The Only Kielbasa Recipe You Need!!! (Family Recipe)
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- Опубликовано: 1 окт 2024
- 4 Pounds of Pork (preferably some sort of pork shoulder roast or broken down pork shoulder)
Sausage Casings
5 grams of Curing Salt #1 (Pink Salt)
4 garlic cloves
2 teaspoons of paprika
1 cup of water
2 tablespoons of kosher salt
2 teaspoons of nutmeg
We bought a whole pork shoulder that you usually use for pulled pork and separated out the roast portion or neck portion.
Then we cubed it up and made it ready for sausage making.
You can scale up this recipe for whatever you’d like to do double or do half for less. If you don’t want to mess around with cutting the meat/ separating it just buy a pork sirloin roast.
Kitchenaid Meat Grinder with Sausage Attachment:
amzn.to/3rLyvxL
Sausage Casings:
amzn.to/3L8d5Tr
Pink Salt/Nitrate Preservative:
amzn.to/36DDLfL
Meat Hooks/Hanging Contraption:
amzn.to/3xS7w7T
amzn.to/38e9TXE
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You would do yourself a HUGE favor by actually partially freezing your meat first. usually about 45 minutes prior to grinding. much easier on your little mixer/grinder and much safer as far as food safety goes. Your final product will be MUCH better as well. just a tip to help you out.
Too painful to watch
Safety tip: never add the nitrate/nitride before tasting. It needs to sit for 24 hours to convert to a safe form. Before that it is strongly carcinogenic. After its perfectly safe. Taste first then add your curing salt
Jenetta, you were made to be in front of the camera! So genuine, funny, and captivating! Love this recipe! A while ago, we had some friends come over and we made chorizo, Italian sausage, and kielbasa. We called it sausage fest! I like to cut the kielbasa on the bias, and pan fry with onions and peppers. Slap the mess in a sandwich roll with some Dang sauce,…So good! Keep up the great family recipes!
They that’s amazing. That’s gotta be one of the best hangouts ever.
LoL dang! I hope there was lots of beer involved. Alcohol in general of any kind will do.
Chorizo is Spanish but there is no such thing as a bad sausage. Party On !
Pyszna kiełbasa 🥰
Absolutely tasty and tasty
Excellent
Fantastic and great video.
Thank you very much for sharing.
I dont understand why Americans have to call everything in such weird way. Kielbasa basically means sausage in Polish, so when Americans say they make Kielbasa they basically could say they are making sausage. You have hundreds of types of sausage in Poland, they are all sausages but they all have their own names, so you have kielbasa slaska, kielbasa zwyczajna, kielbasa czosnkowa or kielbasa jalowcowa. They all have certain ratios of fat to meat, different seasoning, they can be steamed or smoked. So whatever sausage in Poland you are going to make it will be called kielbasa. Saying you are making kielbasa in when you are American is stupid, there is very little Polish in that sausage you made so what is the point of calling it kielbasa? Especially if you cant eveb pronounce it? Nitrates? 😂😂😂
Love seeing this. I love sausage making but I’ve never tried Kielbasa. I can’t wait.
As a pointer, you said the pink curing salt is optional. This is not optional if you’re going to be air drying this. Please, do not air dry if you didn’t use your pink salt.
Again, I can’t wait to make this. Thank you for this video. Also, thank you for not making those huge eyes your bother makes when you try food that you enjoy 😂😂
you are cute and bubbly, excellent recipe and presentation, love your channel, and I support UKRANE! CHEERS👍🤩
I love this....and would love some out takes of funny filming....love it luv it
Amazing video as always!! Keep up the great content!
My grandparents use to own a Mom and Pop neighborhood grocery store. They closed it down in 1965 when they retired. They use to make their own sausage. As a kid we'd watch them stuff the casings and produce a lot of fresh sausage. Two of my brothers have the recipe and sent them links to here to compare recipes. My grandparents were originally from Poland. When they made the sausage my grandpa would stuff the meat into the machine and my grandma would guide the links.
i say keel bossa . our butcher shop/superior meats in washington , pa usually had a sample to give out ,,,,,,,,,,, in the early 1960's!
Another great recipe, sounds delicious. I’ve always heard it and pronounced it as “keel boss uh” but hey, as long as it tastes good what does it matter huh..lol.
You are so adorable. We love you and your family. In South Africa we make sausages all the time just like you. Only the spices is different. It's called Boerewors. We never prick the casing as a lot of the meat juices will cook out when you grill them outside on a fire. We don't always smoke it. We eat it with onions that we fry till it's brown. We put the sausage in a hotdog roll with ketchup, the fried onions and mustard sauce. It is a traditional meal here. All of the best to you. Lots of love
boerewors with mealie pap Fantastic (I´m Rhodesian)
Don’t use bread especially fresh bread some dry breadcrumb is fine Rusk is better
Another great old world recipe, you guys don't realize how great it is to see these older recipes make a come back because of you I get to relive my favorite times in the kitchen with my grandmother showing us kids how not only to save money, but to carry on traditional old world cooking.thank you for all you do in this community and as always stay safe.
Thanks Charlie. Love having you part of this channel! 😊
It's ridiculous how you do it .
The problem you are having with that setup is very simple, it's consumer oriented and made in China. That mixer is under powered, that attachment is plastic. It's going to barely get the job done. If you are going to present yourself and the channel as someone you want people to watch, enjoy and who you want to reference your content, you need to invest in more powerful setup with METAL attachments. It's really not that expensive. You just need to know what to look for. Do some research, order the "right stuff" and you will be good to go. And, it won't be as cringy to watch you struggle with very cheap kitchen equipment. Also, don't fall back on the whole "well, we want to use everyday kitchen equipment that the typical home would have." No, it doesn't really work that way. When you want to be the leader, the content creator, the person that people turn to, you have to give them confidence. When they see you've made the investment in proper kitchen tools, they are a lot more likely to subscribe, view and follow you.
I used to own a sausage shop and I find that if you put a little bit of water inside of the casing like hold it open and scoop water with it. It goes on to the horn much better.
Kolbasi. No All Spice ? I use the chunky grinder not the fine grind. Thanks for all the great old timey recipes.
Hi,Great old world,🤩🤩🤩🤩🤩💯💥💯💥💯💥💯💥💯🇵🇷🇵🇷🇵🇷🇵🇷
Couple things.... you are a energetic, engaging, intelligent and super cute host. I use nutmeg in chilli and meatloaf and it is the main ingredient in Jamaican Jerk Spice. AKA the donut spice (plain donuts are spiced with nutmeg). Thirdly with the meat grinder it looked like you made polish sausage where Kielbasa has larger chunks of meat in it no ? Help me out here please.
I say it like KELL-BAH-SAH, there are different kinds like a big fat round one made Special for Easter.
sorry to say u need to get a stainless steel unit .. no plastic.. all components get chilled in freezer before you start... Well done sister..thanks for sharing
I’ve always wanted to make my own sausage. Great video!! Is that the main sausage that’s eaten in Ukraine? I know nothing about Ukraine cuisine
I will be trying out your recipe. I won't even come close to trying your methods though. Should be fun!
Kielbasa????🤣😂🤣🤣😅😅HAHAHA________KLOBÁSA_________
invest in a stainless steel meat grinder for kitchenaid. stays colder longer and it will last longer than plastic
The KitchenAid grinder attachment will eventually get the job done, it is definitely NOT a good grinder! If you find that you like making your own sausage, then invest in a larger standalone grinder, and for stuffing get a dedicated sausage stuffer! The dedicated grinder will get the job done in 1/4 the time, and the stuffer will do the same with MUCH less hassle and frustration.
For sure need a real one. Kitchen aid is a hassle but for someone doing it once in a while it’s a great go to that’s all in one.
...agreed, I started with the Kitchenaid and found it to be useless...bought a decent grinder that goes through 15-20lbs easily...the Kithenaid is great for dough and whipping but that's about it...
@@puzer1 Any specific one you prefer/ bought? Looking to upgrade ours for some videos.
@@FatFingerFoods I have the STX 3000 grinder...I also use a traditional vertical sausage stuffer that is hand cranked...I feel I can control the consistency of the sausages much better if I don't use the machine for filling the casing...
Nutmeg was widely used in colonial America meat recipes, as was cinnamon.
Can you tell about temperature in smoker And how long,thanks
Maybe you can use the Sous Vide cooking method just not vacuumed sealed
Its time for fat finger foods bbq sauce ! Call it fat sticky fingers !
Nitrates can be precious to colon cancer, it would be much safer to use sea salt.
Interesting to see the variations of this sausage throughout the world. Babcia didn't use paprika or nutmeg, but our family is from northern Poland. Very simple, salt, pepper, garlic and majoram.
Make some vegetarian dishes pliz
Треба казати ковбаса !!! Смачного !!!
Kiełbasa zywiecka
After watching your awesome video I had to make some store bought Kielbasa Sausage:( , but it goes perfectly with that Dang Sauce. I'm going to buy some stock in Dang Sauce lol. Anyways you take care and have a blessed day. Aloha from Kansas
Why is Pops in the thumbnail but not in the video?
i like with tomato sause and onions and carrots
Hi dear in South Africa we call it wors in Afrikaans / dutch
Another amazing video! Keep up the amazing work!!!!!! You are the best 😊
Curious are you from Manitoba?
Any thing you want to be good you have to do it yourself dang this looks so good 👍🏻 going to be trying for sure ty guys
Where's your wedding ring?
Love your videos ! Always making great foods and your beautiful smile and personality I love 😊
This as always looks so amazing. Keep up the great work!! Feel Free to Deliver food anytime haha
your as cool as your brother's
Cut up in a crock pot with fresh green beens.....beans.....! Only 2 hours cook on high.
Sounds like heaven... It's crazy how many things you can do with it once you make it. Fresh fry it with eggs in the morning, cut them open for fancy hot dogs... list goes on and on!
This could very well be the most annoying woman ever. 🙄 I couldn't get through more than 2 minutes.
Best thing about Saturday is a fat finger foods video.
Beautiful 🧡🖤🔥. And the food looks really good too! 🤗
Very nice and you 😋😋😋😋✌✌
Gdzie mieszkasz? W USA?
Dude she’s hot. Dude lol dude
" WOW" that was awesome . That looks way better than store bought I Remember my grandma making Kielbasa a long time ago. Now I want to try make it myself, Thank you!
Dedicated sausage stuffers work better and there easier and quicker !!!😁
Got one you prefer? Been looking at getting one before winter
Loading the casing is my least favorite part. That being said sausage making is so much fun.
Yes incredibly rewarding. Especially when you make something super custom or unique and hand it out to family.
Ours is always asking for more 😂
I like how she holds the meat….
Pig intestines = casings
thats 2 1/2 people
That's what she said
You are a great chef. Thanks for all the amazing videos you make for all of us.
homemade is almost always better than store bought
Христос Воскрес.
МММм Домашняя колбаса) Вкуснятина)
The recipe is not much different from Spanish chorizo or butifarra. Looks very good.
Except in my opinion Chorizo is much better!
why on earth you are adding nitrates (unhealthy and dangerous chemicals) if you make HOMEMADE sausage. The main idea of homemade stuff to have it healthier
Botulism mainly. Low cooking temp in a low oxygen environment is generally the starting point for botulism.
@@FatFingerFoods nitrates doesn’t help from botulism. And botulism develops in not airy environments in preserves or locked vacuum jars 🫙. It might help from bacterias but if you cook it for home you can control it and know how fresh it is. What’s the point of having such a hassle and make sausage at home if you can buy same chemical sausage in a supermarket
Would be funny to see an outtake of every pronunciation of "Kielbasa" in this video. Love the authenticity of your guys videos.
In Alberta where a large Ukrainian population lives, we grew up pronouncing it as koo-baa-saw.
KOVBASA
❤❤❤❤❤❤
Ковбаса = Kovbasa. That's the only right way how to pronounce...
:)
Like the others have mentioned, a better grinder and stuffer would go a long ways. Short of that, make sure your meat is nearly frozen and only plop a few pieces in at a time. You packed it full then forced it into the tube. It puts a lot of load on the mixer and creates extra heat that you don't really want. It really is much easier this way - I have the KitchenAid attachment too. I'm upgrading since it's a terrible sausage stuffer and really only an "OK" grinder.
My favorite cooking channel. Loved seeing the whole family in this one. My dad and his friends would get together once a year and make Enough Italian sausage to feed the neighborhood.
Bet that was some of the best times.
Jenetta, thank you for the video and the recipe. The sausages look absolutly delicious.
Do you have favorite wood to smoke the sausage?
Thank you.
Fry some potatoes in a cast iron skillet with some EVOO then cook the kielbasa in the same pan *chef's kiss* I love shredding some cheese and putting hot sauce on it!
Like the Pickle ones, the size of a Brat. Stuff them in a jar add the Dill Pickle juice leave in refrigerator for a few weeks. Once pickled they keep with out refrigeration.
Great video. Get this,I'm a newfoundlander and I love making homemade kielbasa. Love your tips and tricks for the recipe, keep up your videos and thanks again and god bless
Also the reason you want to have refridgerated meat is because you dont want the fats to melt. So make sure its refridgerated and when you take it out grind it as quick as possible, then throw it back in the fridge.
All the slavic world loves its garlic... greetings from Makedonija :)
I don't usually eat sausage (there was an "incident" 🤢) but I would definitely make an exception for this.
Take that sausage! Dip into some dang sauce it will be dang dang good! Mmmgood lol. I bet it smells delicious. I dig it
I got the sauerkraut, you bring the kielbasa! That is beautiful! I've never seen commercial Kielbasa that looked like that. And natural casing does not bother me, I prefer it. Liked and subscribed!!
Hey, that's cheating! You had three people making the kielbasa. 🤣
LOL! Love the "this ain't workin". True southern girl!
A little tip lubricate the back of the auger to reduce friction it wont get so hot while grinding the meat
You are not a cheap family, you are a thrifty family, and this is admirable
Did that sausage on the pellet grill low at 225 then 200 for two hours, great flavor and tender as butter
Very good job looks very delicious😋👌👌🌹
Awesome! Drooled on my keyboard again ,thats allways a sign of an extra special episode ! lol
O my god, you did an great job, love this
God bless an your family
I had to stop vid to comment. You are hilarious, in a good way
Olie supervising the project Healthy
You should tell hubby to show his face, he is ultimately part of the team
jenetta happy to see you in front of the camera very pretty. great instructions your a star
Servez-les avec des plats typiquement polonais tels que le pierogie, le żurek, le kapusta ou le bigos. La kiełbasa classique est fumée, mais vous devez tout de même la cuire soit en la faisant frire ou en la faisant griller.
Une saucisse traditionnelle polonaise qui offre une véritable explosion de saveurs et qui reste chère au cœur des Polonais. Au Lavandier, nous la fabriquons avec de l'ail frais et de l'origan frais.
What size of "die" did you use to grind that pork?
The smaller one I thinks it’s 3/8?
@@FatFingerFoods thank you
@@mikesautomotivediagnostics8080 you can really as ground down as you want with this one. It’s similar to the hillshire farms kielbasa in texture but just a bit more authentic.