Smoked kielbasa turns into fresh polish sausage

Discussion in 'Sausage' started by crazymoon, Jun 14, 2015.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Started  out with this pork butt last weekend to make some kielbasa

    Cut and ground with 3/8 plate

    I got 9.5 pounds out of an 11 pound butt

    spices mixed-cure #1,marjoram ,salt,  garlic and pepper

    32 mm hog casings soaking and casing on the tube ready to stuff

    casing being stuffed and the sausage ready for the smoker UNTIL I got called into work so no smoking was done. All the sausage was frozen to be eaten fresh as polish sausage. Oh well it will still be good but not what I had intended to do !

    tropics, waterinholebrew and reinhard like this.
  2. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Either way I'm sure it will be delicious.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Been there done that! Nice sausage either way!
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    It'll be tasty either way CM ! Nice job, looks awesome ! Thumbs Up
  5. reinhard

    reinhard Master of the Pit OTBS Member

    It will be great as it looks!!!  Thanks for the pics. I love fresh polish with or without cure.  Better than brats in my opinion. [​IMG]Reinhard.
  6. tropics

    tropics Smoking Guru SMF Premier Member

    CM we love the fresh (white Kielbasi) you can send it here for prompt disposal 


  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Thanks guys for the comments and points! We will devour it  but I had my heart set on some good old smoked kielbasa !
  8. tropics

    tropics Smoking Guru SMF Premier Member

    CM I put cure in most of my sausage now,it just adds to the color.Making some Chicken and pork fat Breakfast sausage tomorrow,no cure for that one.

    Thanks for sharing.

  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great nice job

  10. weisswurst

    weisswurst Smoke Blower

    Can we talk? You made a mistake!! I am the mistake corrections meister. Please chill and package enough  fresh polish sausage to go with a pint of my home made kraut. And a little mustard.

     Great job!!The fresh polish sausage is my favorite of the fresh sausages also. Weisswurst
    crazymoon likes this.
  11. gtwiz

    gtwiz Newbie

    I have a quick question - is it okay for your fresh sausage to have the instacure in it - I was going to smoke mine and was unable to - I guess it's stays fresh - so it's still good to eat it still then ?
  12. tropics

    tropics Smoking Guru SMF Premier Member

    You will be fine,it is only going to add a pinkish color

    gtwiz likes this.
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This is an old thread, but I'll answer your question...

    Yes, it's perfectly fine to use the cure in a fresh sausage, but keep in mind that the cooked product will be pink in color due to the cure that's in it.  You'll still need to use it within a week (refrigerated) or freeze it for later use.
    gtwiz likes this.

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