Privacy Policy. Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon. This simple recipe is a regular on our menu and one of the best meals that we make! Mashed potatoes and black eyed peas = Happy and Healthy New Year America! This is the traditional New Year's Day meal I learned from my husband, whose family originated in central Pennsylvania. Leave the sausage to begin drying in the refrigerator. I serve with garlic smashed potatoes green peas and fresh apple pie. Place in the refrigerator overnight, and package the sausages the next day. Make sure your thermometer is reliable and well-calibrated. This was excellent. Cover with remaining sauerkraut. The secret to great kielbasa is properly blending the spices. The names we know things by are a reflection of a world in which many traditions and cultures have been mixing, since the time the first trade routes were established across mountains and deserts. If you like, this is a good time to test the flavor of your sausage. Add in the tomato paste and cook stirring for 1 minute. As far as we know, this recipe is very similar to the ones made in Poland for hundreds of years. Bring to a boil; remove from heat, cover and soak for 1 hour. If you have leftovers from a large butchering project, you’ll likely end up with a 50-pound pile of meat labeled “Sausage Meat.” While there all kinds of jokes about ‘what goes into sausage”, it IS important to have quality meat to start with. )and added half a bottle of beer and some brown sugar. Choose the desired size of your sausages; about 5-6 inches is a good place to start. It’s a keeper, as you will soon discover. The cooking method seemed to drain the kielbasa of taste too and there was so much sauerkraut left over. The heat is gradually increased to 160-165°F. Pork came out very tender and the kielbasa was the best. Here’s a very simple recipe for a 5 pound batch of Polish kielbasa sausage—which is enough for 2 or 3 good dinners—so make a up a batch, use what you need, and pop the rest into the freezer for a great meal at the ready some busy weeknight down the road. 9550 HWY. Twist the casing three or four times. My husband really loved it. Thank you, we really enjoyed this! As far as we know, this recipe is very similar to the ones made in Poland for hundreds of years. Add … You are looking at a ratio of about 25% fat to 75% lean meat. Working in the same direction, repeat this step down the length of the sausage. The ideal cut for this would be pork shoulder or butt plus no less then 30-40% fat trimmings. Trim the meat, removing any gristle, sinew, blood clots, or excess fat. Place the links directly into an ice-water bath until they have cooled to at least 110°F. So many of these recipes seem to start out with a history lesson. Amount is based on available nutrient data. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. cook only what you will consume in the next 2-3 days. A small amount of fat is as desirable in a good roast as in a good sausage; fat helps make the meat tender and juicy. The name ‘Kielbasa’, which means something rather specific to us in the USA, means nothing more than ‘sausage” in the land of its origin, Poland. The sausages are hung on sticks and placed in a preheated 130°F smoker. You will need to use several casings as you stuff the sausage, so it’s a good idea to flush 2-3 casings to get started. Allrecipes is part of the Meredith Food Group. 95005, . We’ve only made half a dozen of the recipes, though…. Fill the sausage stuffer with meat, up to the point in the funnel that matches the diameter of the plunger. Your email address will not be published. Gently pull and roll the casing onto the nozzle, until the entire length of the casing is on the nozzle. While the recipe calls for 10 lbs boneless pork butt, sausage can be made from many a cut of pork. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts. It is not a fancy book, being mostly text and simple instructions; no succulent pictures to entice the reader toward a particular recipe, but the recipes make amazing sausage. With your fingers, gently squeeze a space in the filled casing that is free of meat for half an inch or so. As for the person who gave this a bad rating because of Chinese New Year, last time I checked I lived in America and thus celebrated New Years the American way eating the dishes that I grew up on. Cut the links apart, and seal them into whatever portion sizes you desire with a vacuum sealer. Add enough cold water to cover by 3 inches. gook kitchen knife and clean cutting surface, large stainless steel mixing bowl or mixing tub. The heat is gradually increased to 160-165°F. So please don't give a recipe a negative review because it doesn't fit in with your customs, just don't make it. You don't have to cook all sausages at once. If you are not in a rush, then you can use 1 pound dry white beans for this in place of canned, see note on bottom, you can even prepare the dryed beans a day ahead to save time. Use kielbasa as an entree itself or in casseroles, soups, stews, sandwiches, and appetizers. *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan. The longer they hang, the darker they will become; this step is called “blooming.” 30 minutes is sufficient to allow the color to develop, but it can hang at this stage for up to 3 hours.