Thank you for watching my Polish Sausage video. If you enjoyed this video, check out this delicious Smoked Turkey Sausage recipe next. th-cam.com/video/ykl9yk8EgpM/w-d-xo.html
@@SmokinJoesPitBBQ try polish sousage recipe and dry age it without smoking and please.. DONT BARBECUE IT, polish sousage is best when dry aged (and eventually smoked) and no frying or baking
I to bez jaj ,tylko naprawdę jest najlepsza , na świecie nigdzie nie am takiej dobrej , tego niemcy tacy wkurwieni bo jak już jakąś zrobią to paskudna i do tego śmierdzi na chuj niemyty ze rok lub dwa.
0:06 As a Pole, I must express my admiration: your pronunciation of the word "kiełbasa" is perfect! You did it like a purebred inhabitant of Eastern Poland! :)
My Grad Pa came from Poland in 1905 he built a neighborhood grocery store in 1929. He brought with him the recipe for kielbasa . It is still made the same way he did it, he only used Walnut to smoke his Kielbasa. This is the fourth generation operating the store. Peter May's House of Kielbasa in Kansas City, MO.
Fun fact : "Polish sausage-Kielbasa Polska" in Poland is a cold smoked sausage sold "raw",it has this salmon-like shine and texture,tastes great grilled.
You are speaking about Biała Kiełbasa (white sausage) that is correct its sold raw and its a staple Easter breakfast. The one presented here is a farm style kiełbasa, its very traditional still in Poland and you can buy it in every butcher shop or in retail at the meat sites sold in bulk.
Hi, me and my family we make Kiełbasa here in Poland every two months. I think that yours would be better if you minced real garlic instead of powered one. Also after cutting the meat we mix it with curing salt and let it sink into it overnight or even for two days. It comes very handy later since it doesn't spoil so fast. We always make like 15-20 kg in one batch. Good wood is also very important :) Anyway yours kiełbasa makes me wanna bite the pc monitor :)
I'm from Poland and I'll tell you this: man, you made a sausage much better than many butcher shops in Poland, and you served it so deliciously that if it made sense, I would lick my monitor while watching this film.
The beauty of sausage is the flavor, and the flavor is all in your liking. There's traditional recipes, but variations regionally. Trick is never serve anything you wouldn't eat yourself. Make it your own, and it will be perfect every time. Great cook Joe, always spot on. Mark n Rosa
I watch Ethan's Keilbasa video at least once a month. I've made several batches of Ethan's family recipe and it is, hands down, THE BEST. For those of you who may be on the fence about this recipe; try it, you won't regret it. Even if you don't stuff it into casings it awesome as patties too. Every time I make this kielbasa I always save one or two pounds to make into Kielbasa Loaf.
A very good recipe. It looks great. If you don't have natural casing you can put the seasoned meat in jars and boiled them in water for an hour and a half. It also tastes delicious and can be stored this way for several years.
I approve as Polish :) just a comment, in Poland traditionally cows are for milk, pigs are for meat, (of course, there are various variations) but most of the time you'd only have pork in your sausage. second, we don't normally eat "sausage dogs", we grill them (or roast over fire - this is scout/camp way) and eat with a side of some bread and salad, we boil them and have them as part of the christmas / easter dinner (white sausage especially), finally there are types of sausage you cut slices of and eat with your sandwich, last way is to cut small pieces and use in a sauce or other dishes (mix with pasta and sourcrout for "lazanki"). I personally sometimes use Kielbasa instead of meat in my spaghetti sauce, it's much more flavourful than ground meat :D
Hi Joe, I found you on TH-cam about a week ago, I wanted to make Kielbasa for the first time, I watched your video, and Eric from two guys and a cooler, i combined the 2 recipes and techniques to my own recipe and technique, I couldn’t be happier, I made 12 pounds and it came out awesome, I just took them off the smoker and their in an ice bath now, the flavor is unreal and I appreciate this video, thanks again brother. 🇮🇹😎🇮🇹
It's a very nice recipe. From what I saw, often kiełbasa has less sugar in the seasonings, but this one looks really good! Plus the tip to mix seasonings with water is a true game-changer - it doesn't look like a big step, but makes whole lot of difference, especially if one uses fresh garlic. For anyone interested in more old-fashioned take on making kielbasa: the difference is in the curing and grinding process, seasonings are pretty similar. Pork is cut down to several sorts (at least three): clean muscle tissue without any fat/muscle with some fat on it/muscle with fat and connective tissue. The meat is then cured for 48h and the leanest meat is ground very coarsely, or just cubed with a knife; fatter meat is ground somewhere mid-coarse, and the remaining trimmings are ground very finely. The end result is a very nice texture - rather homogeneous, without easily recognizable fat pieces, but with solid chunks of meat incorporated.
My man, GREAT vid. Alot of this stuff i knew but you taught me a few things too - the ice bath after you explained, now seems like a no brainer. You now have my sub, can't wait to dive in to your other vids.
Thank you. I'm definitely going to remake these with all the feedback I've received from the Polish community. One thing is for sure, you all are passionate about your Kielbasa.🤘
I make sausage with my granfather so after seeing the title "Polish kiełbasa Recipe" I had to click it and check if we do it right - even though we are polish haha. One note, we definitely wouldn't use beef and pickling spice. Beef is rarely used in Poland.
You don't have to cut every single sausage and tie it. You can just twist in the place you want to separate sausages from each other and hang them spirally on the stick. Then you cut them when they're ready. My dad always does this and it is much quicker method. Greetings from Poland!
Looks awesome Bossman! When you get a chance after drying ,smoke four hours at 140dg then 160dg for 1 hour then 170-175 for 1-2 hours or until internal temp is 160-165. I’m usually at around 8 hr total. Then before putting it all in the ice bath save 1 nice ring for the chef !!! Eat it with your favorite crusty bread POW…I believe you’ll enjoy. My 12yr old granddaughter has been helping me for the past 3 years and she can’t wait for the holidays to make. We make roughly 50lb for Easter, 30lb for Thanksgiving and 75lb for Christmas and new year. Thanks for sharing 🇺🇸/🇭🇷 God Bless you and your family
Well done, looks a lot like a true Kiełbasa, though the smoke from cherry wood is used for sandwich type Kiełbasa's. These are bigger in diameter, usually of a dryer type and sliced on a piece of bread. The type that you've made can be even better if slow smoked for a day or two in Juniper smoke. Regards from Poland.
greetings from Poland :)Try the sausage when sausage is 'cold' with some pickles, mustards, ot bbq sauce or some spicy ketchup, we also love sausage with fries.
@@zincfe666 że niby nie? Bo kotlet jest lepszy tak 😀 że niby z czego innego? Kiełbasa z ziemniakami czy frytami wymiata. Upietrol się przy mięsie a tu kielba raz dwa. Prostota kiełbasy i elastyczność jeżeli chodzi o rodzaj podawania... na kolację,obiad, lub śniadanie. Na ciepło na zimno lub jako przekąska. Wiem że ładniej wygląda mielony albo pałka z kurczaka ale kiełbasa rządzi i tyle! Wszechstronność kiełbasy wygrywa
Since u tried making kiełbasa then I recommend making kabanosy. They're smoked, kinda dry and slim sausages which taste even better then kiełbasa and it's not so heavy for stomach.
Cudownie, znakomity przepis. Akceptuję bez poprawek, wszystko zgodnie ze sztuką. Bardzo doceniam użycie wiśniowych trocin do wędzenia. Warto również powiedzieć, że bardziej powszechną formą jest kiełbasa parzona a później wędzona. Parzenie kiełbasy odbywa się poniżej temperatury wrzenia. GRATULUJE!
@@CzachaDymi Dokładnie tak jak napisałeś, dopiero Twój komentarz uświadomił mi, że napisałem odwrotnie. Obróbka termiczna (parzenie, pieczenie) odbywa się PO wędzeniu.
I have made this several times. 8 LBS ready for smoker this morning!! I eliminated the pickle spice since it seemed to be the most obvious flavor, and I felt it was not needed. The results is fantastic!!
Good job ! I understand that brown sugar was such an American addition because we in Poland do not add it to sausage. Use fresh garlic next time, it will taste better. Also try scalded white sausage, it tastes just as good ;) Greetings from Poland !
When we make kiełbasa with our family we rather just spin the sausage instead of cutting and making knots, it's faster and the result is one long chain of sausages you can hang on a rod. And also we smoke them only using wood for few hours. For many years we even had a selfmade smoking cabin but it started to fall apart.
That kielbasa looked insanely good! Perfect color👌 you are the sausage king Brother Joe!😁 thanks for sharing, have yourself a great one, you all stay safe, Happy New Year!!👍👊🍻🤘
Ha, I wasn't expecting you here, though this is the first vid from Joe I'm watching (came from PitmasterX) Out of curiosity, is there sugar in traditional Polish Kiełbasa? For sure not brown as it is not traditional for us Poles. I never ate Polish/American Kielbasa so... BTW Top Gar is one of the best Polish cooking channels - show him some love ;-)
Up here in Brantford Ontario, there is a Company that makes a sausage called double smoked ham sausage. He makes Hams, smokes them, the cuts them up to small pieces, add some spices and then makes the sausage, He then smokes those. And that sausage is beyond delicious.
I'm across the border just the other side of the bridge. A lot of folks here find it worth the two hour drive to Brantford for that sausage. Some stores here have it once in a while but it goes fast!
That's quite a typical bbq for us... Bun, Kiełbasa and some ketchup / mustard... Cold bath takes some of the flavour out, but still that was some proper kiełbasa! You made me hungry. Greetz from Poland.
A tip - you do nt need to tie each separate sausage. Just turn few times around and keep stuffing. Also - in my family (I am living in north Poland) we boil sausages shortly before we smoke them and do not keep them in fridge - it is kill the pig, divide the meat, make kiełbasa. Also - really rarely beef is used, mostly it is 100% pork. Also no ice water at the end, we allow them to cool down in smoker. Or eat them hot :D The best are hot. Half smoked and hot - heaven in mouth :D
I from Poland and When I make Polish Kielbasa after smoking I throw it into boiling water for 10-15 seconds to destroy some bacteries, and after into cold water. But you recipe is great, good job
Gooooood stuff Joe:) I'm Polish and you could skip the brown sugar:) at least in my region we don't use ut, it all depends on the region of Poland:) some add more garlic, some more marjoram and lovage :) all depends but you've nailed it pretty much :) "na zdrówko!" as we say in Polish :)
Smokin Joe you have become my go to sausage maker! I make a lot of different stuff, but your recipes rule! You do an excellent job with the video's and are very thorough! Thank you! Ever get to the upper peninsula of michigan look me up and I'll take you fishing!
I'm also polish. I'm from small village. When I was a child, I helped my grandfather in making traditional meat products: sausages, bacon, black pudding, pate, etc. We don't add beef to traditional Polish sausage, and only add garlic fresh. Besides, it seems that everything is correct. Of course, the recipe is slightly different in different regions of Poland. Greetings from Poland. Very good video :)
Kiełbasa chłopska Kiełbasa wieprzowo-wołowa, średnio rozdrobniona, wędzona, parzona, w osłonce naturalnej Doskonała kiełbasa poddawana procesowi wędzenia i parzenia. Lekko krucha konsystencja oraz wyczuwalna kompozycja przypraw z wyraźną nutą pieprzu i czosnek dziki niedźwiedzi przywoła wspomnienia rodem z kaszubskiej wsi.
@@polskarmata3490 tak, w Polsce w czasach kiedy wyroby mięsne robiło się praktycznie tylko samemu, rolników najczęściej nie było stać na wołowinę. Ja choć mam niespełna 30 lat pamietam, że np. mięso cielęce u moich dziadków było prawie zawsze tylko na sprzedaż, krów się nie zabijało bo wiecej korzyści było z mleka, a byków mało bo albo na rozpłód albo zabijano jeszcze jako cielę na sprzedaż bo to drogi delikates był
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
Thank you for watching my Polish Sausage video. If you enjoyed this video, check out this delicious Smoked Turkey Sausage recipe next. th-cam.com/video/ykl9yk8EgpM/w-d-xo.html
Nie jest taka najgorsza Joe ale z musztarda i cukrem... nie do końca okej.
This food is delicious when you fry it in a skillet with onion
@@haskar2290 I agree 👍🏼
@@wwedas Musztarda to gorczyca, często dodawana do kiełbasy szczególnie Polskiej :) a cukier dodaje się dojrzewania, powinna podeschnąć ze 2 dni.
Hi! I'm from Poland. this is not exactly a traditional recipe. if you want, I can write you a recipe for a basic Polish sausage
I'm polish, and I got to tell you that is some proper kiełbasa. Good job.
Thank you so much for watching. This Polish sausage was so good 👍🏼
Polska kiełbasa najlepsza na świecie :)
@@SmokinJoesPitBBQ try polish sousage recipe and dry age it without smoking and please.. DONT BARBECUE IT, polish sousage is best when dry aged (and eventually smoked) and no frying or baking
me too
Cześć Kuba:)
Dear Joe! I'm Polish and I have to admit, that U should proud of Your kiełbasa. Pure perfection.
Polska kiełbasa najlepsza 🇵🇱✌️
Thank you. 👍
I to bez jaj ,tylko naprawdę jest najlepsza , na świecie nigdzie nie am takiej dobrej , tego niemcy tacy wkurwieni bo jak już jakąś zrobią to paskudna i do tego śmierdzi na chuj niemyty ze rok lub dwa.
0:06 As a Pole, I must express my admiration: your pronunciation of the word "kiełbasa" is perfect! You did it like a purebred inhabitant of Eastern Poland! :)
True! Perfect pronunciation. Zajebista kiełbasa 🔥
Колбаса. Kol-ba-sa! Learn it right.
@@kno6ndg7 Don't! Russian kolbasa is something completely different.
@@kno6ndg7 Yours is a knock off version and tastes like sanctions.
My Grad Pa came from Poland in 1905 he built a neighborhood grocery store in 1929. He brought with him the recipe for kielbasa . It is still made the same way he did it, he only used Walnut to smoke his Kielbasa. This is the fourth generation operating the store. Peter May's House of Kielbasa in Kansas City, MO.
That is so awesome! If I ever make to Missouri again, I'll stop by. 👍
I'm from TX. Thanks for letting us know. I'll stop by when I'm in the neighborhood. Keep passing the tradition from generation to generation.
Are you speaking in polish language ?
your original name is Piotr Maj :)
@Peter May III, congrats on keeping it going for that long. 💪
Ethan Chlebowski is typically a good watch. Good to see the crossover.
I always make kielbasa, I am 100% Polish.
Moms recipe = pork, salt, pepper and garlic.
I grind it with a 3/4 in hole grinder plate, I love it chunky.
Nice & simple! Sounds delicious 👍
There is no one recipe for Polish sausage but this one is good. I am from Poland and best regards.
Thanks so much. I think they're all similar in a way but all are very tasty. 👍
@@SmokinJoesPitBBQ Your kiełbasa looking very good and tasty! :)
Fun fact : "Polish sausage-Kielbasa Polska" in Poland is a cold smoked sausage sold "raw",it has this salmon-like shine and texture,tastes great grilled.
You are speaking about Biała Kiełbasa (white sausage) that is correct its sold raw and its a staple Easter breakfast. The one presented here is a farm style kiełbasa, its very traditional still in Poland and you can buy it in every butcher shop or in retail at the meat sites sold in bulk.
@@Bentlej No-I meant Kielbasa Polska, that's a name of that style in Poland.Not Biala-2 different things.
@@OssyTK ooooh right you are correct. You can have it raw as well. Fresh or dried. Spot on. Mi wife love it instead of tapas 🥳
@@Bentlej dwóch Polaków sie spotkało i gadają po angielsku XD;
@@ebonek.456 Well, yes, because this is not a private room. Pozdrawiam
Hi, me and my family we make Kiełbasa here in Poland every two months. I think that yours would be better if you minced real garlic instead of powered one. Also after cutting the meat we mix it with curing salt and let it sink into it overnight or even for two days. It comes very handy later since it doesn't spoil so fast. We always make like 15-20 kg in one batch. Good wood is also very important :) Anyway yours kiełbasa makes me wanna bite the pc monitor :)
Thank you Ernest!👍🏼
I'm from Poland and I'll tell you this: man, you made a sausage much better than many butcher shops in Poland, and you served it so deliciously that if it made sense, I would lick my monitor while watching this film.
Thank you so much for the kind words my friend 👍
@@SmokinJoesPitBBQ Totally agree
Smokin Joe you have made us proud! that's the way you should make it. Happy days!
Thank you so much for watching Izabella. 👍🏼
Wow i'm hungry now that polish sausage look delicious, Happy new year thank you for coming to my live stream, hope you have a great day.
Happy New Year Sakuna!
You should receive polish citizenship after this. :) Stunning Kiełbasa
Thank you! I appreciate you watching 👍🏼
The beauty of sausage is the flavor, and the flavor is all in your liking. There's
traditional recipes, but variations regionally. Trick is never serve anything you
wouldn't eat yourself. Make it your own, and it will be perfect every time.
Great cook Joe, always spot on.
Mark n Rosa
Amen to that. Happy New Year Mark & Rosa!👍
I watch Ethan's Keilbasa video at least once a month. I've made several batches of Ethan's family recipe and it is, hands down, THE BEST. For those of you who may be on the fence about this recipe; try it, you won't regret it. Even if you don't stuff it into casings it awesome as patties too. Every time I make this kielbasa I always save one or two pounds to make into Kielbasa Loaf.
It's so good. Thanks for watching 👍🏼
Kiełbasa
Wow, that crunchy sound when you took a bite made me get goosebumps! This kiełbasa must've tasted like a heaven... Greetings from Poland!
A very good recipe. It looks great. If you don't have natural casing you can put the seasoned meat in jars and boiled them in water for an hour and a half. It also tastes delicious and can be stored this way for several years.
I approve as Polish :) just a comment, in Poland traditionally cows are for milk, pigs are for meat, (of course, there are various variations) but most of the time you'd only have pork in your sausage. second, we don't normally eat "sausage dogs", we grill them (or roast over fire - this is scout/camp way) and eat with a side of some bread and salad, we boil them and have them as part of the christmas / easter dinner (white sausage especially), finally there are types of sausage you cut slices of and eat with your sandwich, last way is to cut small pieces and use in a sauce or other dishes (mix with pasta and sourcrout for "lazanki"). I personally sometimes use Kielbasa instead of meat in my spaghetti sauce, it's much more flavourful than ground meat :D
Poland is on my bucket list of travel locations because of the food, and I may or may not be part Polish, we're really not sure lol
krakowska sucha the best on sandwiches
great for scrambled eggs too
Hi Joe, I found you on TH-cam about a week ago, I wanted to make Kielbasa for the first time, I watched your video, and Eric from two guys and a cooler, i combined the 2 recipes and techniques to my own recipe and technique, I couldn’t be happier, I made 12 pounds and it came out awesome, I just took them off the smoker and their in an ice bath now, the flavor is unreal and I appreciate this video, thanks again brother.
🇮🇹😎🇮🇹
It's a very nice recipe. From what I saw, often kiełbasa has less sugar in the seasonings, but this one looks really good! Plus the tip to mix seasonings with water is a true game-changer - it doesn't look like a big step, but makes whole lot of difference, especially if one uses fresh garlic.
For anyone interested in more old-fashioned take on making kielbasa: the difference is in the curing and grinding process, seasonings are pretty similar. Pork is cut down to several sorts (at least three): clean muscle tissue without any fat/muscle with some fat on it/muscle with fat and connective tissue. The meat is then cured for 48h and the leanest meat is ground very coarsely, or just cubed with a knife; fatter meat is ground somewhere mid-coarse, and the remaining trimmings are ground very finely. The end result is a very nice texture - rather homogeneous, without easily recognizable fat pieces, but with solid chunks of meat incorporated.
Even his pronaunciation of kiełbasa is as good as the kiełbasa that he've made :D
We make IT in a barrel with a cherry or applewood... that's why kiełbasa taste and smell so good.
as a guy from poland i want to taste this, you did a great job
May you, your family and your kielbasa be blessed! Greetings from Poland!
Thank you so much for watching. I love how the Polish community came out to watch my video. 👍🏼
My man, GREAT vid. Alot of this stuff i knew but you taught me a few things too - the ice bath after you explained, now seems like a no brainer. You now have my sub, can't wait to dive in to your other vids.
I'm from Poland and this recipe is really good! Usually we only use pork meat and we grind it on coarser meshes.
Thank you. I'm definitely going to remake these with all the feedback I've received from the Polish community. One thing is for sure, you all are passionate about your Kielbasa.🤘
Co za głupoty piszesz? Zawsze do dobrej domowej kiełbasy daję się 10-20% wołowiny lub mięsa z dziczyzny żeby nie była mocno zbita i była krucha.
Yes, that's how ist done properly. Greetings from Poland
I make sausage with my granfather so after seeing the title "Polish kiełbasa Recipe" I had to click it and check if we do it right - even though we are polish haha. One note, we definitely wouldn't use beef and pickling spice. Beef is rarely used in Poland.
First time on your channel. As someone who’s Polish I was pretty surprised. I’m definitely subbing and watching more videos.
Really appreciate You put grams instead of ounce :) looks good, cheers!!!
PS. “Majeranek” makes this sausage special.
Thanks for watching 👍🏼
jaki kurwa majeranek
@@benicepatientbruh bez kitu XD
@@benicepatientbruh no ten co był w przepisie na samym dole i go dodał 2g?
jointy z majeranku najlepsze XDDD
This is one of the greatest videos I have ever seen.
Welcome! Congratulations on a great recipe for real Polish sausage! I hope you will present something Polish to us! Greetings from Poland! 😉👍☺️🤗🇵🇱&🇺🇲😄
Lovely looking sausages! I love eating Polish sausage with gherkins in a nice, buttered sub roll. Slice the sausage and gherkins, in the sub, heaven!
The best Kielbasa I have ever tasted is made by a place here in Brantford, and it is double smoked ham smoked with cherrywood
I bet it was spectacular. Thanks for watching 👍
This is the best sausage channel on the web.
You don't have to cut every single sausage and tie it. You can just twist in the place you want to separate sausages from each other and hang them spirally on the stick. Then you cut them when they're ready. My dad always does this and it is much quicker method. Greetings from Poland!
I'm salivating! You gained yourself a new subscriber from Italy!
Thank you Somone! I appreciate you watching buddy.👍
I’m polish and i can tell that this is „idealna kiełbasa”, so proud of my country😍
wieśniak
You got me with Polish Kielbasa and Boom subscribed!
Ale smaka narobiłeś, mieszkam w Polsce,a już dawno nie jadłem takiej kiełbasy ❤️
Looks awesome Bossman! When you get a chance after drying ,smoke four hours at 140dg then 160dg for 1 hour then 170-175 for 1-2 hours or until internal temp is 160-165. I’m usually at around 8 hr total. Then before putting it all in the ice bath save 1 nice ring for the chef !!! Eat it with your favorite crusty bread POW…I believe you’ll enjoy. My 12yr old granddaughter has been helping me for the past 3 years and she can’t wait for the holidays to make. We make roughly 50lb for Easter, 30lb for Thanksgiving and 75lb for Christmas and new year. Thanks for sharing 🇺🇸/🇭🇷 God Bless you and your family
Well done, looks a lot like a true Kiełbasa, though the smoke from cherry wood is used for sandwich type Kiełbasa's. These are bigger in diameter, usually of a dryer type and sliced on a piece of bread. The type that you've made can be even better if slow smoked for a day or two in Juniper smoke. Regards from Poland.
I'm simple Polish guy and I'll enjoy this video :D
greetings from Poland :)Try the sausage when sausage is 'cold' with some pickles, mustards, ot bbq sauce or some spicy ketchup, we also love sausage with fries.
kielbasa z frytkami :D prosze cie hahaha
@@zincfe666 że niby nie? Bo kotlet jest lepszy tak 😀 że niby z czego innego? Kiełbasa z ziemniakami czy frytami wymiata. Upietrol się przy mięsie a tu kielba raz dwa. Prostota kiełbasy i elastyczność jeżeli chodzi o rodzaj podawania... na kolację,obiad, lub śniadanie. Na ciepło na zimno lub jako przekąska. Wiem że ładniej wygląda mielony albo pałka z kurczaka ale kiełbasa rządzi i tyle! Wszechstronność kiełbasy wygrywa
Ja lubię smażoną kiełbasę, frytki i jajko sadzone. Coś pięknego. Dzieciakom tego nie wytłumaczysz
It's better to cut it into coin-shaped pieces and fry it on a pan. Then eat it with boiled potatoes with addition of butter and fried onion.
@@blady51797 to wlasnie gimbusy jedza z frytkami od dziecka żrą w mcdonaldzie i im potem do wszystkiego smakuje. Szoda że nie frytki do bigosu.
This is gr8 joe the best part of living is teaching and instruction, God Bless y'all.merry Christmas 🎄 Happy New Year,Feliz Ano Nuevo
Amen to that! I appreciate you watching 👍🏼Happy New Year!
This is how it is done. We have been making kielbase at home for years in a very similar way! Well done! Greetings 👍
Awesome pronounciation of the word kiełbasa and delicious looking sausage
Thank you!
@@SmokinJoesPitBBQ you know what? This looks so delicious that I'mma subscribe 😋
Since u tried making kiełbasa then I recommend making kabanosy. They're smoked, kinda dry and slim sausages which taste even better then kiełbasa and it's not so heavy for stomach.
That is one hell of a sausage, even my Grandma would be proud.
Greetings from Poland! Looks like You nailed it kind Sir! BARDZO DOBRA ROBOTA!! :)
I need to try that.....I'm polish and I'm glad how you made kielbasa......🤗
Thank you so much for watching 👍🏼
That's a beautiful thing Joe. All your sausage recipes turn out great.
Thank you Loaderman!🤘
Looked delicious going to have to try it
That is some serious delicious looking sausage with the Onyons and mustard!😋
Yes sir. 👍
Cudownie, znakomity przepis. Akceptuję bez poprawek, wszystko zgodnie ze sztuką. Bardzo doceniam użycie wiśniowych trocin do wędzenia. Warto również powiedzieć, że bardziej powszechną formą jest kiełbasa parzona a później wędzona. Parzenie kiełbasy odbywa się poniżej temperatury wrzenia. GRATULUJE!
Tyle ze parzenie kielbasy wedle sztuki jest po wedzeniu :/
@@CzachaDymi Dokładnie tak jak napisałeś, dopiero Twój komentarz uświadomił mi, że napisałem odwrotnie. Obróbka termiczna (parzenie, pieczenie) odbywa się PO wędzeniu.
@@emilkumor2744 Zero problemu, taka tak pomylka. Pozdrawiam serdecznie!
Great video. Great tip about the water to distribute the seasonings evenly. Going to have to try this one for sure.
Just made a batch of about 12lbs tonight of a roasted garlic kielbasa! One of my favorites. Great info as always friend!
I have made this several times. 8 LBS ready for smoker this morning!! I eliminated the pickle spice since it seemed to be the most obvious flavor, and I felt it was not needed. The results is fantastic!!
Nice Bob!👍
Good job ! I understand that brown sugar was such an American addition because we in Poland do not add it to sausage. Use fresh garlic next time, it will taste better. Also try scalded white sausage, it tastes just as good ;) Greetings from Poland !
Thanks for the recipe! This has been the best sausage I have made so far, nothing was overpowering, the flavour was excellent!! It is a keeper.
Robię kiełbasę od 28 lat czyli od szóstego roku życia. To jest niemalże mój przepis 1:1. Dobra robota chłopaku.
Dziękuję bardzo
Podria compartir su receta gracias
I rarely ever like a video. This one earned it, great content Joe
ale epicka ta kiełbaska bym sobie taką zjadł
Sending love from Poland! That's some smokin' good sausage
That looked amazing Joe!!! Happy New Year to you and your family, stay safe!
Thank you Adan. Happy New Year!
Mr. Sausage is at it again! And I'm loving it!
There's no better things than true kiełbasa grilled over a fireplace during a camp
Happy New Years 🎊
Happy New Year Mrs. Pam. 🎉
When we make kiełbasa with our family we rather just spin the sausage instead of cutting and making knots, it's faster and the result is one long chain of sausages you can hang on a rod. And also we smoke them only using wood for few hours. For many years we even had a selfmade smoking cabin but it started to fall apart.
I'll have to learn that knot technique 👍
That kielbasa looked insanely good! Perfect color👌 you are the sausage king Brother Joe!😁 thanks for sharing, have yourself a great one, you all stay safe, Happy New Year!!👍👊🍻🤘
Thank you so much for watching Craig! Have a safe & Happy New Year my man!🤘
@@SmokinJoesPitBBQ 😁👍🍻
as a Polish commune head, I hereby approve this sausage.
Thank you so much. 👍🏼
Hey Joe! Great movie! Greetings from Poland!
Thank you so much for watching buddy. 🤘
Ha, I wasn't expecting you here, though this is the first vid from Joe I'm watching (came from PitmasterX)
Out of curiosity, is there sugar in traditional Polish Kiełbasa? For sure not brown as it is not traditional for us Poles. I never ate Polish/American Kielbasa so...
BTW Top Gar is one of the best Polish cooking channels - show him some love ;-)
Up here in Brantford Ontario, there is a Company that makes a sausage called double smoked ham sausage. He makes Hams, smokes them, the cuts them up to small pieces, add some spices and then makes the sausage, He then smokes those. And that sausage is beyond delicious.
I'm across the border just the other side of the bridge. A lot of folks here find it worth the two hour drive to Brantford for that sausage. Some stores here have it once in a while but it goes fast!
Beautiful color on the sausage Joe! Looks so juicy and appetizing!
Thanks so much Rus! That PK100 and the cherry sawdust did a great job of laying down the color. 👍
I tried this recipe this weekend to have with our home made perogies and it was amazing!! Thanks for posting!!😋
Looks amazing! Thanks for sharing.
Thank you for watching👍
That's quite a typical bbq for us... Bun, Kiełbasa and some ketchup / mustard... Cold bath takes some of the flavour out, but still that was some proper kiełbasa! You made me hungry. Greetz from Poland.
Bardzo dobra robota !.
America, a place where Smokin' Joe makes Soul Pole food!! Awesome!
A tip - you do nt need to tie each separate sausage. Just turn few times around and keep stuffing. Also - in my family (I am living in north Poland) we boil sausages shortly before we smoke them and do not keep them in fridge - it is kill the pig, divide the meat, make kiełbasa. Also - really rarely beef is used, mostly it is 100% pork. Also no ice water at the end, we allow them to cool down in smoker. Or eat them hot :D The best are hot. Half smoked and hot - heaven in mouth :D
Nice! Thanks for reaching feedback Jerzy!🤘
WOW Joe, they looked so darn good, I love kielbasa, my favorite, keep up the great cooks til next time c ya...
Dude, you've should also test Kiełbasa with 1- 2 shots of cold frozen polish vodka ! And this is polish heaven :) ! Really PRO job !
I first saw Ethan's video a couple of years ago and sent the link to a number of friends.
Another awesome recipe my friend. It’s very flavorful and tasty. Thank you so much for the recipe.
Thanks so much for watching 👍
I from Poland and When I make Polish Kielbasa after smoking I throw it into boiling water for 10-15 seconds to destroy some bacteries, and after into cold water. But you recipe is great, good job
Good bless Poljska greetings from Croatia 🇭🇷🇭🇷🇭🇷
Mixing the seasoning with water before adding is brilliant.
Thanks Anton. 👍🏼
Gooooood stuff Joe:) I'm Polish and you could skip the brown sugar:) at least in my region we don't use ut, it all depends on the region of Poland:) some add more garlic, some more marjoram and lovage :) all depends but you've nailed it pretty much :) "na zdrówko!" as we say in Polish :)
Thank you! Next batch I make, I'll add more marjoram and fresh roasted garlic plus leave out the brown sugar. 👍
@@SmokinJoesPitBBQ props! Believe me, it will still be top stuff but a little but better:)
Smokin Joe you have become my go to sausage maker! I make a lot of different stuff, but your recipes rule! You do an excellent job with the video's and are very thorough! Thank you! Ever get to the upper peninsula of michigan look me up and I'll take you fishing!
looks good Joe! i have never made sausage!!! but you have it on my list!
You'd fall in love with the process like I did. Thanks bro!👍
Got me drooling over here man 🤤
You and your daughter did a fantastic job!
Class made looks super delicious 👍👍
Thank you Tom. 👍
Im form Poland and i've wanna eat it so bad. Dude, your kiełbasa is awesome! Cheers, have a cold one for your f... good job!
That slice shot and that snap, wow! Another amazing sausage tutorial, Joe 👏👏👏
Thank you so much. That was definitely the money shot. 👍
Piękna kiełbaskę zrobiłeś! Smacznego!
Mouth is watering the whole time, looks so good!
Thank you so much for watching 👍🏼
I'm also polish. I'm from small village. When I was a child, I helped my grandfather in making traditional meat products: sausages, bacon, black pudding, pate, etc. We don't add beef to traditional Polish sausage, and only add garlic fresh. Besides, it seems that everything is correct. Of course, the recipe is slightly different in different regions of Poland.
Greetings from Poland. Very good video :)
Thank you so much for watching. Next time I'll only use pork and I'll leave out the sugar and beef plus use fresh garlic. 👍🏼
Kiełbasa chłopska
Kiełbasa wieprzowo-wołowa, średnio rozdrobniona, wędzona, parzona, w osłonce naturalnej
Doskonała kiełbasa poddawana procesowi wędzenia i parzenia. Lekko krucha konsystencja oraz wyczuwalna kompozycja przypraw z wyraźną nutą pieprzu i czosnek dziki niedźwiedzi przywoła wspomnienia rodem z kaszubskiej wsi.
chyba jednak jest wołowina często bywa tak ze ludzi nie stać na wołowinę wiec pozostaje tylko wieprzowina. oczywiście pozdrawiam smacznego:)
@@polskarmata3490 tak, w Polsce w czasach kiedy wyroby mięsne robiło się praktycznie tylko samemu, rolników najczęściej nie było stać na wołowinę. Ja choć mam niespełna 30 lat pamietam, że np. mięso cielęce u moich dziadków było prawie zawsze tylko na sprzedaż, krów się nie zabijało bo wiecej korzyści było z mleka, a byków mało bo albo na rozpłód albo zabijano jeszcze jako cielę na sprzedaż bo to drogi delikates był
Elegancko brawo ! ;)