HOMEMADE SWOJSKA POLISH KIELBASA
Steps:
- Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
- Add the ice water, all of the spices and mix well.
- 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 smoker can't get that low.
- Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.
- Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary. Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.
- Cool the sausage down and store in a refrigerator or a freezer.Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.A reader suggested another effective cooling technique - placing the sausage flat on a cool surface, like a counter top.
Nutrition Facts : Calories 735 kcal, Protein 64 g, Fat 51 g, SaturatedFat 18 g, Cholesterol 233 mg, Sodium 1975 mg, ServingSize 1 serving
CABBAGE KIELBASA SKILLET
This colorful medley comes together in no time with sausage and a packaged coleslaw mix. "It makes a lot and is very filling," writes Shona Germino of Casa Grande, Arizona. "Plus, it's great for potlucks because it travels so well!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion and peppers in butter until tender. Add the remaining ingredients. Cook and stir for 6-8 minutes or until heated through.
Nutrition Facts : Calories 476 calories, Fat 37g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 1392mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein.
KIELBASA WITH WARM COLE SLAW
Steps:
- Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper.
- Transfer warm "cole slaw" to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper.
- Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper.
- Transfer warm "cole slaw" to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper.
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