look forward to trying it!
     
  11. shannon127

    shannon127 Smoking Fanatic OTBS Member

    I can convert but you are far better off getting an inexpensive gram scale.  They have them on ebay for $5-10
     
  12. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Here you go Wally.  I hope you enjoy!
    Wedding Kielbasa
    Meats lbs/ Vol
    pork 85/15 5lbs
    Kosher Salt 1/4 cup
    Cure #1 1tsp
    Sugar 1tsp
    Ground Black Pepper 3 1/4 tsp
    Minced Garlic 3 cloves
    Nutmeg 1 1/4 tsp
    cold water 2/3 cup
       
    Grind through 3/8th die.  Stuff in 32mm Hog casing.  Smoke with cherry wood only at 165 degrees until internal temp is 150.  Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours.  Temperature not to exceed 80 degrees.  Hang to dry for another 24 hours then refrigerate.  Cut and serve at slightly less than room temperature.
     
    Last edited: May 8, 2013
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is similar to the Krakowska Recipe which is Excellent...JJ
     
  14. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Thanks JJ. They are similar, this is a little more peppery and less garlicky than Krakowska. Also this is ground instead of cut and intensely smoked.
     

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