Lisiecka style Kielbasa

[SmokinEdge]

Ground up 2.5 Kg of pork for Lisiecka style sausage. You are supposed to hand cube the majority of the meat into 3/4” chunks no grind then a small portion through the 1/8” plate twice or emulsified.

I was being lazy so I ran 2 Kg through the kidney plate and 500g through the 1/8” twice.

All mixed up and resting. Will stuff in 40mm beef casing in hoops later this afternoon.

 

[normanaj]

In for the finish.

 

[smokerjim]

Watching

 

[SmokinEdge]

Stuffed in rings, as is traditional. Will smoke in the morning. Need to make pork shots.

 

[DRKsmoking]

Very nice , I am in for this .

Kielbasa is the reason I joined SMF in the first place. It is Mona's favorite sausage kind of meat.
I just have not made the leap , as she likes it so much. I don't want it to not be to her liking.

I will get over my short comings and do it , I must have 5 or more recipes for it . Just not sure.

David

 

[SmokinEdge]

Time for a magic smoke soak.

 

[SmokinEdge]

Very nice , I am in for this .

Kielbasa is the reason I joined SMF in the first place. It is Mona's favorite sausage kind of meat.
I just have not made the leap , as she likes it so much. I don't want it to not be to her liking.

I will get over my short comings and do it , I must have 5 or more recipes for it . Just not sure.

David

Any time you are ready David. There is a whole army of us over here to catch you if you fall.

 

[SmokinEdge]

For those interested I’ll post a link to another post I made that explains the process and recipe for Lisiecka.

Recipe Correction: should be 10g sugar, not 1g.


https://www.smokingmeatforums.com/threads/kielbasa-lisiecka.312369/

 

[SmokinEdge]

Out of the super secret magic smoke after about 4 hours, I’ve got the color I want now into the poach for finishing.

 

[Rafter H BBQ]

Looking real good Eric!

 

[DRKsmoking]

Any time you are ready David. There is a whole army of us over here to catch you if you fall.

Thanks Eric, I know you guys are here if need be. And have been helped many times from all the knowledge on here.
It is just to do the right flavours for her. Got all the tools and have made some sausages. Just have to make the leap into the kielbasa world.

Thanks

David

 

[Timber II]

Looks great!!

 

[crazymoon]

SE, Nice job on the kielbasa !!!!

 

[civilsmoker]

So when are you showing up for breakfast so I can help finish them off with some eggs? Nice work!

 

[slavikborisov]

top notch right there!

 

[millerbuilds]

Out of the super secret magic smoke after about 4 hours, I’ve got the color I want now into the poach for finishing.

View attachment 685801

Eric, Dang!! That looks perfect!!

- Jason

 

[KBFlyer]

I was being lazy so I ran 2 Kg through the kidney plate and 500g through the 1/8” twice.

Good looking Kielbasa. I have made something very close to this. My dad used to bring home Ukraian Kielbasa that had cubed ham in it. I got real lazy and just cubed up a cooked store bought ham and added it to my mix after the mix was cured so it did not get cured twice. LOL Tried find a picture of it but that was back when photobucket screwed everyone over and I guess I lost most of those pictures.

 

[jcam222]

Dang look at the color on it!! Now I'm hungry.

 

[SmokinEdge]

Thank you to all, I much appreciate it. Sorry I was swamped today. I hope you all saw the post to the recipe, if not say so and I will post it again. This is a solid Polish recipe and really is as they say “The Queen of sausages “

 

[I-am-Chorizo]

Thank you to all, I much appreciate it. Sorry I was swamped today. I hope you all saw the post to the recipe, if not say so and I will post it again. This is a solid Polish recipe and really is as they say “The Queen of sausages “

Good Morning!

I posted this comment in another Kielbasa thread and dared to also post it here because I have received very helpful and accurate advice from You in My previous posts.

I've Read several Kielbasa posts with great attention and I have Three very specific questions. I'd appreciate your input very much.

1. Is There a difference if I cure them for 24-48 hrs before stuffing (as some recipes suggest) or I stuff and let them hang to cure 24-48 hrs?
2. Some Kielbasa recipes I've seen call for a part of beef in the mix while others (like this one here) uses only pork. What do I get in both cases?
3. I wasn't able to get marjorarm...can I use Orégano instead or without marjorarm the thing is definitely ruined?

Your advice is badly needed since I can barely restraint myself for starting this quest in this very morning. Cuts are all ready in the fridge...

Thanks in advance


https://www.smokingmeatforums.com/t...ielbasa-czosnkowa-garlic-sausage.325208/reply