Eating Kielbasa - how do you cook yours?

Howdy froma second generation Pole living in Texa. I make and smoke my own sausage here and am looking for an authentic spice recipe for homemade kielbasa. I've tried several recipes from cokk books but they just don't "hit" it. I'm basing my taste on the smoked Kielbas I grew up with in Linden, New Jersey. Any ideas?

yes, get a hold of the peeps in Linden NJ. there are many kinds of polish sausage out there. they are all good though. :)

Sorry for the sloppy typing on my earlier post. Got this new "split" keyboard and haven't quite got the hang of it. Yea, When I travelled to Holland for business several times, last year, I made sure to stop in Newark airport for a 1 or 2 day layover. Of course, I was there to visit family, but I also made sure to drive through Linden and load up!

lol... ask them about the recipe.

what type of kielbasa do you want to make? I have a friend who has been making and selling traditional charcuterie (i.e. no preservatives or bulking agents etc) here in Krakow for about 35 years and I can ask him for advice if you can be more specific.

that is another funny thread today

Merged:Eating Kielbasa - how do you cook yours?

Do you prefer it as is or do you sizzle the mother a bit?

Men we make our own Kielbasa! I like to sizzle that baby a bit!

Just smoked
or sizzled,
whatever.

I prefer a little sizzle.

I'll bet you do.

That's like a Monty Python sketch or The Fast Show,

'Does missus like a bit of sizzle?', 'Well, do you, missus?'

Damn that looks good... with the horse radish on it. I haven't had it like that for ages.
Kielbasa is typically made of Porx, right?

pork and beef like 60/40

In Poland, yes. Pork is staple meat here.


Some fakes called "kielbasa" are made like this. The one in my pics is pure pork.

Yeah.. haven't had porx Kielbasa for a really long time. My mum decided to be a Muslim and has only bought Turkey or Beef based sausage, wouldn't allow any porx in the house... I used to have to smuggle bacon past her, it was ridiculous...

i've been living for 29 years in Poland and never had pure pork kiełbasa..what are you talking about??

It is not my fault you don`t live in Krakow. If you did, you would have an access to excellent home-made sausage called wiejska or swojska, made from pork solely. But other types of sausage are also beef-free.

So. what are YOU talking about? :):):)

Google for recipes and you will know I am not taking you for a ride.

Here, a recipe for Krakowska sausage
wedlinydomowe.pl/articles.php?id=1384

I am really sorry. It must be a shock to you that pork-only sausage can be obtained somewhere in Poland. :):):)

i didn't say it couldn't taste but for me wiejska, swojska or żywiecka always have some beef..i used to live in krakow but i never had beef-free kiełbasa

Just don't grill the kabanos, that'd be sacrilege. Podwawelska and Toruńska, yes

The dickens you say?

Umm, ho hum, no nie wiem

I live America, but I make my own kielbasa at least every Christmas and Easter. My recipe comes from my wife's family who once had a Polish butcher shop in Reading, PA. Our recipe is 95 percent pork and 5 percent beef, and other ingredients such as spices, etc.

We too, only use pork shoulder or a pork butt. We season it with, 1/4 ground pepper and salt, mustard seed, lots of fresh garlic, marjoram and ice water.

This year we added a little prague powder. This is supposed to keep botulism down..Up to now we never had trouble. but a butcher told us to use it.

This is how i eat my kielbasa:

^ garlic, peas, shrimp(marinated in beer), red crushed pepper flakes, onions, mushrooms, basil, oregano, whipping cream, and pasta

^ final product:)

Delicious!

Yeah kielbasa is definitely something you guys have over the Germans. Good Christ it's good.

Poke a stick in it...roast over a log fire with some bread....add a few good friends , some beer and vodka.....its the only way....

Don't forget the quality mustard, Sarepska or Rosyska

What colour is this... mustard?

Hard to give one precise colour, light brown. I'm tempted to say mustardy but that hasn't crept into modern parlance as of yet. It's made by Kamis, the ones I have. From a glass jar. The squeezy ones are better for grills of course.

Not yellow like Colman's. I have eaten many quality Polish mustards but this one is better than them all. Good old English mustard. Some have tried to copy it. They've done well but not well enough.