if you want a mild smoky flavor but still want to produce a fresh I know he always added marjoram and more garlic.
23 Jan 2010
(Review from Allrecipes US | Canada), Thanks this is as close to my dziadzia's as I can get. https://www.ilovegrillingmeat.com/homemade-smoked-kielbasa-recipe The term kielbasa comes from the Polish word for traditional Polish sausage, but in North America it often refers to any Eastern European style sausage. Please try again. This alows the trapped air to escape. Polish Kielbasa Sausage Ingredients 5 pounds of ground pork (you want about 20% fat here). Soak casings in warm water. After stuffing into casings, prick a couple holes every foot or so with a tooth pick. It has lots of fresh garlic flavor and it's easy to make. Its bound to become a favorite of your family and friends too. - let sausage rest overnight in the fridge before boiling (to let flavors mix). I usually do two little things in addition: Combine the spices in a small container and mix with the 1 cup of ice water. -
After stuffing into casings, prick a couple holes every foot or so with a tooth pick. It doesn't need cure because it is produced as a fresh sausage. This alows the trapped air to escape. This basic version is no different. Oops! Ready? Add this one to your sausage making recipe collection. Take … Bring to the boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. Always include Marjoram spice, along with lots of fresh, crushed black pepper. Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours. 6 cloves crushed fresh garlic (or 2 tablespoons granulated). A good Polish sausage recipe is usually known for its liberal use of garlic. 2 tablespoons plus 1 teaspoon of salt Once the sausage is fully mixed, stuff it immediately into medium sized natural hog or collagen casing. Place on a clean smooth surface and knead for at least 10 or 15 minutes. - let sausage rest overnight in the fridge before boiling (to let flavors mix)