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Home made kielbasa (pics)

AZRPAZRP Posts: 10,116
edited November -1 in EggHead Forum
On Saturday I ground up an 8 lb butt, seasoned it, and stuffed it into casings. I let them cure in the fridge overnight and smoked them with cherry and pecan wood on Sunday morning. They took on a lot of color.[p]IMG_0277Small.jpg[p]
For dinner last night I cut a pound of it into 3/4" lengths, cubed 4 potatoes, and sliced an onion. I mixed that with 3/4 cup white wine, 1/4 cup Dijon honey mustard, and 2 Tbs brown sugar. On the Egg at 400 dome for about an hour and 20 minutes stirring it up every 15 minutes. Good stuff! -RP[p]IMG_0280Small.jpg


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