Homemade Fresh Polish Sausage Recipes

Slow Cooker Kielbasa and Sauerkraut (Fresh Kielbasa)

WebJan 26, 2021 · Sear the kielbasa for about 2 minutes on each side to crisp and brown up. Remove from pan and set aside. **See Notes**. Add the …

Rating: 4.8/5(13)
1. Place your sauerkraut in a strainer over the sink and let it drain while you prep the other ingredients. *See Notes*
2. Add oil to a large pan or directly into your slow cooker if it can go on the stove or has browning capabilities. Sear the kielbasa for about 2 minutes on each side to crisp and brown up. Remove from pan and set aside.**See Notes**
3. Add the mushrooms and a little more oil if needed and brown for 5 minutes.
4. Add the onion to the mushrooms and cook for about 5 minutes. Add about 1 teaspoon of fresh cracked pepper, it's about 20 twists for me.

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Kielbasa, Homemade Kielbasa, Fresh Polish Sausage Recipe

WebMar 25, 2018 · Cut in 4 ft. lengths. Shove the meat in the freezer for 1/2 to 1 hour before you start. The meat stiffens up a little and it's easier to put through the grinder. (We forget to …

Rating: 4.5/5(11)

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How to make Kielbasa Traditional Polish Sausage Taste of Artisan

WebJan 27, 2019 · Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours. Preheat smoker to 140F, or 150F-160F max if your …

Rating: 5/5(72)
1. Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
2. Add the ice water, all of the spices and mix well.
3. Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
4. Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.

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Polish White Sausage Polish Housewife

WebOct 17, 2022 · Finely mince the garlic, or use a garlic press. Add it to a small bowl and add the sugar, salt, marjoram, and black pepper. …

Rating: 5/5(1)
1. Dice the pork into cubes, about 1-inch, something that will easily fit in the feed tube of your meat grinder. I didn’t trim the roast I used. All the fat went in. Place the pork on a baking sheet pan. Spread it out, rather than piling it on top. Cut the bacon into 1-inch pieces and add a bacon layer on top of the cubed pork roast. Put the sheet pan in the freezer for 1 – 2 hours. You don’t want the meat to be completely frozen, but you do want it to be quite firm. This makes it easier to grind the fat and connective tissue; it’s less likely to get gunked up around the cutting blade. You could ask your butcher to grind the pork roast and bacon and skip this step.
2. Soak the casings in warm water for 30 minutes to remove the salt. Drain the water and add fresh water to rinse again. Run water through the inside of each casing to be sure all the salt has been removed.
3. Finely mince the garlic, or use a garlic press. Add it to a small bowl and add the sugar, salt, marjoram, and black pepper. Combine.
4. Grind the meat using a 1/4 or 5/16-inch grinding plate (or the closest you have). Sprinkle in the garlic seasoning mixture on the ground meat. I put half in when I had ground half of the meat, and put the rest on top when I had finished.

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