~Homemade Smoked Kielbasa~

Pin on Pinterest64Share on Facebook5Google+11Share on StumbleUpon0Tweet about this on Twitter2Email to someonePrint this page
Homemade Smoked Kielbasa- Who knew making your own smoked kielbasa could be so easy!? | www.reformationacres.com
Since we began butchering our own pork, we’ve had to experiment with recipes, trying different things for meats like bacon, ham, and sausages.
While we haven’t struck gold in yet in the bacon & ham department, we were very pleased with the kielbasa made last year using the natural casings prepared from our hog.
In fact I would easily call it spot on. Now if we could only perfect the bacon.
Before I show you my recipe, allow me to give you one to compare it to:
Doesn’t looking at that make the small effort worth the while?!
No GMO-free sticker on this sausage! And I’m sure that with the few ingredients in the recipe I’m sharing, homemade smoked kielbasa is not only more natural, but more economical as well.

~Homemade Smoked Kielbasa~

Ingredients

Instructions

  1. Mix the pork with water, garlic, and seasonings. If you’d like to taste test, fry up a little piece and then adjust the seasonings as you’d like.
  2. Stuff the casings according to manufacturers instructions on your sausage stuffer.
  3. Twist the casing into desired lengths or weight (Or don’t, if you’d rather cut the sections when you’re done. Flexibility is the name of the game.)
  4. Prick with a pin all over the sausage to prevent them from bursting.
  5. Set the sausage in the refrigerator for about a day to let the flavors all marry.
  6. To smoke the kielbasa, place in your smoker setup with your wood of choice. We started with oak and finished up with a bit of cherry.
  7. Smoke for 2-3 hours depending on how smoky you like them. We did ours for 3 hours this year and it was borderline too smoky. The goal is to get your internal temperature to 155 degrees. Our DIY smoker is apparently running too cold so after the 3 hours, we brought them in and finished baking them in the oven until they were brought up to temperature.
  8. And that’s it! Prepare them as you wish in your favorite recipe or freeze them for later!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.reformationacres.com/2014/02/homemade-smoked-kielbasa.html

Recipe Credit

Enjoy!

Who knew making your own smoked kielbasa was so easy?! | www.reformationacres.com

{Additional Resources}

 

DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Your support is greatly appreciated and a real blessing to me! Thank you!!
Pin on Pinterest64Share on Facebook5Google+11Share on StumbleUpon0Tweet about this on Twitter2Email to someonePrint this page
  • Rebecca Newman

    I read quite a few homesteading blogs but I gotta tell you Quinn…you are one of the only ones (THE only one?) that does it right. When you are butchering your own meat and making your own sausage…now THAT is serious homesteading.

    (And by RIGHT-I don’t mean perfectly. Everyone makes mistakes and all-but you and your hubby aren’t afraid to get your hands dirty and don’t shirk at the REAL work- the hard things. I really admire that.)

    Good for you!

    I am a huge kielbasa lover- especially roasted with root vegetables or with saurkraut and potatoes. I’ll be looking forward to trying this out when we have pigs again. (This year, PLEASE Lord!)

  • Tiffany

    Great post Quinn. I have approx. 30 lbs of ground pork in the fridge still to process. Some will turn into breakfast sausage, Italian sausage, but we might have to try this too. If not with this hog, the next one.

  • Emily Swezey

    Ohh!!! This sounds so good! My family hasn’t made sausage or done a pig for a couple years now and I miss the boudin so much. Next time we do one we will have to try your Kielbasa.

  • Pingback: Smoked Kielbasa | Farmstead Cookery

  • Pingback: Winter Squash, Sausage, and Gnocchi with Browned Butter & Sage Sauce | Farmstead Cookery

  • MommaMary

    I only have access to fresh ground pork at the Amish meat locker, but am definitely going to make the Kielbasa. Thanks for perfecting the recipe.