Homemade Smoked Kielbasa Recipe!
Homemade kielbasa made two ways, stuffed into natural pork casings and in a loaf. (Recipe Below)
In this video I will show you how to blend the spices, cure the meat and stuff the natural casings, and then smoke them on an offset smoker.
Kielbasa Recipe
Mix together until dissolved:
2 cups cold water
1 tsp instacure #1
7 tsp kosher salt
Sausage Mixture
Mix together by hand:
4 lbs ground pork shoulder
1 lb ground 80/20 chuck
Once mixed add:
1 tbs sugar
1 tbs garlic powder
1 tbs ground black pepper
1/2 tbs onion powder
2 1/2 tsp mustard powder
1 cup powdered non-fat milk
Once mixed, add cold salt, instacure and water mixture and continue mixing by hand.
Chill mixture, then stuff casings, or make into loafs.
Allow sausage casings to dry out uncovered in the refrigerator over night.
Place in smoker set at 160ºF and smoke until internal temperature of links reach 153ºF and 165ºF on the loaf.
Shun Knives: http://shun.kaiusaltd.com
source
I've made sausages smoked in the past but this will be the first time that I saw that you prick the sausages and shock the sausages.
Adding garlic and drying longer, should taste better
How about some more smoked sausage videos on the LSG
Can this be made using ONLY beef..?
Made this in stuffed links! Crazy good!!! Whole family loved it. Gonna make again.
does it have to be cooked a second time or can i eat it rite off the smoker
Polska kielbasa bardzo dobra 🙂
Can the powdered milk be replaced with any other product? Powd. milk is very toxic.
dry rolls in these stuff, it is a big mistake buddy, TY HŇUPE 😀
This has definitely been one of the best recipes I have tried at home. Thank you for sharing, as we know sharing is caring but I'm eating all this sausage myself😂
That was my thought as well. Its spam
You are amazing mean come to Holland make it ☺️
Awesome recipe !
Will try to make it today but hopefully I get that snappy texture of a sausage like yours.
Thanks ! 🙂 🙂
Your cooking something that has been already cooked?
Not only am I going to kill you little piggy, but I am going to grind your flesh up and stuff it into your entrails before I eat it…
Omg, my mouth is watering! >¬<
degrees in Fahrenheit or celcious
This looks great. It is going to be the next sausage that I make. Really looking forward to it.
Excellent recipe my friend. I would only suggest mixing the spices on the salt water. Flavors and salts disperse more efficiently on the meat mass and you will save extra manipupation that causes myosin to separate and that is not desirable on a sausage where you'd want the sausage grain to show.
Can more beef be used in making these? More of a 50/50 ratio.