Celebrate Sausage S01E21 - Kielbasa

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat, while chicken is often more affordable.

beef

🥗Healthier: lean ground beef

💰Cheaper: pork

Lean ground beef is healthier, while pork can be cheaper.

Start with 30% back fat and 70% lean pork.

Grind the pork meat using a 10 millimeter plate.

Change the grinder plate to a 3 millimeter plate and grind the back fat.

Chill the pork and fat before mixing.

On medium low heat, add seasonings to the minced meat and mix until sticky and tacky.

Stuff the mixture into natural hog casings, pricking air pockets out.

Tie the casings into a roll and refrigerate overnight to cure.

The next morning, dry the casings in a smoker at 115-120 degrees Fahrenheit for 1 hour.

After drying, smoke the sausage for 5-6 hours, gradually increasing the temperature until the internal temperature reaches 145 degrees Fahrenheit.

Once cooked, place the sausage in an ice water bath to stop the cooking process and prevent casing shrinkage.

Optionally, hang the sausage in the kitchen for 5-6 hours to bloom and enhance color.

Slice the kielbasa and serve with spicy German mustard.

Cooking Techniques

Equipment Needed

Spice Level: