Today's first.....Polish Sausage - Keilbasa

[scooterjam]

 

These turned out pretty damn good!   Had them with dinner, your typical Green Beans, Potatoes & Keilbasa.

Quick question though, the casings were very tough.  Used hog casings, I don't know the size or anything my son brought them to me a couple weeks ago when I started making things.   I've made Italian Sausage, Country Sausage, Elk Sausage, and Hotdogs, none of which the casings were tough.   I soaked them in water about a half hour, along with some vinegar....the meat was delicious, great smoke flavor and all.

Thanks in advance for the help, hope the pictures attach okay!

~ Scooter

 

[daveomak]

Soak the casing overnight in the refer.... they should get "more tender"... maybe even with a dash of vinegar in the water...

 

[junkcollector]

did you cook them competely from raw to complete in smoker? over in sausage section, many folks will warm smoke then finish poaching in water bath to safe IT for a snappy casing. memory serves a start to finish in smoker will usually give ya tough casings. lots of info in sausage section on it. 

 

[reinhard]

Dave is correct.  Not long enough of a soak.  They should be rinsed out inside and left overnight.  You can use vinegar to help them to get softer and then rinse them once more before stuffing.  Reinhard

 

[scooterjam]

Thanks guys, yeah I only soaked them about an hour with a splash of vinegar as well.  But I didn't rinse them again.  I smoked them in the smoker until they hit 152, and them gave them a cold shower to 110.

 

[scooterjam]

My books all told me just to soak the casings for a half hour, so its okay to do this process overnight in the fridge, or even up to 48 hours ahead of time?   Sorry about all the questions, just trying to figure what went wrong.  It tastes delicious.....just a little tough...

 

[padronman]

Had to say it

 

[scooterjam]

I posted links above.....guess thats not the right way?   Sorry!!  :-(

 

[scooterjam]

01 Polish Sausage - Keilbasa.JPG

• scooterjam
• Aug 24, 2014

Prep

02 Polish Sausage - Keilbasa Smoking.JPG

• scooterjam
• Aug 24, 2014

Smoke

03 Polish Sausage - Keilbasa Completed.JPG

• scooterjam
• Aug 24, 2014

Final.....sorry about that!    :-)

 

[daveomak]

Those sure look good to me...... Thumbs Up

 

[scooterjam]

Thank you Dave!

 

[knifebld]

 
I posted links above.....guess thats not the right way?   Sorry!!  :-(

Your links work fine Scooter :)

Looks like quite a success to me, nicely done!

 

[themule69]

 Looks great. As said above soak longer. I like the bite of the casings.

Happy smoken.

David

 

[scooterjam]

Awesome guys!   Great advice, I'll give them a 24 hour soak next time.....thank you so much for your help!

~ Scooter

 

[driedstick]

Them theres some good lookin snausages 

A full smoker is a happy smoker

DS

 

[scooterjam]

Thank you DS!!

 

[oldschoolbbq]

Wanted to see a plated shot ..........Darn

 

[reinhard]

Those links look awesome!!! Love the great color also.  Well done sir!!!  I dont know what points are but you deserve some.  Reinhard

 

[scooterjam]

Thank you buddy!!  The wife just surprised me with a package of collagen casings, instacure #2, dextrose and fermento, looks like I might have to try some new stuff this weekend!!  Woo hoo!!