I just stumbled onto your channel. Awesome btw! I just made kolbassi for Christmas and I would swear that you had our 110 yrs old family recipe !!!! Lol Almost the same ingredients just a little different amounts in the spices and everything is course ground. We live in Ohio. My grandfather and father had a small neighborhood grocery store up until the early 60s. They smoked every week. Kolbassi,bacon,hams,turkeys ect. They would smoke over 5000 lb of kolbassi for Christmas week! Next time you make try replacing the water with beer…I believe you will appreciate the difference! Thanks again
Beautifully made kiełbasa. I'm Polish and I must say that this is a recipe worthy of our grandparents. No unnecessary spices. Dried, perfectly smoked, beautiful color. Good job.🍻
Fantastic video. Thanks for this! Totally trying this out this weekend! Just need to dial in my live fire offset to make sure I can keep it in the 150-180 range
That is some proper kiełbasa. Smokiness is up to preferences, so not going to discuss it, but by the looks and hearing snap of casing - noice! Have a nice day!
This is exactly the ingredient list I was planning for my kielbasa project coming up. When I was a kid I didn't like the store-bought "kielbasa," and I think it was because in the U.S. kielbasa from big factories has way too many ingredients, sugar, etc. in the mix.
It's pink curing salt #1. I get mine from Amazon, but it's also sold in sporting goods stores that sell smokers and some restaurant supply stores. The Spice Lab Curing Salt #1 a.co/d/bPqtbVe
I just do one grind on these because I like a more coarse texture in this type of sausage. The grind size is really a matter of preference. I often do half of the meat through the fine (4mm) plate and the other half through the 7mm plate, but it's something that's fun to play around with.
@@AgeofAnderson thank you for the explanation I have made your recipe several times and it was excellent. Please keep posting your recipes have a great day
What about the hog casing is there a special treatment for those I soaked mine overnight with water but I find the casing rather… chewy or tough maybe.
There are a number of causes for chewy casings or "case hardening". Most frequently it has to do with the cook schedule.It can happen if the starting temperature of the smoker is too high, causing the casings to harden. It can also happen if the sausage is cooked for too long. Make sure you are to let the sausage warm up a bit at room temperature before they go in the smoker, then start them nice and low and gradually bring them up to the finishing temperature. Under stuffing or air in the casings can be a problem too.It may even be the casings themselves. It all takes a bit of practice, but at least we still get to eat or failures!
Another great recipe, but consuming freshly made sausage that has cure in it before waiting at least 12 hours is unhealthy and dangerous if done often.
I just stumbled onto your channel. Awesome btw! I just made kolbassi for Christmas and I would swear that you had our 110 yrs old family recipe !!!! Lol Almost the same ingredients just a little different amounts in the spices and everything is course ground. We live in Ohio. My grandfather and father had a small neighborhood grocery store up until the early 60s. They smoked every week. Kolbassi,bacon,hams,turkeys ect. They would smoke over 5000 lb of kolbassi for Christmas week! Next time you make try replacing the water with beer…I believe you will appreciate the difference! Thanks again
Beautifully made kiełbasa. I'm Polish and I must say that this is a recipe worthy of our grandparents. No unnecessary spices. Dried, perfectly smoked, beautiful color. Good job.🍻
Thank you very much!
Nice touch with Polish anthem ;)
You convinced me, I got you in my recipe library. I'll try this soon, thanks.
Thank you!
it looks very nice.
Thank you!
Such a great bind without any of the binders.
Lots of mixing. Thanks for the comment!
Loved your Spicy pepperoni snack sticks and can’t wait to try this Polish.
Been looking for a Bratwurst video by you?
Here is an older brat video of mine. th-cam.com/video/fyTJ8PboE_U/w-d-xo.htmlsi=G8mFsvcj8e9AHPOW
I envy that sausage closet of yours. So cool
Fantastic video. Thanks for this! Totally trying this out this weekend! Just need to dial in my live fire offset to make sure I can keep it in the 150-180 range
Great video!
Love the videos on this channel.
Thanks for watching and commenting!
Thank you! Great Recipe. We are so happy to have found your channel. Looking forward to trying all your recipes!
Thank for watching!
Making Polish Kielbasa while listening to Trinklieder, Sehr Gut!!!!
That is some proper kiełbasa. Smokiness is up to preferences, so not going to discuss it, but by the looks and hearing snap of casing - noice! Have a nice day!
Love your videos! Did the maple breakfast sausage! Delicious! What is the make of your stuffed?
@@cd5345 I use an LEM stuffer
Good video. I am polish and this is the only recipe where I prefer the fresh to the smoked.
Can't go wrong with a gift of sausage honestly 😂😂😂😂😂
Excellent Kielbasa Wedzona! Nice touch with the Polish National Anthem!
Thanks for the comment!
wędzona is cold smoked < 90F 1.5 to 2 days , then dried @ 55 degrees/ 80% humidity to lose 18%
Awesome video, I don’t recall hearing in this video but what size casing and nozzle are you using?
@@markc521 these are 32-35mm hog casings, so I use a 3/4"(19mm) stuffing horn. Thanks for the question!
@ love your channel!
Is there any alternative way besides the smoker? The lowest temp my oven has is 170°.
Nice! Man knows his knives too! Ive got several rat knives
I like Corn Pop. He was a bad dude
Enjoy your meat making videos a ton! Thanks for the tips
Thanks for the comment!
Recipe is where?
This is exactly the ingredient list I was planning for my kielbasa project coming up. When I was a kid I didn't like the store-bought "kielbasa," and I think it was because in the U.S. kielbasa from big factories has way too many ingredients, sugar, etc. in the mix.
Factory sausage seems over-mixed, so the texture is always off to my taste.
@@AgeofAnderson I'm also planning different textures by running a small amount through the coarse plate. And home grown marjoram!
So why no binder in this recipe? Was there any specific reason? BTW, just saw Corn Pop and he says hi......
I was still experimenting with the binder when I made this one. I would add some in if I were making it today.
@ ok, kinda what I thinkin cause it was an older video….. Thanks!!!! Love your videos
what kind of salt is that the pink and where do you get it
It's pink curing salt #1. I get mine from Amazon, but it's also sold in sporting goods stores that sell smokers and some restaurant supply stores.
The Spice Lab Curing Salt #1 a.co/d/bPqtbVe
Man I love me some kielbasa! Mind if I ask what grinder and sausage stuffer you are using?
Looks deeeeeeeeeeelicious btw!
Here's my video on the gear I use. Thanks for the comment!
th-cam.com/video/STpp7e_F1XE/w-d-xo.html
Can you use chicken broth instead of water
@@MissJamiePatrice sure, or beer, or wine, whatever you like. Thanks for the question!
Love your channel. I noticed that you didn't use any powder milk in this recipe. Does it not necessary for the moisture?
It is optional and will help with retaining moisture. I didn't smoke this for very long, so I chose to go without it this time.
You didn't state how many grinds you do and what diameter plates you used
I just do one grind on these because I like a more coarse texture in this type of sausage. The grind size is really a matter of preference. I often do half of the meat through the fine (4mm) plate and the other half through the 7mm plate, but it's something that's fun to play around with.
@@AgeofAnderson thank you for the explanation I have made your recipe several times and it was excellent. Please keep posting your recipes have a great day
What about the hog casing is there a special treatment for those I soaked mine overnight with water but I find the casing rather… chewy or tough maybe.
There are a number of causes for chewy casings or "case hardening". Most frequently it has to do with the cook schedule.It can happen if the starting temperature of the smoker is too high, causing the casings to harden. It can also happen if the sausage is cooked for too long. Make sure you are to let the sausage warm up a bit at room temperature before they go in the smoker, then start them nice and low and gradually bring them up to the finishing temperature. Under stuffing or air in the casings can be a problem too.It may even be the casings themselves. It all takes a bit of practice, but at least we still get to eat or failures!
looks like you hit that one out of the park. i like that snap when ya bite into it.
Another great recipe, but consuming freshly made sausage that has cure in it before waiting at least 12 hours is unhealthy and dangerous if done often.
You sure you should be eating that without a cure accelerator?
Excellent! annoying, but excellent.
@@terrybarkovich5356 😆
Put in the fridge for 24 hours
sausage closet am i the only one
😉😁
I wish i got the gift of sausage, all I get is socks and underwear...
🤣Much needed gifts as well!
Can't taste it!
It's brutal.