@@simonbor77 There's many different brands and providers in the U.S.; you happened to get a cheap and bad one, apparently. You have a sample size of EXACTLY one, out of many. That's not enough to form a sweeping opinion. The fact that the one sausage you tried wasn't up to your standards doesn't mean that more authentic Polish Kielbasa isn't available there, and no American has ever tasted it before.
Ethan, I made 7lbs of this recipe yesterday. Hands down the best kielbasa I have ever had. Spicing is spot on and absolutely delicious. This will be my go to homemade kielbasa recipe from now on. Thank you so much for sharing!
I'm from Poland and I make kiełbasa by myself. I have to admit that you do it professionally and take care of the details. 👍 Kiełbasa in Poland has a different composition depending on the region. There are many recipes for traditional white kiełbasa, many for smoked kiełbasa, plenty for thick, steamed... Good job. Let Polish kiełbasa go into the world. 😁
Personally, I prefer larger pieces of meat in my kiełbasa, which is why I grind fat or jowl finely, while the meat on larger holes. With thick sausage, I only cut part of the meat into cubes to get really large pieces, or I use a meat shaker that cuts meat into large bites.
@@Protoleviatan I think Poland would make money creating trainning center specificaly for Sausages because they are one of the best in the world. I was in Belgium and I could talk to some of them, they really do good. But, they dont teach other people may be because of the language.
@@pensadorrealista2825 They don't teach how to make sausage, because they often consider it a secret tradition. Each region, and sometimes every family had their recipe protected from others and then they could name it "the only such sausage in the world" - I believe that people should share the recipes so that they do not get lost or be forgotten. The old, traditional way to make kiełbasa was the best 👍
Also I would point that in Poland there is white crystal sugar used for kiełbasa instead of brown one. But as Ethan mentioned in video - if recipe is from/after II WW, then there may not be available as majroram.
Dude... I am Polish from Poland and had no idea how kielbasa is made... This was dope. Now, I realized that I need a smoker. And a meat grinder. And the stuffer. And all that jazz :D Thanks
Shmuel Bergstein Based off your anti semitic pfp I’m going to disregard anything you say. Poland is literally a Slavic country. The majority of people come from Slavic tribe lineage.
@Shmuel Bergstein stop talkin shit, Poland is most ethnic slavic state not germanic. The whole east-germany is more slavic (slavic city names , dna-tests) than germanic
This was my first time making any kind of sausage. I chose your recipe because it looked like the best one I've seen. Your video explained everything so well. Well, I made about 10lbs of this Kielbasa and smoked it my little Masterbuilt smoker. I can't tell you how good this came out, especially for a first time sausage maker. Everyone in the family raved about it. Some even said it was the best kielbasa they have ever had, and this was from some people who have eaten some of the best local kielbasa. One person gave me money for supplies, and ask me to make a batch for them to give out as Christmas presents. Thank you so much for sharing this recipe!
When I was a boy (some 50 years ago), every Christmas season my Uncle would take me up to a Polish section of Camden, New Jersey where he would buy homemade kielbasa. It was absolutely delicious, and no brand name kielbasa that I've tasted since then even comes close.
Yeah, I am eating a packaged kielbasa from a supermarket, and just looking at what is going on here in the video I feel like I am eating a parody of kielbasa.
There’s a place in Philadelphia (Cheff) not sure of spelling that makes old time smoked kielbasa. Stuffs really good. Unfortunately it’s not far from Kensington. Place is in an old building that smells like heaven. You will come out smelling like a kielbasa.
I'm from rural north-eastern Czechia, our culture and Polish culture are similar and even more intertwined here. Kielbasa, or as we call it - klobása is hands down my no. 1 favorite meat product and I can tell you got it just right. Even the marjoram, which I feel is way too underrated and underappreciated outside of Europe. I'm so happy you're putting this food into the spotlight. People deserve some good kielbasa on their plates.
I agree, marjoram rocks. Today's chefs are clueless as to how to make it, which is why you almost never see it used. I even make a marjoram salt for making potato chips. Delicious. We use it for all kinds of things, including meat dumplings. Bologna would not be the same without it. I mean good quality bologna, not the stuff you see in grocery stores, but the kind you only find for sale in the upscale deli markets.
This is just amazing. I'm a Pole from a small rural town. My parents used to chip in with some neighbors to buy a pig an hire a butcher, who would, over the course of few days, do all kinds of stuff out of the whole piggy. The amazing bacon, juicy liver, the dried and/or the smoked kielbasa (which looks AMAZINGLY similar to the one in the video, both inside and outside). Great flavors, hard to find. Its just great that you guys are doing it over the ocean. Do not loose the recipe, I dare you! Keep on the good work and I wish all the best to you and your family!
Absolutely one of the best food videos. Great timing, edits and narratives. No wasted, unnecessary footage. All imaging and angles to the point. Clear audio and quite, concise narrative. No guesswork and well researched. Good cooking/prep 'secrets'.The recipe I use has more garlic. I think a notable high point to character is garlic. Excellent! ...Kielbasa in San Diego is a sad joke. I import the real deal from the Polish section of Philadelphia.
I have 30# of this on the smoker now. My whole family is excited to taste it smoked. Fried up was amazing! Thank you so much for sharing your family recipe!
A note from Polish Kiełbasa maker. We usually separate the meat into 2 or 3 categories so fat or very fatty parts and beef are minced using small 2-3 milimetr holes, full muscle without any fat are minced using 8-12mm holes, the rest will go through 5-6mm holes. Regarding the water if you are new to kiełbasa making it would be usually 1:10 ration i.e. 100 millilitres for each 1 kilogram of meat The key to your favorite kiełbasa is the spice mix, so basically the whole process is exactly the same but you add different spices for example for Ester we add salt, pepper, marjoram and smoke only half of them and the rest is scald in hot water (70C 158F until internal temp is 63C 145F), for Christmas we add salt, pepper, garlic, juniper seeds and nutmeg and smoke all of it :)
All of info is very interesting. Thanks for sharing . I love the different grind sizes and other tips. I also realize I need to explore this part of my heritage more
I am so fortunate to have stumbled across your video! Being Hungarian, I know good sausage and my friend, your family recipe and methods are OLD school, which is the best school! Thank you for taking the time to share your wonderful Polish heritage with us and yes, I liked and subscribed. I think you know what my next sausage making adventure will be next. Many thanks again!
I made these exactly according to your recipe and procedure and it was hands down AWESOME! Every person I have given one to raved like crazy how good it was. Thank you for the great video and the spectacular recipe!
Fun and educational video ! Reminds me of my father smoking various things... He too had a walk in smoke house. I'll never forget cleaning, curing and smoking 40 turkeys at a time! Thanks for sharing your Kielbasa making adventure !!!
I just got back from a mobilization to Poland. Seriously good food. The Polish chowhall served sausages with breakfast just about every day. If you haven't been, Poland is an amazing country to visit.
I’m glad I found this. The guy who made the kielbasa that my wife’s family (and my family) enjoyed for decades passed away last week. There will never be anything like it again but maybe I can get close.
I know how you feel. The meat shop we've been buying our kielbasi from for over 20 years, the father died and they've changed something. It's not right. So it's up to me to get it going here. Now to find a video how to make a small smoke house.
I just tasted the kielbasa burger based on this recipe. It's really good. I used a bit less black pepper than called for. It still has some significant heat. I couldn't pass up your Grandpa's framed recipe. We have a framed lefse (Norwegian) recipe from my grandma. It's great to preserve those family and cultural traditions. Got the Polish from the other side of the family. I'm making Easter sausage. Thanks for the video!
I'm Pole recently living in UK and I've been watching your videos from quite some time. Due to your surname I kinda expected you to have Polish roots but now I finally know that for sure :-) I'm always proud of our kiełbasa and I simply never met a one single person who wouldn't like them. Excellent video!
I'm polish, my nostalgia bone was itchy. We would always have a dinner of homemade peirogis and kielbasa on Easter Sunday and Christmas day. I'm happy to see someone else taking an interest in Polish cuisine and is able to share it with lots of people. Great job!!!
Just finished a batch of this recipe, and it came out excellent! I wouldn't change a thing, the seasoning is perfection! Great Recipe.Thanks to you, your dad and generations of your family.
Mmmm that looks soooo good... my wife’s family is polish so we eat a lot of kielbasa. Some grocery stores sell “polish kielbasa sausage” which always makes me laugh. Polish sausage sausage
Oh so it's like Chai tea to me as a Persian. Because Chai means tea in Persian/Farsi. Or Naan bread, naan means bread in farsi. Also Paneer cheese, paneer means cheese.
I spent 6 months on a polish fishing boat off the coast of Washington and Oregon. The boat fished constantly so there were 6 meals a day. Kielbasa, boiled potatoes, and pickles were served during all of them. I love that stuff!
Great video showing the start to finish production. (Loving your dad's chamber vacuum sealer). Your inclusion of the seasoning recipe by weight percentages is rare on RUclips but is very much appreciated (by me anyway). Thanks Ethan.
Hey man I found your channel recently and I've been binging the hell out of it. This video in particular rocks! The shots are beautiful, the info is excellent, and in general it's super well done. When your channel blows up this one's definitely going to be a fan favorite!
I'm from the UK but lived in Poland for 2 years. One of my favourite memories was making Kiełbasa with a mate in his back garden, and getting totally shitfaced on Vodka... Good memories. Also love how the first part of your surname means Bread in Polish :)
I'm not a stranger to vodka and I ate a bunch of kielbasa, yet I sincerely envy you. To be born outside of Poland, yet experience it and get nostalgic about it... must feel really nice.
Thank you! One of the ways we can spread the info for our family recipes is just like this, and keep them alive. I have been making sausage for a long time but picked up some tips from your video.
I have made a lot of sausage, Salmon sausage, hot links, and everyone's favorite Chicken pesto sausage with artichoke hearts. I think I'm gonna try this one. I do it all with a KItchen Aide meat grinder attachment and sausage stuffer kit. It's a bit of work, but oh so good!
Ive only watched your italian beef video and this so far, gotta say, I really appreciate how thorough you are and how well you explain each step of the process. My venison italian beef turned out amazing thanks to your vid and the venison sausage this video will help me out will be just as good I am sure.
Nice video Ethan! I am a chef by trade, live in Texas and do this a lot at work. It helps to have a giant smoker. I can usually fit up to 32 briskets and up to 50 lbs of kielbasa at the same time. Great finished product 👍
Listen! These sausage were amazing!! I followed your exact recipe, and smoked on a pit barrel!! Thank you soo much for sharing your family recipe!!! It's a keeper for my family now!!
I'm half-Hungarian and sausage is called "Kolbasz" in Hungarian. Very similar sounding. The Hungarian smoked sausage typically has paprika in it but apart from that it's not too different. I've made my own (I use a Bradley smoker so nothing like your fantastic smokehouse) but I'm definitely going to try your recipe as we love Polish sausage too. Thanks for sharing!
Hey, my Hungarian brother. Kolbasz and kiełbasa are similar, because Poland and Hungary were always together. There is a saying, that everyone in Poland and Hungary learns as a small child and it goes: Polak Węgier dwa bratanki, I do szabli i do szklanki Lengyel, magyar - két jó barát, Együtt harcol, s issza borát Much love from Poland.
Got a Hungarian friend that gave me a recipe years ago that's likely close to yours but it's for a cold smoked, cured sausage. The stuff is to die for! Need to get my butt in gear and make another run. Been a while.
Great you preserved that Polish tradition of making kiełbasa. I'm sure you know this but those fried kiełbasa slices you shown blends in with fried eggs perfectly! Cheers from Poland! :)
@@KAESowicz -ski in polish surnames like Kowalski Kruszewski, Sadowski means either a place of origin( Kruszewski from Kruszewo) or type of job(Kowalski from kowal(blacksmith)) So one of his ancestors are from place called Chlebowo or something or he was a bread maker.
I'm italian myself, and I'm desperately struggling to keep the old ways alive and well in my 15yr old daughter (although sometimes it's like shoveling back the incomig tide). I can't express the gratitude I feel when I see recipes that were once kept under lock and key (beknownst only to certain family members and those involved in the production) are graciously SHARED with the rest of the world. At one time, people were afraid their family recipes would get out because of rivalry, now sadly people are afraid their family recipes and food traditions may NEVER see the light of day because our old world traditions are becoming homogenized and dying off in favor of the convenience and "modernism" of commercialized mass production. Once again, thank you Ethan for making sure YOUR family's contributions were immortalized for the rest of us. I'll be trying this next weekend! Side note: @2:25, upon doing the math for 25lbs, I see your dad DOUBLED the garlic powder from what would've been a quarter of 1.5oz (or .375 oz per 25lbs) to 3/4 oz or .75 oz per 25lbs) I'm assuming that was deliberate for a more pronounced garlic flavor?
Looks awesome. I have never had this kind of kelbasa before. I was raised in Poland. I have used to visit US frequently when a kid or teenager. So, I remember, when visiting US, waiking at 4:00 am and driving to my uncle's shop for making kielbasa. It was the best just after making. It was still warm and superb. I live in Poland. And this taste of fresh kielbasa hounts me almost every day. I make reheated kielbasa to my kid's. They love it. But one day (after pandemiom) we will set to visit my uncle and the feeel the same I have. Because, each cuisine have specialities. For us polish, for sure it is kielbase. It is truly awesome ... and pierogi :)
Thanks for sharing another great family recipe. My husband is loving having foods he grew-up with again. My mother-in-law was not a great cook and was not given the old family recipes.
@@theangrycheeto LOL'ed on this one. Actually, we have the super fast infrastructure but sometimes you don't get fast connections to houses on the farms as the final cable length can be poor quality.
Actually I didn’t think about it a lot before but now after watching this video I started to think about all the great food and traditional dishes that we have in Poland and I’m proud and happy because of that, truly!
My great grandpa and my dzia dzia (grandpa) immigrated from Poland after WWII! We make a full Polish meal for Christmas every year- my dad makes Golobkas and Borscht, my cousin makes Sauerkraut, and my uncles make Pierogis and tons and tons of smoked Kielbasa!!! So cool to see this Ethan!!!
It's "gołąbki" and "barszcz". Sauerkraut is in german - in Polish it's "kapusta kiszona". Great traditional Polish meals. I love smoked kiełbasa like "kiełbasa myśliwska(hunting sausage)". I like also hungarian kielbasa with pepper.
I grew up in a Polish neighborhood in fact out of the 10 guys that I hung around with I was the only one that wasn't polish. ( ☘ ) I cannot speak Polish but I understand quite a bit and I know hundreds and hundreds of polish words and phrases . I absolutely love kielbasa but I am very fussy with the flavor of it from different places . Every place makes it different and there was no such thing as a good commercial polish sausage . Things like Hillshire Farms are total garbage . I think it's brilliant that you broke down the recipe into percents. That makes it so much easier to control. Thank you for your video and it looks delicious. I would love to rip a piece of that off and chew on it right now .
MegaAdeny pamiętaj że dla kogoś co dorastał gadającymi po angielsku będzie miał większy problem z uczeniem się języków zwłaszcza taki jak polski może chodzi mu o to ze nie może wymawiać je poprawienie czy cos
I had it at a wedding and never have had homemade Kielbasa again. It was wonderful I had some to take home and ate it cold the next day. I can't tell you how good the flavor is. Love the video slobber all the way through it.
Thank you so much. The sausage looks great. I am not going to go through the steps, but now have a better appreciation of the work involved. You may want to consider doing this as a business. A lot of people would love to have such a wonderful product available.
I found your video with this recipe a couple years back. I make sausage for fun, not a professional but i often get requests to buy the sausage, its so good.
I am a noob making sausages. I have made a few batches of CURED sausages using the Umai dry system. Two comments: the sausage looks great and I really appreciate the ingredients listed as a percentage. Rock on Ethan! I am now a subscriber!
Well that's a saying from when commercial meat product prep was a byword for "shoddy and unhygenic". Upton Sinclair's "The Jungle" is a graphic story of sausage making in those days!
Im polish When my Grandfather came to the US after ww2 he opened up a Butcher shop in Nj and made many polish sausages ,...Fantastic Video Love how you framed his Recipe And saved a New family tradition
I've made *my* grandfather's recipe often, but his wasn't a smoked version. He *ALWAYS* put sweet marjoram in it, though (he called it "marioka"). Yep, kielbasa without marioka is just ground pork! Great video, Gin coo ya!
thank you for making this video my uncle from MI made Kielbasa and smoked it himself. this is by far the the most accurate vid of the procedure vs/ the one he made years ago. thank you
I didn't search for this but watched it anyway and your sausage looked really tasty. I've been going to Poland every year for the last 15 years sometimes even twice in a year, it's easily my favourite country in Europe and I would recommend you get yourself there to visit your long lost relatives, the welcome you would receive would be amazing, such friendly people.
Ethan - thank you for this wonderful recipe/video. I'm from Zimbabwe and now been in the UK for nearly 20 years. Back home we used to get Russian sausages which I recall being a much smoother grain and softer finish. I have a home based meat business making South African dried foods, biltong (like jerky - but better), traditional South African Boerewors sausage (beef, pork, lamb and spices) and dried beef sausage. Customers keep asking for the Russians so I decided to do a lot of searching and watching videos of how to make these Smoked Kielbasa. Your video and recipe I thought was about the best out there and today I followed it and made my first of many batches!!! Absolutely stunning outcome. I BBQ smoke meats now for private use using two Weber Smokey Mountains and three weber kettles for smaller jobs. I make my own bacon as well. Then I cure and smoke gammon hams, ham-hocks and Kassler rib racks for selling. Still very small into the commercial smoked meat sales tho. Your video was really fun to follow and I hope the Kielbasa is a hit here and can start selling a lot.
Take this thumbs up for the natural hog casing. Growing up Amish, natural hog casing was what we always used to make canned pork sausage. Can't count how many times I've had to help Grandma, Mom and my aunts scrape/clean the casing right after it was removed from the hog we butchered.
I have made this recipe twice and everyone is crazy about this kielbasa. My family is Czech and as you said every Easter and Christmas we had Kielbasa with the ham. I recently bought some kielbasa at Biedronka (polish store) and my husband said mine was even better! Yay! Thanks for the recipe.
Hungarian wine was sent to Poland to Kraków and local area to store and let the wine age in the sellers (piwnica ) because it was colder in Poland and this helped to make great wine in the middle ages and early Reinescanse. We and the Majars go a long way back.
Thanks for the video :) I'm an Aussie in Pennsylvania & Hillshire Farms is the go to Kielbasa around here :( I tasted it then made my own, the simple way lol. 1 pound fatty pork 1 & 1/2 tsp salt 1 tsp dried parsley 1/4 tsp sugar 1/4 tsp black pepper 1/4 tsp garlic powder 1/4 tsp onion powder 2 tsp whole grain mustard 1 tablespoon corn starch Easy make & cook ?... Form into patties & yes, you can use your cheap gas grill to smoke them :) Take just one of the v shape or curved heat spreader that sits over the burner, turn it upside down, use a little crumple foil to hold it in place if you need to, soak some wood smoking chips in water (CHIPS are best) lay them in your trough over the burner, put that one burner on high until you see smoke then put to lowest setting & smoke away until done. If you have a big 5 burner grill then you may need 2 burners but the outer 2. Kielbasa rocks !
I live outside of Chicago and worked as a tool maker, in that business you have a lot of different nationalities from the old country. I had one friend name Stan when he first came here from your country he works for Wilson meats in Chicago. Around the holidays like you mentioned he and his brother-in-law would work in his basement and make sausage. Brag all his equipment was stainless steel a lot of it they made. When they would check out the shoulders they would always get the best meat never grizzle or broken bones in their sausage. He didn’t sell sausage for money but he would sell me at cost a couple links and it was the best. I kept one sausage above the sink slice off a couple pieces every day it is such a good sausage it wouldn’t go bad it would dry out kind a like a pepperoni. Chicago has so many different good ethnic foods too bad the rest of the town is going down with the murder rate in the people running this town for 50+ years
True the whole different ethnic groups made America great but now B L M and white leftis are more importend and make it down. Sorry for my english, I'm see what happening in USA now and I'm shocked.
My wife is active with a folkdance club here in Salt Lake City that does Eastern European dances and music. For some years they held an annual Slavic festival called "Utahslavia". Music, dance, merchandise and of course food and beverage all played a part in the party. Politics were left at the door. There was this one family, wish I could remember the name. They had a food booth that sold pierogis and kielbasa. The grandmothers, all from the old country, sat in their lawn chair thrones at the back supervising and chatting away animatedly over the course of the evening. The grandchildren took care of handling the sales and dealing with the public. And the middle generation did all the actual food prep. One of them was David. He liked beer. I liked sausage. Not being a dancer or a musician like my wife, my duties involved managing the adult beverage booths. David and I got to know each other a bit over the years. He never lacked for beer, and I got my fill of probably the best, most incredible kielbasa and pierogis this side of the Atlantic.
I have a South African foods business in the UK making Biltong (like Jerky) and dried beef sausage plus smoke gammon hams. I have now branched into making these Kielbasa and they are very similar to the "Russian sausages" we got back in South Africa and Zimbabwe. I have diligently copied your recipe and use two Weber Smokey Mountains to do the smoking with. They are absolutely brilliant. Thank you for this informative video. i surfed for a few weeks watching all the videos I could and yours looks the most authentic and easy to follow. Thank you.
My mixed Slavic ancestry, does include Polish and Ukrainian in it. I have had pan fried kielbasa growing up. It was so good. The pierogies, the borscht, the homemade pickles, the homemade sauerkraut and the homemade headcheese I had were very tasty too. Your kielbasa looks great. Cheers!
At northlands park (thoroughbred race track) in Edmonton Alberta Canada , they had these on a slow turning hotdog cooker , I would grab one almost every day when I worked there in the summers. Delicious . Such good memories
I am jealous ! I used to live in a Polish town . Now I live where they don't know what Kielbsa means. They want ribs and smoked pulled pork. I am getting my Cure 1 and pork shoulder and stuff my own . TY. Great video.
This has to be the best video on making kielbasa’s that I’ve seen. I have been wanting to make some for a long time and your video breaks it down so you don’t feel so overwhelmed. Thank you for sharing. And you have a new subscriber in me.
Hi Ethan, I live on the beautiful tropical Island of Phuket in Thailand. I'm a retired Aussie who has lived here for the past 10 years. A couple of my mates asked if I could make Cheese Kranskys which is what we call a Kielbasa in OZ. I have made your exact recipe twice now, the first batch was only 3kg of Pork the second batch was 7kg the maximum my Sausage Stuffer will handle. I gave them 6 hours of Hot Smoke at 75C using Coconut Shells as my Wood Chips till an internal temperature of 65C. The first batch went so quickly between Myself, my Wife and Friends that I had to make more 10 days later. I added 6mm x 6mm cubes of frozen Processed Cheddar Cheese (the soapy type of Cheese similar to the Kraft brand Processed Cheddar). The recipe is so dam good I even eat it cold as it is. I'm going to make some more very soon without the Cheese but much longer Links say 35 cm to 40 cm long and doubled over. I will add a little more fine ground Black Pepper, (I use Kampot Black Peppercorns the best in the World and what a taste and Aroma it has) a hint more fresh Garlic and .25% of Cure#2 to give it time to slowly cure while I dry them in my curing chamber for up to 6 weeks to make Kabana. Your recipe is so close to the Kabana I love which is a Smoked Sausage Snack Stick we love to eat in Australia. Keep up the great videos and thanks Mate for sharing your Grandfathers Family's Recipe, the tradition will never die!!!!
you guys are a super star. you have no idea on how long i have been looking for a PERFECT kielbasa. I made it last week and my family cant wait for me to make some more. Then only change i made is smoking. I started at 100*F for one hour and then increase by 20*F every hour after until i reached 155*F internal temp of kielbasa. Godbless you guys.😋
OK so I did 10lbs, the only thing differently was to add 1/2cup of powdered milk. Did everything on corse grind, mixed and let sit overnight in refer. Did a fine grind, stuff and smoke. Hot water bath then ice water bath. 40 years in the business... this is the best!
I used your recipe and it was awesome. I usually make a slovac type sausage and have used your smoking tips. Thanks for your video. You definitely have it mastered. 😊
Great video and the reason I became hooked on your channel. I noticed you have a few more Polish recipes on here. Keep 'em coming. You need a whole playlist!
2nd time making this. Great recipe. I skip the sugar because we try not to eat sugar, but we don't miss it. It's a really good flavor. Thanks to your grandpa and you!
It's kinda weird but as a Polish chef, I gotta admit your video is one of the best I've seen so far about making kiełbasa.
Try to compare his kielbasa with those in our shops.
I tried this thing, that Americans call "polish kielbasa", couple years ago and it was one of the worst things I had in my mouth ever..
Szymon Boratynski WRONG
@@simonbor77 There's many different brands and providers in the U.S.; you happened to get a cheap and bad one, apparently. You have a sample size of EXACTLY one, out of many. That's not enough to form a sweeping opinion. The fact that the one sausage you tried wasn't up to your standards doesn't mean that more authentic Polish Kielbasa isn't available there, and no American has ever tasted it before.
@@capnheehee8103 I agree with your point. People in other countries don't understand the diversity of the free market.
Ethan, I made 7lbs of this recipe yesterday. Hands down the best kielbasa I have ever had. Spicing is spot on and absolutely delicious. This will be my go to homemade kielbasa recipe from now on. Thank you so much for sharing!
You dismiss words . Kiełbasa means Sausage But you must find Recipe for Kiełbasa "SWOJSKA" or WIEJSKA this means from country or homemade sausage.
What kind of pickling spice did you use?
I'm from Poland and I make kiełbasa by myself. I have to admit that you do it professionally and take care of the details. 👍
Kiełbasa in Poland has a different composition depending on the region. There are many recipes for traditional white kiełbasa, many for smoked kiełbasa, plenty for thick, steamed...
Good job. Let Polish kiełbasa go into the world. 😁
Personally, I prefer larger pieces of meat in my kiełbasa, which is why I grind fat or jowl finely, while the meat on larger holes.
With thick sausage, I only cut part of the meat into cubes to get really large pieces, or I use a meat shaker that cuts meat into large bites.
Krakow my favorite.
@@Protoleviatan I think Poland would make money creating trainning center specificaly for Sausages because they are one of the best in the world. I was in Belgium and I could talk to some of them, they really do good. But, they dont teach other people may be because of the language.
@@pensadorrealista2825 They don't teach how to make sausage, because they often consider it a secret tradition. Each region, and sometimes every family had their recipe protected from others and then they could name it "the only such sausage in the world" - I believe that people should share the recipes so that they do not get lost or be forgotten.
The old, traditional way to make kiełbasa was the best 👍
Also I would point that in Poland there is white crystal sugar used for kiełbasa instead of brown one. But as Ethan mentioned in video - if recipe is from/after II WW, then there may not be available as majroram.
Dude... I am Polish from Poland and had no idea how kielbasa is made... This was dope. Now, I realized that I need a smoker. And a meat grinder. And the stuffer. And all that jazz :D Thanks
This brings back memories of when I would help my grandad with making kiełbasa ..haven't been to Poland in over 10 years brings back good memories
its beautiful to see you have kept your grandfather's Polish kiełbasa legacy alive
I'm Polish and I love seeing these Slavic recipes you make. Reminds me of holidays with my family. Thank you and keep up the good work.
Shmuel Bergstein Based off your anti semitic pfp I’m going to disregard anything you say. Poland is literally a Slavic country. The majority of people come from Slavic tribe lineage.
@Shmuel Bergstein stop talkin shit, Poland is most ethnic slavic state not germanic. The whole east-germany is more slavic (slavic city names , dna-tests) than germanic
Shmuel Bergstein tf is with your profile pic?
This was my first time making any kind of sausage. I chose your recipe because it looked like the best one I've seen. Your video explained everything so well. Well, I made about 10lbs of this Kielbasa and smoked it my little Masterbuilt smoker. I can't tell you how good this came out, especially for a first time sausage maker. Everyone in the family raved about it. Some even said it was the best kielbasa they have ever had, and this was from some people who have eaten some of the best local kielbasa. One person gave me money for supplies, and ask me to make a batch for them to give out as Christmas presents. Thank you so much for sharing this recipe!
When I was a boy (some 50 years ago), every Christmas season my Uncle would take me up to a Polish section of Camden, New Jersey where he would buy homemade kielbasa. It was absolutely delicious, and no brand name kielbasa that I've tasted since then even comes close.
in poland is eat not only every Christmas,but every day :)
My Grandfather had a polish Butcher shop in Lodi Nj and used to make many variations of Kielbasa & Kabanosy
We did same, but during Easter and in Queens.
Yeah, I am eating a packaged kielbasa from a supermarket, and just looking at what is going on here in the video I feel like I am eating a parody of kielbasa.
There’s a place in Philadelphia (Cheff) not sure of spelling that makes old time smoked kielbasa. Stuffs really good. Unfortunately it’s not far from Kensington. Place is in an old building that smells like heaven. You will come out smelling like a kielbasa.
I'm from rural north-eastern Czechia, our culture and Polish culture are similar and even more intertwined here. Kielbasa, or as we call it - klobása is hands down my no. 1 favorite meat product and I can tell you got it just right. Even the marjoram, which I feel is way too underrated and underappreciated outside of Europe. I'm so happy you're putting this food into the spotlight. People deserve some good kielbasa on their plates.
I agree, marjoram rocks. Today's chefs are clueless as to how to make it, which is why you almost never see it used. I even make a marjoram salt for making potato chips. Delicious. We use it for all kinds of things, including meat dumplings. Bologna would not be the same without it. I mean good quality bologna, not the stuff you see in grocery stores, but the kind you only find for sale in the upscale deli markets.
This is just amazing. I'm a Pole from a small rural town. My parents used to chip in with some neighbors to buy a pig an hire a butcher, who would, over the course of few days, do all kinds of stuff out of the whole piggy. The amazing bacon, juicy liver, the dried and/or the smoked kielbasa (which looks AMAZINGLY similar to the one in the video, both inside and outside). Great flavors, hard to find. Its just great that you guys are doing it over the ocean. Do not loose the recipe, I dare you! Keep on the good work and I wish all the best to you and your family!
Absolutely one of the best food videos. Great timing, edits and narratives. No wasted, unnecessary footage. All imaging and angles to the point. Clear audio and quite, concise narrative. No guesswork and well researched. Good cooking/prep 'secrets'.The recipe I use has more garlic. I think a notable high point to character is garlic. Excellent! ...Kielbasa in San Diego is a sad joke. I import the real deal from the Polish section of Philadelphia.
I have 30# of this on the smoker now. My whole family is excited to taste it smoked. Fried up was amazing! Thank you so much for sharing your family recipe!
Great video! Dr. Smokehouse (Jim Chlebowski) is the man, such a great advocate for old school traditional butchery and charcuterie.
A note from Polish Kiełbasa maker. We usually separate the meat into 2 or 3 categories so fat or very fatty parts and beef are minced using small 2-3 milimetr holes, full muscle without any fat are minced using 8-12mm holes, the rest will go through 5-6mm holes.
Regarding the water if you are new to kiełbasa making it would be usually 1:10 ration i.e. 100 millilitres for each 1 kilogram of meat
The key to your favorite kiełbasa is the spice mix, so basically the whole process is exactly the same but you add different spices for example for Ester we add salt, pepper, marjoram and smoke only half of them and the rest is scald in hot water (70C 158F until internal temp is 63C 145F), for Christmas we add salt, pepper, garlic, juniper seeds and nutmeg and smoke all of it :)
All of info is very interesting. Thanks for sharing . I love the different grind sizes and other tips. I also realize I need to explore this part of my heritage more
Ale narobili mi smaka :-)
Greets from Poland o/
beef? to jest wołowina, chyba chciałeś napisać Pork
@@bobby6308 Nie, chciałem napisać beef, często dodaję wołowinę do kiełbasy wieprzowej, przy czym zawsze ją mielę na najmniejszych oczkach.
@@broderwow o wow, bardzo chciał bym spróbować taką kiełbase! gratoluje za orginalny pomysł
I am so fortunate to have stumbled across your video! Being Hungarian, I know good sausage and my friend, your family recipe and methods are OLD school, which is the best school! Thank you for taking the time to share your wonderful Polish heritage with us and yes, I liked and subscribed. I think you know what my next sausage making adventure will be next. Many thanks again!
Fellow polish here, it's nice to see you embracing your family roots i'm looking forward to see more of your videos like this!
espacially the living legend kielbasa
I made these exactly according to your recipe and procedure and it was hands down AWESOME! Every person I have given one to raved like crazy how good it was. Thank you for the great video and the spectacular recipe!
Fun and educational video ! Reminds me of my father smoking various things... He too had a walk in smoke house. I'll never forget cleaning, curing and smoking 40 turkeys at a time! Thanks for sharing your Kielbasa making adventure !!!
I just got back from a mobilization to Poland. Seriously good food. The Polish chowhall served sausages with breakfast just about every day. If you haven't been, Poland is an amazing country to visit.
Thank for your help brother! Greeting from Poland!! I’m sure you had some vodka too hyhhyy
@@qlimaxseeunextyear Żubrówka and Warka Stout were my drink of choice.
I’m glad I found this. The guy who made the kielbasa that my wife’s family (and my family) enjoyed for decades passed away last week. There will never be anything like it again but maybe I can get close.
I know how you feel. The meat shop we've been buying our kielbasi from for over 20 years, the father died and they've changed something. It's not right. So it's up to me to get it going here. Now to find a video how to make a small smoke house.
I'm Polish and 45 and never heard that kiełbasa is enjoyed at any specific times. We eat it all year round. Thanks for the video.❤
I just tasted the kielbasa burger based on this recipe. It's really good. I used a bit less black pepper than called for. It still has some significant heat. I couldn't pass up your Grandpa's framed recipe. We have a framed lefse (Norwegian) recipe from my grandma. It's great to preserve those family and cultural traditions. Got the Polish from the other side of the family. I'm making Easter sausage. Thanks for the video!
I'm Pole recently living in UK and I've been watching your videos from quite some time. Due to your surname I kinda expected you to have Polish roots but now I finally know that for sure :-) I'm always proud of our kiełbasa and I simply never met a one single person who wouldn't like them. Excellent video!
I'm polish, my nostalgia bone was itchy. We would always have a dinner of homemade peirogis and kielbasa on Easter Sunday and Christmas day. I'm happy to see someone else taking an interest in Polish cuisine and is able to share it with lots of people. Great job!!!
Just finished a batch of this recipe, and it came out excellent! I wouldn't change a thing, the seasoning is perfection! Great Recipe.Thanks to you, your dad and generations of your family.
Mmmm that looks soooo good... my wife’s family is polish so we eat a lot of kielbasa. Some grocery stores sell “polish kielbasa sausage” which always makes me laugh. Polish sausage sausage
Polska kiełbasa kiełbasa
Oh so it's like Chai tea to me as a Persian. Because Chai means tea in Persian/Farsi. Or Naan bread, naan means bread in farsi. Also Paneer cheese, paneer means cheese.
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It might be his wife’s account. Don’t assume things off the bat.
@@benamini5701 we use the same word for a tea in Ukraine (chai) while poles use "herbata"
I spent 6 months on a polish fishing boat off the coast of Washington and Oregon. The boat fished constantly so there were 6 meals a day. Kielbasa, boiled potatoes, and pickles were served during all of them. I love that stuff!
Great video showing the start to finish production. (Loving your dad's chamber vacuum sealer).
Your inclusion of the seasoning recipe by weight percentages is rare on RUclips but is very much appreciated (by me anyway). Thanks Ethan.
Hey man I found your channel recently and I've been binging the hell out of it. This video in particular rocks! The shots are beautiful, the info is excellent, and in general it's super well done. When your channel blows up this one's definitely going to be a fan favorite!
GREAT video! One of the best Kielbasa videos on YT! thank you so much for making it and publishing it for all of us to see!
I'm from the UK but lived in Poland for 2 years. One of my favourite memories was making Kiełbasa with a mate in his back garden, and getting totally shitfaced on Vodka... Good memories.
Also love how the first part of your surname means Bread in Polish :)
Ha ha ,
I am surprised You remember anything, after vodka in Poland
:)
I'm not a stranger to vodka and I ate a bunch of kielbasa, yet I sincerely envy you. To be born outside of Poland, yet experience it and get nostalgic about it... must feel really nice.
Thank you! One of the ways we can spread the info for our family recipes is just like this, and keep them alive. I have been making sausage for a long time but picked up some tips from your video.
I have made a lot of sausage, Salmon sausage, hot links, and everyone's favorite Chicken pesto sausage with artichoke hearts. I think I'm gonna try this one. I do it all with a KItchen Aide meat grinder attachment and sausage stuffer kit. It's a bit of work, but oh so good!
I might try this, we have a Kitchen Aide too. How do you smoke yours?
Salmon sausage sounds delicious. Do you smoke it?
Ive only watched your italian beef video and this so far, gotta say, I really appreciate how thorough you are and how well you explain each step of the process. My venison italian beef turned out amazing thanks to your vid and the venison sausage this video will help me out will be just as good I am sure.
My mom made a Slovak version of this and my brother still does. I miss having it for Easter Sunday breakfast.
Thank you for sharing your parents' recipe, that shows how good people you are, surely I will try to make it, congratulations again.
Nice video Ethan! I am a chef by trade, live in Texas and do this a lot at work. It helps to have a giant smoker. I can usually fit up to 32 briskets and up to 50 lbs of kielbasa at the same time. Great finished product 👍
Listen! These sausage were amazing!! I followed your exact recipe, and smoked on a pit barrel!! Thank you soo much for sharing your family recipe!!! It's a keeper for my family now!!
I'm half-Hungarian and sausage is called "Kolbasz" in Hungarian. Very similar sounding. The Hungarian smoked sausage typically has paprika in it but apart from that it's not too different. I've made my own (I use a Bradley smoker so nothing like your fantastic smokehouse) but I'm definitely going to try your recipe as we love Polish sausage too. Thanks for sharing!
I'm not sure, almost everything is better with some paprika, especially smoked paprika.
Paprika can't hurt kiełbasa.
Hey, my Hungarian brother. Kolbasz and kiełbasa are similar, because Poland and Hungary were always together.
There is a saying, that everyone in Poland and Hungary learns as a small child and it goes:
Polak Węgier dwa bratanki,
I do szabli i do szklanki
Lengyel, magyar - két jó barát,
Együtt harcol, s issza borát
Much love from Poland.
Got a Hungarian friend that gave me a recipe years ago that's likely close to yours but it's for a cold smoked, cured sausage. The stuff is to die for! Need to get my butt in gear and make another run. Been a while.
sweet paprika or spicy|?
@@MrCr00wn I prefer sweet and use mix of black pepper and Cayenne to add spiciness.
Great you preserved that Polish tradition of making kiełbasa. I'm sure you know this but those fried kiełbasa slices you shown blends in with fried eggs perfectly! Cheers from Poland! :)
Fun Fact: Ethan's surname literally translates to Breadski
Breadish, bready?
@@KAESowicz yeah or something like that
@@KAESowicz -ski in polish surnames like Kowalski Kruszewski, Sadowski means either a place of origin( Kruszewski from Kruszewo) or type of job(Kowalski from kowal(blacksmith)) So one of his ancestors are from place called Chlebowo or something or he was a bread maker.
Yup. That's exactly how it is.
You can even find it on Wikipedia.
@@grucha3371 I noticed the surname, and thought it had something to do with bread. Twoje Zdrowie!
I'm italian myself, and I'm desperately struggling to keep the old ways alive and well in my 15yr old daughter (although sometimes it's like shoveling back the incomig tide). I can't express the gratitude I feel when I see recipes that were once kept under lock and key (beknownst only to certain family members and those involved in the production) are graciously SHARED with the rest of the world. At one time, people were afraid their family recipes would get out because of rivalry, now sadly people are afraid their family recipes and food traditions may NEVER see the light of day because our old world traditions are becoming homogenized and dying off in favor of the convenience and "modernism" of commercialized mass production. Once again, thank you Ethan for making sure YOUR family's contributions were immortalized for the rest of us. I'll be trying this next weekend! Side note: @2:25, upon doing the math for 25lbs, I see your dad DOUBLED the garlic powder from what would've been a quarter of 1.5oz (or .375 oz per 25lbs) to 3/4 oz or .75 oz per 25lbs) I'm assuming that was deliberate for a more pronounced garlic flavor?
Great video! Love that you framed your dziadek's recipe!
You can't eat a test patty, unless you want cancer. Do some research. The cure needs to convert before consuming. You made a grievous error
Looks awesome. I have never had this kind of kelbasa before. I was raised in Poland. I have used to visit US frequently when a kid or teenager. So, I remember, when visiting US, waiking at 4:00 am and driving to my uncle's shop for making kielbasa. It was the best just after making. It was still warm and superb. I live in Poland. And this taste of fresh kielbasa hounts me almost every day. I make reheated kielbasa to my kid's. They love it. But one day (after pandemiom) we will set to visit my uncle and the feeel the same I have. Because, each cuisine have specialities. For us polish, for sure it is kielbase. It is truly awesome ... and pierogi :)
dad hitting him with the "I thought you paid a visit to help me" face
*I need content, dad*
Mr. Ethan, your ancestors hit it out of the park with this recipe. So many flavors going on. Thanks so much for sharing.
Thanks so much for giving the percentages of the spices.
Makes it so much easier to scale it to whatever batch size.
Thanks for sharing another great family recipe. My husband is loving having foods he grew-up with again. My mother-in-law was not a great cook and was not given the old family recipes.
Hey I’m actually polish and we do this a lot on the farm in Poland 🇵🇱
Sure you are, you also watch yt a lot on the farm?
Would you welcome me in your Farm to do some practice? I would appreciate!.
@@ezgertz because in the year 2020, they don't have internet access in rural poland?
@@theangrycheeto LOL'ed on this one. Actually, we have the super fast infrastructure but sometimes you don't get fast connections to houses on the farms as the final cable length can be poor quality.
Actually I didn’t think about it a lot before but now after watching this video I started to think about all the great food and traditional dishes that we have in Poland and I’m proud and happy because of that, truly!
As someone from the Baltic's I can 100% tell you that kielbasa is a delicious sausage that reminds me of my childhood.
My great grandpa and my dzia dzia (grandpa) immigrated from Poland after WWII! We make a full Polish meal for Christmas every year- my dad makes Golobkas and Borscht, my cousin makes Sauerkraut, and my uncles make Pierogis and tons and tons of smoked Kielbasa!!! So cool to see this Ethan!!!
It's "gołąbki" and "barszcz". Sauerkraut is in german - in Polish it's "kapusta kiszona". Great traditional Polish meals. I love smoked kiełbasa like "kiełbasa myśliwska(hunting sausage)". I like also hungarian kielbasa with pepper.
@@arminiuszmazowszanin2670 Ok awesome, thank you Arminiusz - I'm going to write that down for reference.
I grew up in a Polish neighborhood in fact out of the 10 guys that I hung around with I was the only one that wasn't polish. ( ☘ ) I cannot speak Polish but I understand quite a bit and I know hundreds and hundreds of polish words and phrases . I absolutely love kielbasa but I am very fussy with the flavor of it from different places . Every place makes it different and there was no such thing as a good commercial polish sausage . Things like Hillshire Farms are total garbage .
I think it's brilliant that you broke down the recipe into percents. That makes it so much easier to control. Thank you for your video and it looks delicious. I would love to rip a piece of that off and chew on it right now .
Jak można znając setki wyrazów chociaż trochę nie mowić w tym języku?
MegaAdeny pamiętaj że dla kogoś co dorastał gadającymi po angielsku będzie miał większy problem z uczeniem się języków zwłaszcza taki jak polski może chodzi mu o to ze nie może wymawiać je poprawienie czy cos
Made these today and everyone agreed they were fantastic. Excellent recipe; would recommend. Thanks man.
Awesome video... that smokehouse is amazing!
It is a pretty epic smokehouse!
I had it at a wedding and never have had homemade Kielbasa again. It was wonderful I had some to take home and ate it cold the next day. I can't tell you how good the flavor is. Love the video slobber all the way through it.
That was one of the most beautiful things I've ever seen!
Thank you so much. The sausage looks great. I am not going to go through the steps, but now have a better appreciation of the work involved. You may want to consider doing this as a business. A lot of people would love to have such a wonderful product available.
Cudownie! Pozdrawiamy!
Kak se Krabi salami
I found your video with this recipe a couple years back. I make sausage for fun, not a professional but i often get requests to buy the sausage, its so good.
i've always used marjoram to make kielbasa. it doesn't taste the same without it.
Yes there are as many versions as there are families that make it to be sure!
Same as for Beans. Got to have majeranek!
I am a noob making sausages. I have made a few batches of CURED sausages using the Umai dry system. Two comments: the sausage looks great and I really appreciate the ingredients listed as a percentage.
Rock on Ethan!
I am now a subscriber!
"You don't want to know how the sausage gets made" people say as if I haven't watched several dozen videos about making sausage at this point.
Well that's a saying from when commercial meat product prep was a byword for "shoddy and unhygenic". Upton Sinclair's "The Jungle" is a graphic story of sausage making in those days!
Im polish When my Grandfather came to the US after ww2 he opened up a Butcher shop in Nj and made many polish sausages ,...Fantastic Video Love how you framed his Recipe And saved a New family tradition
I've made *my* grandfather's recipe often, but his wasn't a smoked version. He *ALWAYS* put sweet marjoram in it, though (he called it "marioka").
Yep, kielbasa without marioka is just ground pork!
Great video,
Gin coo ya!
Dziękuje - Easiest way to pronounce it it "Jen-koo-ye"
majeranek
thank you for making this video my uncle from MI made Kielbasa and smoked it himself. this is by far the the most accurate vid of the procedure vs/ the one he made years ago. thank you
Kielbasa, Kolbasa, Kolbas, Kobasitza, Kolbasitza, Kubasitza , you name it , we know it and love it. From Russia all the way to North Macedonia.
Also in Franconia,Thuringia,Saxony,Bavaria,Swabia (Germany) as Krakauer
Kiełbasa
In Hungary we call it kolbász!
@@gyulap01 I was 4 times in Hungary and I love your food!!
Колбас in Bulgaria
I didn't search for this but watched it anyway and your sausage looked really tasty. I've been going to Poland every year for the last 15 years sometimes even twice in a year, it's easily my favourite country in Europe and I would recommend you get yourself there to visit your long lost relatives, the welcome you would receive would be amazing, such friendly people.
Great video! Thanks!
Ethan - thank you for this wonderful recipe/video. I'm from Zimbabwe and now been in the UK for nearly 20 years. Back home we used to get Russian sausages which I recall being a much smoother grain and softer finish. I have a home based meat business making South African dried foods, biltong (like jerky - but better), traditional South African Boerewors sausage (beef, pork, lamb and spices) and dried beef sausage. Customers keep asking for the Russians so I decided to do a lot of searching and watching videos of how to make these Smoked Kielbasa. Your video and recipe I thought was about the best out there and today I followed it and made my first of many batches!!! Absolutely stunning outcome. I BBQ smoke meats now for private use using two Weber Smokey Mountains and three weber kettles for smaller jobs. I make my own bacon as well. Then I cure and smoke gammon hams, ham-hocks and Kassler rib racks for selling. Still very small into the commercial smoked meat sales tho. Your video was really fun to follow and I hope the Kielbasa is a hit here and can start selling a lot.
Growing up in a Ukrainian family Christmas breakfast was always Kubasa, fried eggs and kimmel rye bread toast.
The family store made the most for Christmas and Easter
Yup!! Polish/ukie here! My babcia use to absolutely soak the bread in butter! After it was fried in bacon fat. God it’s sooooo good!!!
Take this thumbs up for the natural hog casing. Growing up Amish, natural hog casing was what we always used to make canned pork sausage. Can't count how many times I've had to help Grandma, Mom and my aunts scrape/clean the casing right after it was removed from the hog we butchered.
I see that mustache and immidietely know, that your Polish roots are strong. Great vid!
I have made this recipe twice and everyone is crazy about this kielbasa. My family is Czech and as you said every Easter and Christmas we had Kielbasa with the ham. I recently bought some kielbasa at Biedronka (polish store) and my husband said mine was even better! Yay! Thanks for the recipe.
Hungary has the similar tradition, but we have red colored sausages with a lot of red paprika in it! Great video!
Cheers from Budapest!
Turkish influence...Paprika was introduced by Turks in Hungary.
@@kentishtowncomputer you clearly got the point
Hungarian wine was sent to Poland to Kraków and local area to store and let the wine age in the sellers (piwnica ) because it was colder in Poland and this helped to make great wine in the middle ages and early Reinescanse. We and the Majars go a long way back.
Thanks for the video :)
I'm an Aussie in Pennsylvania & Hillshire Farms is the go to Kielbasa around here :(
I tasted it then made my own, the simple way lol.
1 pound fatty pork
1 & 1/2 tsp salt
1 tsp dried parsley
1/4 tsp sugar
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 tsp whole grain mustard
1 tablespoon corn starch
Easy make & cook ?... Form into patties & yes, you can use your cheap gas grill to smoke them :)
Take just one of the v shape or curved heat spreader that sits over the burner, turn it upside down, use a little crumple foil to hold it in place if you need to, soak some wood smoking chips in water (CHIPS are best) lay them in your trough over the burner, put that one burner on high until you see smoke then put to lowest setting & smoke away until done.
If you have a big 5 burner grill then you may need 2 burners but the outer 2.
Kielbasa rocks !
I live outside of Chicago and worked as a tool maker, in that business you have a lot of different nationalities from the old country. I had one friend name Stan when he first came here from your country he works for Wilson meats in Chicago. Around the holidays like you mentioned he and his brother-in-law would work in his basement and make sausage. Brag all his equipment was stainless steel a lot of it they made. When they would check out the shoulders they would always get the best meat never grizzle or broken bones in their sausage. He didn’t sell sausage for money but he would sell me at cost a couple links and it was the best. I kept one sausage above the sink slice off a couple pieces every day it is such a good sausage it wouldn’t go bad it would dry out kind a like a pepperoni. Chicago has so many different good ethnic foods too bad the rest of the town is going down with the murder rate in the people running this town for 50+ years
True the whole different ethnic groups made America great but now B L M and white leftis are more importend and make it down. Sorry for my english, I'm see what happening in USA now and I'm shocked.
My wife is active with a folkdance club here in Salt Lake City that does Eastern European dances and music. For some years they held an annual Slavic festival called "Utahslavia". Music, dance, merchandise and of course food and beverage all played a part in the party. Politics were left at the door. There was this one family, wish I could remember the name. They had a food booth that sold pierogis and kielbasa. The grandmothers, all from the old country, sat in their lawn chair thrones at the back supervising and chatting away animatedly over the course of the evening. The grandchildren took care of handling the sales and dealing with the public. And the middle generation did all the actual food prep. One of them was David. He liked beer. I liked sausage. Not being a dancer or a musician like my wife, my duties involved managing the adult beverage booths. David and I got to know each other a bit over the years. He never lacked for beer, and I got my fill of probably the best, most incredible kielbasa and pierogis this side of the Atlantic.
And just for the record, my mother's family was from Prussia, father's from Lithuania. Definitely the right neighborhood when it comes to sausage.
Living in the States makes me miss real kielbasa a lot! Hopefully my husband will figure out how to make it soon
Excellent how-to video. You're finished product is perfect. Thanks for sharing.
Great job with the family recipe! For any Waterfowlers out there also works great with skinless goose and duck meat but must have 30% pork fat.
Isn't duck already quite fatty?
@@deus_ex_machina_ No ducks and geese are very lean and all dark meat
I have a South African foods business in the UK making Biltong (like Jerky) and dried beef sausage plus smoke gammon hams. I have now branched into making these Kielbasa and they are very similar to the "Russian sausages" we got back in South Africa and Zimbabwe. I have diligently copied your recipe and use two Weber Smokey Mountains to do the smoking with. They are absolutely brilliant. Thank you for this informative video. i surfed for a few weeks watching all the videos I could and yours looks the most authentic and easy to follow. Thank you.
My mixed Slavic ancestry, does include Polish and Ukrainian in it. I have had pan fried kielbasa growing up. It was so good. The pierogies, the borscht, the homemade pickles, the homemade sauerkraut and the homemade headcheese I had were very tasty too. Your kielbasa looks great. Cheers!
At northlands park (thoroughbred race track) in Edmonton Alberta Canada , they had these on a slow turning hotdog cooker , I would grab one almost every day when I worked there in the summers. Delicious . Such good memories
I am jealous ! I used to live in a Polish town . Now I live where they don't know what Kielbsa means. They want ribs and smoked pulled pork. I am getting my Cure 1 and pork shoulder and stuff my own . TY. Great video.
Beef sausages in the south is killer though.
you must be living in the Mid-South
Mr.Coz ,yepper !
This has to be the best video on making kielbasa’s that I’ve seen. I have been wanting to make some for a long time and your video breaks it down so you don’t feel so overwhelmed. Thank you for sharing. And you have a new subscriber in me.
Greeting from Poland 🇵🇱
Hi Ethan, I live on the beautiful tropical Island of Phuket in Thailand. I'm a retired Aussie who has lived here for the past 10 years. A couple of my mates asked if I could make Cheese Kranskys which is what we call a Kielbasa in OZ.
I have made your exact recipe twice now, the first batch was only 3kg of Pork the second batch was 7kg the maximum my Sausage Stuffer will handle. I gave them 6 hours of Hot Smoke at 75C using Coconut Shells as my Wood Chips till an internal temperature of 65C.
The first batch went so quickly between Myself, my Wife and Friends that I had to make more 10 days later. I added 6mm x 6mm cubes of frozen Processed Cheddar Cheese (the soapy type of Cheese similar to the Kraft brand Processed Cheddar).
The recipe is so dam good I even eat it cold as it is. I'm going to make some more very soon without the Cheese but much longer Links say 35 cm to 40 cm long and doubled over. I will add a little more fine ground Black Pepper, (I use Kampot Black Peppercorns the best in the World and what a taste and Aroma it has) a hint more fresh Garlic and .25% of Cure#2 to give it time to slowly cure while I dry them in my curing chamber for up to 6 weeks to make Kabana. Your recipe is so close to the Kabana I love which is a Smoked Sausage Snack Stick we love to eat in Australia.
Keep up the great videos and thanks Mate for sharing your Grandfathers Family's Recipe, the tradition will never die!!!!
Hi Ethan, I just had a thought maybe you could do a "making Kabana (Polish Kabanosy)" Video, I would love to see it if you have a authentic recipe.
Que belleza! Amo kielbasa
Just starting to learn the art of sausage making, outstanding video, we appreciate y'all
I am from Hungary we make it kind of similar and its called Kolbász so the name is simar too btw i love your channel
you guys are a super star. you have no idea on how long i have been looking for a PERFECT kielbasa. I made it last week and my family cant wait for me to make some more. Then only change i made is smoking. I started at 100*F for one hour and then increase by 20*F every hour after until i reached 155*F internal temp of kielbasa. Godbless you guys.😋
OK so I did 10lbs, the only thing differently was to add 1/2cup of powdered milk. Did everything on corse grind, mixed and let sit overnight in refer. Did a fine grind, stuff and smoke. Hot water bath then ice water bath. 40 years in the business... this is the best!
Do you know if the salt on the list is plain salt or curing salt. I notice in the video it is pink. Thanks.
@@jasonwilsonokcgmail I believe the recipe called for #1 curing salt, AKA Prague powder, which is pink. It's 6.25% sodium nitrite.
@@jasonwilsonokcgmail Yes, curing "pink" salt.
It lists salt at 7 ounces and cure #1 at 1 ounce for the recipe he made for 10 lbs. the curing salt is used very sparingly.
@@sillyrabbit367 yes always use any kind of curing salt carefully.
I used your recipe and it was awesome. I usually make a slovac type sausage and have used your smoking tips. Thanks for your video. You definitely have it mastered. 😊
I've been making sausage for a long time and have made many pounds of it. This is a very good video you have made. One of the best I've seen.
I love how the intro sounded and looked almost like something out of Breaking Bad. This is a wonderful video.
Great video and the reason I became hooked on your channel.
I noticed you have a few more Polish recipes on here.
Keep 'em coming. You need a whole playlist!
The recipe calls for pickling spice. These mixes vary in my experience so can you say what brand of spice mix you used for this? Thanks
Really any pickling spice will do as it is in a very small quantity
2nd time making this. Great recipe.
I skip the sugar because we try not to eat sugar, but we don't miss it. It's a really good flavor.
Thanks to your grandpa and you!