Polish Kielbasa Recipe - How To Make Polish Sausage

welcome back to my channel i'm joe with smoking joe's pet bbq on today's video i'm going to be making up some polish sausages also known as kielbasa stay tuned [Music] all right let's get started on these polish sausages now before i get started i do want to mention that i read a ton of books i watched a ton of videos on how to make a good polish sausage so i did watch this one video on youtube from ethan klabowski ethan i hope i didn't butcher your last name but this recipe really caught my eye a lot of recipes do have similar ingredients but ethan's recipe had just a little bit different ingredients and it's a family recipe so when it comes to the percentages of the ingredients that are used for this recipe i did modify ethan's recipe a little bit just a little bit more to my liking all right so for this recipe i am using eight pounds of pork and four pounds of beef which is 5 448 grams of meat now this is important when you're weighing out your ingredients so here we go i'm using 68 grams of salt 68 grams of brown sugar a lot of people use white sugar i'm just gonna be using a brown sugar for this recipe also 35 grams of black pepper 13.62 grams of speed cure or the pink salt number one 25 grams of garlic powder 12 grams of mustard seed four grams of pickling spice and two grams of marjoram all right let me move this aside all right so i've got my eight pounds of pork and my four pounds of brisket trim this brisket was actually a wagyu brisket so this sausage is gonna be extra special now this is a bone-in pork shoulder so i'm gonna have to de-bone this and cut the pork into smaller cubes so depending on what size grinder you have is going to determine the size of the cubes of your pork shoulder and also your beef so the grinder that i'm using is a one and a half horsepower meat grinder and it's got a pretty large throat so these pieces don't have to be too small i can actually leave them pretty big and that grinder has no trouble grinding this meat up all right so i'm going to finish cutting this meat up after i'm done i'm going to pop it in my freezer for about 45 minutes let it get really nice and ice cold and i'll bring you guys right back all right so the meat's set in the freezer for about 40 minutes it's nice and cold and so is my equipment as you can see it's almost frozen so i'm gonna go ahead and start grinding this meat up [Applause] got my plunger right here just push that meat down a traditional polish sausage does have a coarse cut so that's why i'm using that four and a half millimeter die this is what you want to see you want to see your meat nice and stringy if it's coming out too mushy your equipment is not cold enough or your meat is not cold enough all right got all the meat ground up i'm just going to move my grinder out of the way and we'll come back and add our spices all right so i've got one and a half cups of water i'm just going to add all of our ingredients into our water here and this is ice cold water so grab your whisk and mix up all your ingredients really well now you can add all of your dry ingredients to your meat separately if you wanted to but i found that mixing it in with water is going to more evenly distribute the seasonings into your meat and this smells really good already just pour it all over your meat and let's mix it up so i would normally break out my mixer but this is only 12 pounds of meat this is really easy compared to most batches of sausage that i make so i am wearing some cotton gloves under these black gloves because this meat is extremely cold and it starts to get painful after a while all right so i did add another half cup of water and that did the trick the meat is trying to pull off my gloves right now as you can see right here that's telling me that this is getting really nice and tacky and that's what you want let's check it out that's absolutely perfect that's what you want all right so let me go grab my stuffing canister from the freezer and i'll bring you guys right back all right so here's my stuffing canister what you want to do is just make a really nice big ball remove any air pockets just like this and slam it in there that's going to help get rid of any air pockets that you have in your canister all right so our canister is full let's move this over to our stuffer all right so i've got my stuffing canister here just load it onto my stuffer and lower down our piston let's install our stuffing tube with our lock nut now i like to spray a little bit of avocado oil to my horn just makes the casing slide really nice and easy got some ice cold water and ice to keep everything nice and cold go ahead and turn your stuffer and get that meat to the tip of your horn right around there so what you want to do is find the end stick two fingers in there pick up some of that water just flush out your casing so you can get these casings and all the seasonings from pia seasonings make sure you check them out and flush out your casing go ahead and load it onto your horn and look at that that avocado oil makes the casing slide really easy all right so what you want to do when making polish sausages is give yourself enough casing here towards the end and that's going to come into play here in a little bit once i stuff this casing give yourself about three or four inches of extra casing tie your knot this is that extra casing that you're going to need here alright so let's stuff this baby up [Music] all right so that's good right there yeah that's gonna work so go ahead and pinch off your meat right here pull out about three or four inches of casing so you can tie your knot go ahead and cut your casing all right so what you want to do right here is tie a knot as close to your sausage as possible [Music] that looks good right there so these two ends right here that we left over the three to four inches of casing just tie a knot just like that give it a double knot in there so it doesn't come apart [Music] really nice and tight and there you have it our polish sausage ring let's do one more remember give yourself that extra casing on the end tie your knot let's go ahead and stuff it [Music] [Music] okay that looks good right there pull out that casing [Music] all right so then just tie your knot which is hard to do with gloves on but i'll get it [Music] there we go then just tie your ends together [Music] you have two or three knots in there and there we have it i'm going to case the rest of these up and i'll bring you guys right back all right so we've got all of the polish sausages cased up i do have a couple of air pockets and a few of these so i'm just going to prick these with my sausage picker and i do want to let you know that my daughter actually did half of these so good job baby she did a fantastic job from start to finish all right so i'm going to throw these in the fridge overnight let the casings dry up tomorrow morning we're going to be smoking these on my pk100 smoker stay tuned all right so it's a very next day i've got my pk100 smoker running at 110 degrees i'm going to be using these rods to hang our polish sausages so let me pop this door open so even though i did rest the sausages overnight in my fridge and the casings are nice and dry i want to dry them out a little bit more so that's why i'm running the smoker at 110 degrees all right so i've got about seven rings per rod right here just gonna hang them on the second shelf push them all the way back spread them out evenly make sure they're not touching and here's our second rod [Music] you can spread them out nice and even all right let's shut the door by the way i do have the intake and exhaust open at 100 that way we get some really nice airflow we'll see you guys in about an hour and a half stay tuned all right so these sausages have been drying for an hour and a half at this point i'm going to close the exhaust to two-thirds closed and also the intake to two-thirds closed just like that all right let's open our door so i'm gonna be using cherry sawdust for our smoke today and i did funnel it out towards the outside of our sawdust pan all right so the very bottom of the pk100 smoker you do have a burner electric burner just put your sawdust pan [Music] right in the middle [Music] just like that again i set my smoker to 140 degrees we're gonna let these smoke for two hours stay tuned all right so it's been two hours total quick time has been three and a half hours one hour 120 and two hours at 140. let's take a look at our sausages now that's what i'm talking about check out that beautiful color man these are gonna be fantastic all right so at this point i'm gonna shut the door i'm gonna close the intake and exhaust vents to 100 i'm also going to increase the temperature to 225 degrees so the final internal temperature that i'm looking for is 145 degrees i'll let you guys know exactly how long that takes stay tuned all right so one hour later and these sausages have hit 145 degrees internal let's pull them off check out that beautiful color so i'm just going to dump these in a bath of ice to cool them down man these have a beautiful color nice reddish color now one of the questions that i often get asked is why i put them in an ice bath you got to remember these sausages are really hot so what's happening with the fat it's in liquid form inside the sausage okay and what you want to do is solidify that fat or stop it right where it's at which is going to give you a really nice juicy sausage get them all into that ice water shop them if you will the other thing that i found by icing them like this is that you get a really nice snap on your casing all right so i'm going to cool these down for about 30 minutes and i'll bring you guys right back all right so i've got my yoder why is 1500 warmed up at 275 degrees let's slide out our shelf so i'm going to be smoking three of these sausage rings right here they've completely cooled down and this isn't going to take very long it's probably only going to take 25 maybe 30 minutes tops all right so we're going to smoke these for about 20 to 30 minutes we'll see you guys inside stay tuned right so the polish sausages are ready and they look absolutely wonderful check out that beautiful color these are still really hot i'm burning my fingers for you guys but it's well worth it check that out let's slice into it and see how we did super hot and super juicy as you can see here all right i'm just going to cut this in half right here oh man check that out super juicy really nice texture oh man you can see the mustard seeds popping out of there oh man these are gonna be fantastic so one of my favorite ways to have polish sausage is for breakfast with some potatoes and some eggs these are fantastic and my second favorite way is in a sausage dog so i got a sausage bun right here put a nice big piece of that polish sausage in there i've got some caramelized onions put enough of them on the top if you don't like onions just leave them off [Music] we're going to be adding one of my favorite mustards from pia seasoning this beer hall stone ground mustard just drizzle it on the top oh yeah let's give this a shot all right before i dive into that polish sausage dog i'm gonna grab a piece of that polish sausage and bite into it see if we have a snap and check out the flavor here we go check that out super juicy smoky delicious man that polish sausage has some amazing flavor really nice texture and super juicy now let's try our polish sausage dog check that out here we go man i got to tell you that mustard and those caramelized onions are money this is fantastic man if you guys are into making sausages give this polish sausage recipe a try you will absolutely love it make sure you guys check out all the links inside the description box there you will find links and discounts for the knives that i use the cutting boards and even the seasonings that i used from ps seasonings i hope you guys enjoyed this video if this is your first time to my channel do me a favor hit that subscribe button and if you enjoyed this video give me a thumbs up until next time joe with smoking joe's play barbecue see ya

Channel: Smokin' Joe's Pit BBQ

Views: 276,464

Keywords: polish kielbasa recipe, polish sausage, kielbasa, how to make sausage, sausage, polish, sausage stuffer, polish food, home made sausage, polish kielbasa, cooking, smoked sausage, homemade sausage, meat grinder, pork, pork sausage, sausage recipe, how to make kielbasa, how to smoke sausage, how to stuff sausage, how to make, how to make polish sausage, kielbasa recipes, kielbasa sausage recipes, easy sausage recipes, kielbasa sausage, sausage making, meat, Smokin joe's pit bbq

Id: lDbQsEyChgQ

Length: 16min 31sec (991 seconds)

Published: Tue Dec 28 2021