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We had a sale out here this week folks, and pork shoulders were only $1.39 a pound. Needless to say, old Hoser was all over that and half filled the freezer with them.
I'd been wanting to try a new sausage recipe I found from the Ukraine, so I got to it and made up some kielbasa with the Ukrainian slant on it.
This is a tweak on a recipe I saw a while back over at Len Poli's site, and I was taken by the spice mixture and wanted to give it a try, with a couple small changes of my own.
I ground up the pork shoulder (it came to 5 lb. 4 oz,) along with 1 large onion.
Then added my spices (good little mise en placer that I am) to one cup of ice cold white wine and mixed it all up....added to the meat and mixed again.
After it was stuffed I hung it out on the porch for a bit to dry the casings before applying smoke.
Then I fired up the GOSM to about 150° and loaded it with hickory and pecan.
Smoked them for a few hours until the IT reached 145° and then gave them a cold water shock before hanging them to bloom. You can clearly see a spot where the sausages were touching and didn't get any smoke....have to hang them a bit more carefully next time.
Warmed some up in beer for supper and served with some broccoli and taters and mustard.
This was a very good recipe and will be my go-to kielbasa recipe from now on or until I find a better one. I was intrigued when it called for ground bay leaf, as I had never seen that in a recipe before. I was very pleased with the way the bay flavor came through, and complemented the rest of the ingredients.
Well...that 's my sausage for now...thanks for looking!
I'd been wanting to try a new sausage recipe I found from the Ukraine, so I got to it and made up some kielbasa with the Ukrainian slant on it.
This is a tweak on a recipe I saw a while back over at Len Poli's site, and I was taken by the spice mixture and wanted to give it a try, with a couple small changes of my own.
I ground up the pork shoulder (it came to 5 lb. 4 oz,) along with 1 large onion.
Then added my spices (good little mise en placer that I am) to one cup of ice cold white wine and mixed it all up....added to the meat and mixed again.
After it was stuffed I hung it out on the porch for a bit to dry the casings before applying smoke.
Then I fired up the GOSM to about 150° and loaded it with hickory and pecan.
Smoked them for a few hours until the IT reached 145° and then gave them a cold water shock before hanging them to bloom. You can clearly see a spot where the sausages were touching and didn't get any smoke....have to hang them a bit more carefully next time.
Warmed some up in beer for supper and served with some broccoli and taters and mustard.
This was a very good recipe and will be my go-to kielbasa recipe from now on or until I find a better one. I was intrigued when it called for ground bay leaf, as I had never seen that in a recipe before. I was very pleased with the way the bay flavor came through, and complemented the rest of the ingredients.
Well...that 's my sausage for now...thanks for looking!
for sure!!
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