Home made kielbasa (pics)

AZRP

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][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]

AlaskanC

Ok we are definitely going to have to do a sausage thing in Atlanta! [p]Those look great!!

Matt

AZRP,[p]Wow, those look fantastic. I love to make homemade sausage, but I've never tried kielbasa. Can you share your recipe and smoking method?[p]Matt

AZRP

Matt,
I've given up on recipes anymore, I used the Polish sausage mix from Hi Mountain, it comes with a curing agent that you use if you are going to smoke it. They were in the smoker at 120 for an hour w/o smoke to dry them, then 140 for 30 minutes w smoke, then 180 w smoke until they reached 156 internal. -RP

Rich G

AZRP,[p]What kind of casings are those? They look like collagen casings since they are so straight & uniform, but wanted to verify. They look great!![p]Rich

AZRP

Rich G,
Yes they are collagen, there are two types of collagen casings, one for fresh sausage and one that can take smoke. The smoking ones are more expensive, but they worked very well. It was my first time using them and I liked the results. -RP

Car Wash Mike

AZRP,
I bet those would be great in a Jambalaya as well. You are the sausage eggspert.[p]Mike

AZRP

Car Wash Mike,
No expert, but I am learning grasshoppa. -RP

Buster Dog BBQ

Car Wash Mike,
Yeah, that would be good in Omaha. Jambalaya. Saw a guy make it at a comp. He just had the rice in a separate cooker and did all the meat on his smoker.

Car Wash Mike

AZRP,
I'm the one learning![p]Mike

Fidel

AZRP,[p]Those, sir, look absolutely amazing.[p]

Matt

AZRP,[p]Given your temps, were you using an electric smoker or some other cold some setup? Or, can you keep you Egg that cool?[p]Matt

tjv

AZRP, we need to call you the casing king.....you've been putting out the sausage products lately....how about summer sausage, lol. [p]What's the work on the boudain. I was out of town. T

AZRP

tjv,
Been there with the summer sausage, and the boudin was very good. -RP[p]

bobbyb

AZRP,[p]Looking very good! You have me motivated to try to make sausage again.
Cheers, Bob

AZRP

bobbyb,
Happy for the motivation, I'm having so much fun that my freezer is getting full and I've starting taking sausage to work and giving to other workers. -RP

tjv

AZRP, I should have known on the summer sausage, LOL. T

ShortRib

AZRP,
Where do you get your casings? I have used natural ones from a butcher, but my wife gets weirded out by them. I used paper ones for summer sausage that came in a kit from Hi Mountain.

AZRP

ShortRib,
I got my last ones from this store, check out the site, they carry a lot of cool stuff. -RP
[ul][li]Heinsohn's Country Store[/ul]