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 lately have some time, I was looking on the web the other day. Looking to find new, interesting ideas, inspiring dishes that We have never tested before, to treat my family with. Hunting for quite some time yet could not come across lots of interesting stuff. Right before I wanted to give up on it, I came upon this delicious and easy treat simply by accident on Suncakemom. It looked so fabulous on its pic, that required immediate actions.
It had been simple enough to imagine how it is made, its taste and how much boyfriend is going to want it. Actually, it is quite simple to keep happy him in terms of treats. Anyways, I went to the website and followed the step-by-step instuctions that have been combined with superb pictures of the method. It just makes life much easier. I could imagine that it’s a bit of a inconvenience to shoot photos down the middle of cooking in the kitchen as you most often have gross hands so I seriously appreciate the time and effort she put in to build this post and recipe conveniently followed.
With that said I am inspired to present my personal recipes in the same way. Appreciate your the thought.
I had been tweaking the initial formula create it for the taste of my loved ones. Need to tell you it was an incredible success. They prized the flavor, the consistency and enjoyed having a treat such as this in the midst of a hectic workweek. They quite simply wanted lots more, many more. Hence the next time I’m not going to commit the same mistake. I am going to double the volume .
Kielbasa Sausage Recipes credit goes to 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.