Eating Kielbasa - how do you cook yours?

They could be, between swine...;)

I don't think women would like the smell that it left between their legs ;) :) Still, it would be an improvement for some old women ;)

Grilled sausage, yummy :)

I came up with my own version . I cut the smoked kielbasa into 1 1/2 inch pieces. Then in a pan with little oil I lightly brown each cut side of each piece then throw in crock pot. Then in same pan add a little oil again and I pour a bag of saurkraut juices and all ,sprinkle with paprika and cook on high. Goal is to evaperate out juices until saurkraut starts popping and browning. Don't leave unattended stir often. Then I deglaze the whole mix with a can beef broth. Then dump saurkraut in with kielbasa in crock pot on low and cook covered a few hours...Delicious

if you try and like..let me know at kev410@aol.com

Now,that I have a smoker,the best tasting kielbasa is smoked.I can now make my own fresh.

Merged:Christmas is coming. Need a good fresh Polish kielbasa recipe

I no longer live in a Polish community where good kielbasa was available. I now live in Florida, and have not been able to find a good polish butcher. This xmas I am going to try to make my own. Here is what I know now as far as spices go.

Course black pepper
kosher salt
mustard seed,
touch of marjorim
Lots of garlic.

Anybody have any other suggestions?

Here is a good one to try--------very easy and tasty.I've made it myself.

1 1/2 lb Pork loin or butt
1/2 lb Veal
Salt and pepper
1 Bud of garlic
1 ts Whole mustard seed
3 tb Water

Remove meat from bones, cut into small pieces and run
through a coarse knife of a food grinder. Add 3
tablespoons of water, pound the garlic, and add the
seasoning. Mix very thoroughly and stuff the casings.
The sausage is then ready for smoking. If you don't
have those facilities, you can boil it for 30 minutes
in rapidly boiling water, or you can place the sausage
in a baking dish, cover with cold water, and bake in a
350F oven until the water is absorbed.

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Merged thread:
Anybody make home-made kiełbasa?

Does anybody n PF make home-made kiełbasa? Maybe not on a daily basis but for holdiays and special occasions? If so, would you care to share yoru recipe?

It's about that time of year when pork shanks are being delivered to the grocery stores.When they get to 79 cents a pound ,I will be making some.I use the recepie that I have posted above in my last post.

I beleive the basic seasoning for the most common type of traditonal Polish kiełbasa are salt, pepper and garlic. In western Poland (Wielkopolska, Kashubia) marjoram is added.

There are of course different types including:
czosnkowa (more garlic)
kminkowa (contains caraway)
gorczycowa (with mustard seed)
krajana (chunky)
krakowska (chunky with coriander and pimento)
kabanosy (thin, dried, in sheep casing), etc.

I make according to what we like and that is smoked and garlic .Yummy! ! !

POLISH grilled KIELBASA- the best dish in the world

saveur.com/article/kitchen/The-SAVEUR-100-Chefs-Edition

Some interesting definitions of kielbasa on here.
urbandictionary.com/define.php?term=kielbasa

I learned from my father, who learned to make sausage from my busia, who came from northern Poland and made gorczycowo style kielbasa (with mustard seed). We used to say that the recipe followed "the rule of 10."

10 pounds of pork ("Boston butt")

7 T salt
3 t pepper

7 t mustard seed
3 t crushed garlic

enough water to keep the mixture moist

makes about 10 feet of sausage

note: in today's world, you may wish to reduce the salt to 4 or 5 T

Kielbasa MUST be fried or grilled or it will not be good, imo. Mom used to boil it all the time. I say that method boils out the flavor. I like it with plain horseradish and Kos-KUSS-ko mustard.

Some are ok raw :) :) Grilled or fried is best, true enough.

I am thinking of opening a butcher shop. My slogan would be "You can't beat my meat". What do y'all think?

Gra słów but it works :) You might be accosted by powerful gays so be careful ;)

Please, learn how to pronounce Polish properly if you're going to attempt to use it.


Why don't you just use the English word when speaking English?

Kielbasa isn't a type of sausage, after all.

know what i would be thinking...lol!

I really dislike poorly made polish sausage. Often it is greasy and has no garlic.

ps- Krawkowska cant be that much different to make. Its more of a lunch meat though.

Looking for some help, trying to differentiate what types/regional versions of kiełbasa are good for grilling and what types are good as a cold cut. A list of all the different types of kielbasy would be great!

EG:

Kiełbasa Śląska -grill
Kielbasa Żywiecka - cold cut
Kielbasa Toruńska - grill?
Kielbasa Krakowska- cold cut
etc......
dziękuje!

Just fly to Britain and get some sausages. Any sausages. Great for grilling. Better than anything Polish, especially the beef sausages.
Historically, as you would know, Polish pork when locally killed and cured, was the business, but the EU "put a stop" to that:)

I remember Sopocka as late as 1994 being absolutely world beating sliced tucker.

Now it is (expensive) tasteless turgid rubbish IMO.

PS Kaszanka fits the bill very well though:)

There're sausages and there're kiełbasa.


Try kiełbasa szlachecka not for grilling mind you.

Seriously though, Podwawelska - available everywhere - is great when stuck on the skewer with onions.


Don't know that one. Will give it a go.

Well known source of all Kielbasa...

The only way my dad will eat it is the way his mother cooked it. Boiled with sour kraut and potatoes and seasoning. It's served in a bowl with the juice. He uses horseradish (sometimes mustard) on it. I haven't seen anyone mention this way in the thread. I don't know where in Poland my grandmother was from, I'm trying to find out. She died when I was 7 and my dad is 83 and he doesn't remember where she's originally from. Could this be a regional style?

Ugh... Sauerkraut... I don't know what the heck I was thinking.

@puercoespin
For the very best texture I use 50% pork, 25% beef, and 25% veal. Also about 15% by weight must be fat if you want it nice and juicy and full flavored. A bit of MSG goes a long way on improving taste.

@nunczka
A small amount of Accent. Let the mixture marinate overnight in the fridge.

@Dziedzic
Lots of grease gives kielbasa meat a nice "buttery" moist consistency rather than too dry and crumbly. The way to avoid "greasy" is to simply poke the links with a fork a few times a couple minutes before they are done cooking. Let it run out, then remove the sausages to a dry plate. Many folks' homemade sausage I've tried has too little fat and cooks up dry and almost crumbly. Meh.

But here's the thing.
Most Americans only think of kielbasa as one type of sausage.
When in truth there are dozens of different types of Polish kielbasa that all lend themselves to different types of cooking.
I don't think uncooked kielbasa have even been mentioned in this thread!
So in short,there is no answer to the question of "How to cook kielbasa",you first have to ask what type of kielbasa is it?

Whist on this subject,have any of you ever heard of Tucholska?

People that love kobasice is only sane people on Earth.