Fresh Kielbasa Recipe?

[HawgHeaven]

Anyone care to share their favorite fresh kielbasa recipe (no cure)? I'm thinking of making some up this weekend.

TIA!

[Bassman]

Phil, it seems like I used the one in Rytek's book (fresh Polish sausage). I added extra garlic and cayenne pepper to his recipe.

[Meat Hunter]

I made Ryteks as well but used allot more of the garlic and if I remember right, tripled, maybe even quadrupled the amount of Marjoram.
Overall, his recipe is not bad. But like most in his book, its made so everyone can like the taste, and adjust it as one sees fit.

[SmokinLee]

Hey Phil try this just without cure. You wont be dissapointed. It is somewhat of Ryteks recipe but more of my adjustment. maybe just add 1 tsp salt per pound and fry a little patty to check. My last notes said to add even more Nutmeg and Marjoram. Not sure about the powdered milk in fresh though.

http://www.smoked-meat.com/forum/showthread.php?t=10730

[mulepackin]

You might try Len Poli's site too. I found a bunch of kielbasa recipes on there when I was looking for the smoked one Salmonclubber liked so well. Haven't tried any yet myself.

http://home.pacbell.net/lpoli/page0001.htm

[SmokinLee]

Sorry Phil the recipe was in the link if you scrolled down.

SmokinLee's Smoked Sausage Recipe.



OK heres is what I have so far.

10 lbs cut up Pork Trimmings
5 Tbls. Morton Tender Quick
2 Tbls. Course Black Pepper
2 tsps. Red Pepper Flakes
1 Tbls. Kosher Salt
1 Tbls. Sugar
2 1/2 tsps. Onion Powder
1 tsp. Garlic Powder
2 1/2 tsps. Hot Paprika
1 Tbls. + 1 tsp. ground Nutmeg
1 Tbls. Mustard Seed
2 tsps. Dried Marjoram flakes
2 Large Cloves minced Fresh Garlic about 2 Tbls.
2 Cups Powdered Milk
1 Pint Ice Water

The above includes the changes made from last year which is, a tad more Salt, Add Mustard Seed, Red Pepper Flakes, more Course Black Pepper and a pinch more Nutmeg.

My new notes are Use 2 Tbls. Mustard Seed instead of 1. and just put a whole Tbls. of Onion Powder and a whole Tbls. Red Peper Flakes.

If you dont have Hot Paprika I would add regular and a tsp. of Cayenne.
I went ahead and added all the ingredients to the cut up meat except the powdered milk and mixed well, mixed again before grinding and then mixed in the powdered milk and ground. After grinding mixed before stuffing.

Feel free to help me get this perfect, it's pretty close now LOL

If you dont own a meat grinder and want to try this divide the recipe ( you could use the recipe conversion thing here). Buy some already ground pork, mix in the seasoning, divide into 1 pound rolls and twist up in plastic wrap like you would do to tighten a fatty.

Place in a 120 degree smoker with no wood until the surface is somewhat dry ( about and hour )
add wood and slowly bring up the pit temp to 150 for a few hours adding smoke. Bring pit upto 165 until sausage hits 155. Plunge into ice water if you made links, if not just take out and allow to set out till cool.
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[Fishawn]

Pop-Pop, Here's one from a book called 'Stocking Up'..... Have not tried it, but seems pretty basic & has no "cure"

Kielbasa

2 lb. Pork
.5 lb Beef or Veal
1T + 1t Salt
1/4 t Pepper
1/4 t Marjoram
2 Garlic cloves finely chopped or mashed
1 t Sugar or Honey

[Cheech]

Polish kielbasa recipe given to me by a true
Polish woman.

The authenticity is secure : > ))

Ingredients:

9 kg of pork
1 kg of lean beef
230 g of salt
3 tablespoons of sugar
150 g of black pepper
6 gloves of garlic
some mustard seeds - suggested 1/2 cup

Put meat and other ingredients in meat processor (use the seep with large holes). If meat looks too lean, you may add 1 kg of lard, cut in very small pieces. Mix everything very well and put in a cool place to store for the night. On the second day, pipe into casings and smoke. Good smoking of the kielbasa is essential!

[Richtee]

Polish kielbasa recipe given to me by a true
Polish woman.

The authenticity is secure : > ))

Ingredients:

9 kg of pork
1 kg of lean beef
230 g of salt
3 tablespoons of sugar
150 g of black pepper
6 gloves of garlic
some mustard seeds - suggested 1/2 cup

And...with the addition of lessee...umm...carry the 2...

about 5 grams good Hunky Paprika, this is real close to fresh Kolbasz!

(The Poles and Hunkys have alot in common with their foods... and ALL great!)

[HawgHeaven]

Thanks guys! I've got plenty to get me going, plus I just ordered "Great Sausage Recipes and Meat Curing by Rytek Kutas" through Amazon... Found a used one for $15.99...

[Fishawn]

And...with the addition of lessee...umm...carry the 2...

about 5 grams good Hunky Paprika, this is real close to fresh Kolbasz!

(The Poles and Hunkys have alot in common with their foods... and ALL great!)

Is there sugar in Kolbasz .... I must have missed it if there is.... But sounds pretty close eh? .... It does not take a lot of seasonings to make great sausage

[Richtee]

Nope...no sugar. But like I said..CLOSE ;{) Prolly be OK with it...

[DangerDan]

It does not take a lot of seasonings to make great sausage

I gotta say, most recipes I have tried have had an overkill in spice. I prefer a simple recipe. I have a Mennonite sausage recipe using only salt & pepper that makes a great breakfast sausage.

I like the looks of this recipe!

Ingredients:

9 kg of pork
1 kg of lean beef
230 g of salt
3 tablespoons of sugar
150 g of black pepper
6 gloves of garlic
some mustard seeds - suggested 1/2 cup