Looking for some tasty sausage or just want to know where things really are from? Let’s make Kielbasa sausage as they did of old!

As I recently have some time, I had been searching on the internet the other day. Trying to find new, exciting thoughts, inspirational meals that I’ve never tried before, to amaze my loved ones with. Searching for a while unfortunately could not come across lots of interesting stuff. Just before I wanted to give up on it, I came across this scrumptious and easy treat by chance. The dessert looked so tempting

on its image, it required urgent actions.

It had been not so difficult to imagine just how it is created, its taste and how much boyfriend will want it. Actually, it is very simple to keep happy the man in terms of desserts. Anyhow, I went to the page: Suncakemom and then followed the step-by-step instuctions that had been coupled with superb photos of the operation. It just makes life quite easy. I could imagine that it’s a slight inconvenience to shoot photos down the middle of cooking in the kitchen as you most often have gross hands therefore i highly appreciate the effort and time she put in to build this blogpost and recipe conveniently followed.

That being said I’m empowered presenting my very own formulas in a similar way. Many thanks for the thought.

I had been tweaking the initial mixture create it for the taste of my loved ones. I must say it absolutely was an awesome outcome. They enjoyed the flavor, the overall look and enjoyed getting a treat such as this in the midst of a hectic week. They quite simply demanded lots more, many more. So the next time I’m not going to make the same miscalculation. I am going to twin the amount to keep them happy.

This was inspired by kielbasa Sausage from SunCakeMom

Soak the casing into iced water and keep it there until finished. Replace the ice if necessary.

Grind the meat if necessary and measure the rest of the ingredients.

Mix everything together. Depending on what type of filling machine we have, prepare for its filling too. Stand mixers will require the meat to be rolled into easily swallowable logs.

Pull the casing onto the filler tube. Don’t forget to push about an inch / 2 cm filling out so the casing will slide on easier. Pull as much casing on as it is possible so we don’t have to keep replacing it.

Start pushing the filling out. Optionally make a knot at the end and punch a hole on the casing so the air can escape. Control the amount of meat gets into the casing by holding onto the casing around the tube or releasing it.

As the kielbasa comes off the tube, roll it up. If the casings break, just remove enough filling at the end, make a knot and carry on like at the beginning. If the casings dry out and it sticks on the tube, apply some water.

Make the links on the kielbasa sausage. Roast, fry, cook or freeze them as desired.


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