Easy Recipe For Making Kielbasa Sausage: Texas Style Cuisine
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- Опубліковано 21 лип 2024
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Please take the time to watch this video and remember to like, share and subscribe. This is an excellent Polish Kielbasa recipe that is easy to make. You can use this sausage for making kielbasa and sauerkraut or and excellent kielbasa and cabbage. It will even work well with kielbasa and potatoes and it is at its best on a nice kielbasa sandwich. If you like polish sausages this is the king of sausages.
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Recipe
5lbs Pork Shoulder
3-4tbl Crushed Garlic
2tbl Black Pepper
2tbl Kosher Salt
4tsp Marjoram
1tbl Ground Mustard
1tsp Coriander
Grind pork and mix in spices.
Stuff into natural hog casings.
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Chef Johnny - Навчання та стиль
If you need an excellent recipe to make with this sausage here is a wonderful sausage sandwich with a sweet pepper jam. ua-cam.com/video/ScTkClRnUWA/v-deo.html
This is a great recipe! My wife and I grew up in New Jersey, and Polish Markets were plentiful. Now I live in upstate New York, and I have to drive over 2 hours to get to a good Polish market. Made a batch, and I think it is as good as I get from the Polish market! I am going to make another batch, and when I am done with that I will try using the same recipe, add the cure and smoke it. Can't wait to try it!
Fantastic, I hope it helps out and you enjoy it. Thanks for watching
Loved your breakdown on the process! Really like the twisting part. keep it real !
Thanks Kevin. I hope I helped a little bit. Next week I have a great smoked venison kielbasa sandwich video coming out so be watching for it. Thanks for watching and for the comment.
"This is an excellent Polish Kielbasa recipe that is easy to make..." Thank you, Chef. This will come in handy some time.
James glad you can use it. Thanks for the comment
I like how you measure your content's with tbl, tsp for sausage making beginner's like me. Thanks..
Glad I could help, thanks for watching.
Awesome recipe thank you
Most welcome 😊Thanks for watching.
Thank you so much for this video. I enjoyed seeing this done by a pro and it validated that we are doing the right thing and I picked up some tips as well. Just subscribed last night (found you through HNB) and love what I am seeing! Great channel Chef!
Azrael's Pit BBQ glad you enjoyed my video and learned a little bit. Thanks for the sub and for watching
Looks good Chef Johnny. I grew up in Brooklyn enjoying the Kielbasa that my neighbors made. You video reminded me of it and your recipe sounds great..
Grandpa Can Cook thanks appreciate that. Glad it brought a little joy to ya b
Looks good chef thanks for the recipe
Maynard 59 sure thing glad you enjoyed it
Just what I was looking for.
Great I hope you enjoy it
Great job chef😊
Thanks, so glad you enjoyed it.
I guess I saved the best for last - I've been looking at videos all day to make fresh kielbasa. This was the most straight forward with the best tips and the best recipe. It's the closest to what my dad made every year except we used whole mustard seeds and a bit of veal. Can't wait to try my hand and carry on the tradition. Thanks!
Jennifer I am so glad that you found it. I know how what dads mean mine passed away almost 25 years ago. Wish he was around to make a little sausage with or just share a cup of coffee I appreciate you checking out mine and I a happy it worked out for you.
I use about 15 - 20% veal. The texture is much better especially since most pork sold today is too lean (too little marbling). A little veal fixes that. That 'basa he made looked soooo good. Good quality fresh 'basa is very hard to find so I just make it myself.
that sausage is awesome. TFS Chef!
It's Only Food w/Chef John Politte thanks Chef. Appreciate you stopping by.
Looks good Johnny... thanks for sharing : )
Biggs' Home Cookin' glad I could thanks for watching
This was a good recipe. I smoked it on a pellet grill. It turned out very good. As for curing salt 1 teaspoon for 5lbs is sufficient. Thanks for sharing.
Correct on the pink salt. Thanks for watching
You made another video at the right time. I am getting a Grinder/ Stuffer for Christmas and I was looking for a good sausage recipe. That is pretty darn ironic
Great minds think alike. Thanks for watching.
Meathead, I think your going to enjoy your grinder/stuffer and this recipe. I reckon the ability to make your own sausage is as close to a super power as most of us get.
Thanks for help
Thank you for watching
Thank you sir
Thanks for watching
Hi Chef Johnny! If I use Diamond Kristal Kosher salt is the salt amount the same? I made your breakfast sausage recipe and my wife and I loved it!! Thanks for teaching us your sausage recipes!!
good stuff. by the way, your ribs were a big hit at Auburn U. last weekend so you're famous there now. My G-son was checking the smoker and came back to tell me that they all looked like competition quality ribs and didn't have any left overs. My brisket did good too along with my special homemade sauce, Fed over 30+.
Jim Hallmark sounds like a great time. Glad they worked out for y’all thanks for sharing. Merry Christmas buddy have a great one.
great
Thanks for watching.
love this recipe another must try! great video my friend.
The Roed to Good Cooking thanks for watching Josie
Love this .i want to make sausage. Will have to get the gear. Some other comments are so ridiculous. Mutton chops, make everybody sick, are you a chef. DUH Chef Johnny...get it. Lol Thanks for the class. Loved it.
PHIL IN FLORENCE heck Phil you have not made it until you get a few haters. The mutton’s chops comment what a joke. I thought led him he was not alive in the 70s cause he did not know what they were.
All the Poles I know in Texas live around San Antonio and 80% are Moczygembas. Great demo.
lol you are right about that. Thanks for watching
The original Moczygemba who landed in Galveston was a priest who came to Texas on a missionary mission. I presume he brought his brothers and cuzzins.
Joe Kaye lol I was going to say he was pretty fertile for a priest. Lol
Now you're talking my language boss oh my goodness yes thank you
Glad ya liked it. Thanks for watching
Great video, the sausage looks tasty! I appreciate your emphasis on the food safety too.
Thanks Billy appreciate the comment and you taking time to watch. You are correct you can never be to careful when it comes to food safety.
I freeze meat until it is stiff but not rock-hard, and hand-crank it thru a Universal kitchen grinder that's likely at least as old as I am (1950s? 40s? 30s? 20s?). Finger-diameter frozen meat goes through just fine. This general purpose grinder has 3 "star type" choppers of 3, 12, and 20 blades each, which sit outside the grinder body. I vary between "coarse" and "medium" depending on what I'm planning to use it for.
TJ Larson sounds like a great way to get it done. I do have my grandfathers old hand crank grinder that you clamp to a table. But it was retired years ago. Thanks for sharing and for watching
Hi, nice recipe so you do not use breadcrumbs or ice water in the mix like for a breakfast sausage?
They add breadcrumbs to hold water so the sausages are juicey. I dont feel it is something you have add. You do have to watch temps a little closer so you dont dry them out. Thanks for watching and for commenting.
That Looks Awesome !!! To Bad Youre not in Dallas !! LOL !
Neil Morgan thanks appreciate the comment
You are closer then most. Atleast in the same state. Heck just back off on the amounts and make some at home.
How to control the level of salt ,it's so high in the products today ,🙄 I see if you make it yourself, great video ,appreciate the knowledge share awesome.
Thanks for watching, glad I could help.
Chef, if you were to grow fresh herbs in this Texas weather, what would be your choices....already have 2 brushes of rosemary and a little tyme, what would you add...thx
joey b I am definitely not a green thumb kind of guy here. But those two are excellent. I keep rosemary growing by the pool. It is supposed to keep away snakes. I have also grown sage and basal just watch the sun with them. . Use pots so you can move them around.
How do you cook the sausage
Mary I have a playlist with my hamburgers sandwiches and sausages. If you look through that playlist I have quite a few sausage recipes showing many different ways to cook them. Thanks for watching.
Just put a couple pieces of bread in at the end so you wont lose any sausage! Little bit o' bread never hurt anyone! : D
Graveyard Grog you are absolutely correct. Thanks for watching
Niceo
Thanks I appreciate you watching
Instead of natural casings can some other type of casing may be used to make home sausage? Thank You
There sure is. You can use collagen casings. You can order them online or check with your local butcher. Thanks for watching
Sausagemaker.com has a wealth of items you can get lost in. I love this online store.
Hi if I am smoking the kielbasa and I am curing salt do I cut back on the Kosher Salt?
You don’t add enough curing salt to make a difference. Most pink salt cures is only 1tsp per 5 pounds of meat. So you will be fine. Thanks for watching. If you have other questions just ask.
When you use a curing agent, do you omit the salt?, or are both used?
You will use both. the curing agent is a very small amount. It is like 1tsp per 5lbs or something like that. Thanks for watching and the comment
Thank you Sir. I'm new to this and I've already over salted one batch of meat. Don't want a repeat.
always remember you can add more but you can not take out. Check the directions for the cure you are using and if you want to you and subtract that amount from the salt. I will help ya out any time I can so just ask.
It is but be careful their are 2 out their, cure salt #1 and Cure salt #2 #1 is meant for short term use Like Dry sausages and brats esp if you are using cold smoke. #2 is for like curing out whole Hams. #1 is normally 1 gram per 1 lbs, a normal teaspoon is about 5 grams but use a scale to be precise so. What ever amount salt your recipe calls for just sub in the required amount of cure ie. recipe calls for 20g of salt. you Meat weighs 3 lbs so then use 3 grams of cure #1 then 17 grams of salt. both together equal 20 g. Also it is better to use the metric system for weighing out your ingredient's instead of by tea spoons or oz. ect. its easer to remember 15grams instead of 3oz and 1/2 teaspoon. hope this helps.
Great video. Very well explained. Great easy way to undetstand the proper ingredients and how to twist the links. Good job. My uncle was an old time butcher. Next video show how to cook the sausage. Plus how to link the links together in a double loops so you can hang them without them untwisting. Again good job. I signed up.
Ted Thanks for watching. I do have a playlist on ways I cook sausage. Just search through my list of playlist.
Pargue Powder #1 or Veg-Cure 508 will either work?
I am not familiar with VegCure. But you want a nitrite. The ones I am familiar with are Prague powder No.1, Instacure, pink salt (curing salt not Himalayan). Just read on the vegecure and see what it says. Nitrites are short term curing and nitrates (Prague powder2 ) are Long term. The nitrates are used when making dried sausage. Hope I helped a little.
If I'm going to freeze Kabasoa sausage or my brats Do I have to use a cure in the mate and if I do what kind? God-bless have a great day
Survival Preacher only use cures if you will slow smoke or dry. Otherwise you don’t need it. If you are going tho throw them straight on the grill in a smoker where they will be cooked through then no cure is needed. It’s is a “fresh “ sausage. When meat is left in the danger zone 41-135 for a period of time then we use a cure to stop bacteria growth. When I smoke a sausage I use pink salt. Because it is a low temp for a couple of hours to instill the smoky flavor. then stored. Does that make sense? So if they are getting cooked then no. Then there are two types of cures. Short term and long term. One is for smoking and the other for drying, nitrates and nitrites. Pink salt would be for short term bacteria growth. I use it when I smoke sausages before storing. Pink salt is a cure not to be confused with pink Himalayan salt
Texas Style Cuisine What I was wanting to know is. If I just make the sausages do not cook them but put them in a freezer am I good. For long storage before I cook them
Yes, that is a fresh sausage no additives needed.
can i use butter insteast o margarane
Even better. Thanks for watching
What was your grinding plate size?
I think that was the 3/8 plate I do not like a real fine sausage so I usually use the course plate twice. Thanks for watching
Question I'm gunna do a home butcher and gunna have about 20 plus pounds of meat would a kitchen aid set workn or should I buy a stronger one ?
sam someone your Kitchen aid will work. Just do it in about 5lb increments. The mother will need to cook down between batches. Let me know how it turns out for you.
@@TexasStyleCuisine thanks and yeah I'll post again in a couple months how it turns out
can I just throw that into hot water and bring it to a boil? Or how does it continue?
Gittle G it is a fresh sausage so you can cook it however you like it. I throw it on the grill and sometimes I will poach it in water and then grill it. If you like you can take it out of the casing and cook it like ground meat. I do have a few videos on cooking sausage you may want to watch. Thanks for watching.
Chef do you use a coarse grinder attachment or fine ??
Yes sir I do not like my sausage to fine.
Great recipe,thanks for the video. One question though.It's probably stupid,but why use kosher salt on a pork sausage? Is it just because you like the flavor?
Yes, correct I like the course salt you could use a course sea salt.
You should put some cheese in with it! Boy is that good !¡!!!
Bill I do a Jalapeño and cheese sausage that is excellent just look in my sausage recipe playlist. Thanks for watching I do appreciate it
Alguien que ponga las especies en españll gracias
Thanks for watching
The meat will much, much easily go through the grinder if it is so cold it is almost, but not quite, frozen.
Mixing the dry ingredients together prior to adding them to the meat results in a better blend in the mix. You should leave the blended mixture covered in the fridge overnight to let it settle.
Add the cure solution just prior to stuffing. Use 32mm Natural Hog casings. Collagen Casings are not edible.
Don Thanks for that advice. I totally agree about the meat being almost froze and keeping it cold. Actually if using curing salts it is better to let it set over night. Also by setting overnight in the fridge the sausages will form a pelical which will help smoke stick. I think the mixer works much better then mixing during the grind. That only mixes it with the meat near it not all the way through. If you did mix in the grind that is perfectly fine, but you still have to mix it. I do not think it is important to let seasonings settle overnight. Collagen casings are edible. If you have had a commercial sausage then you have eaten a collagen case. Thanks for watching and for the comment. I do have a sausage using curing salts that you can watch to see how I do it. It is my Javelina sausage with jalapeños and cheese.
@@TexasStyleCuisine yep most "bbq" sausages are collagen casings
HERE'S A TIP - PUT A STICK OF SOFT BUTTER IN THE GRINDER 1ST !! THE GRINDER WILL GRIND QUICKER AND QUIETER TOO!!
@@joesmith7427 that does work great. I usually put some cooking oil on the blade to start off with to stop friction in the blade at start up
Question: How come I can smoke a whole pork butt (at 225 degree) without curing additive, but I have to add it to these links if I smoke them the same way?
You don’t have to. If you are smoking as the cooking process the sausages are. It spending time long in the danger zone. You use curing agents when cold smoking or when you will be smoking at lower temps for hours to keep them safe. So basically if you are cooking them you don’t need curing agents. Did I make myself clear if not I will try again.
Smoking is not preserving. The "Danger Zone", where botulism bacteria best grow is between 45'F and 140'F. You don't want meat to be in that range for more than 4 hours. Inst Cure #1 at 1 tsp. per 5 lbs. meat helps you get safely through the smoking process. It adds color and helps keep the meat fresh when vac sealed and frozen for 3 to 6 months.
The cure is not necessary if you plan to cook and eat it immediately.
Don Hendershot well stated. Thanks for helping out. Many times people get confused with smoking for cooking and smoking for flavor during the curing process. It is hard to understand the difference processes sometimes. Thanks
What could you add instead of salt if your diet requires a very low sodium diet?
Morton has a salt substitute, there is nu salt, an acid always helps also. Hope that helps
Thanks.
My mother in law made a salt substitute for my father in law. Pretty much chilli, smoked paprika, garlic powder, herbs ECT. Zero sodium and actually tastes great
Your black pepper looked sorta green and Sage like looking..
lol not sure why. I know it was not green though. It was probably just the lights. thanks for watching.
When you load the casing on the horn, it goes faster and you don't run the risk of tearing your casing, if you crank the meat to the front of the horn before you load the casing. esp if you are new to the joys of making your own sausage. you need to be careful when you clean your plastic horns so you don't Knick the end that you load your casing on. The Europeans would taste the mix with out cooking it. to check the flavor..
You are correct about getting the meat down to the end. We were doing a ton of sausage that day and filming most of them. So like a rookie I forgot, but thanks for pointing that out. I need someone to keep me on my toes.
it's all good we all love making sausage I do a lot of German recipes and do a ton of cold smoking. Where cure salt will make sure it's safe to eat.. I will try your recipe in the Video it sounds good cant wait till i can dig in.
@@raymondprice1387 I do mostly fresh sausages, but this year I am planning on videoing some cured sausages. Weston sent me a new stuffer and grinder so I am going to be giving them a try.
@@TexasStyleCuisine my stuffer is a Weston 5 lbs the only issue I have with it is that over time the cylinder wants to kick back but I have a wooden block I place under the back bottom of the cylinder and that took care of that issue. I like it a lot. I've probably have ran about at least 2500 lbs or or more through it.
@@TexasStyleCuisine this is where I hey alot of my German recipes from, I speak German fluently is the translation is easy but at times Google translate works for me too. Lol. ua-cam.com/video/3kQ-EQOsvEk/v-deo.html
That is just one of his videos.
On your 2nd to last ingredient Before the Mashed Garlic ,You said (More Trouble) I tried The CC to understand What you said but that's what it came up with LOL > I'm gonna Guess and say ( Moroccan
Spice) ?? >
2ndAmendment sorry about that. This video is before I started doing closed captioning. So the computer does not get my south Texas accent right. If you will look in the description box the recipe is there just click show more. Thanks for watching and I hope you enjoy it.
Awesome > I never knew that existed > Thanks A lot > Now I'm getting Hungry lol
Can it be made using a 50/50 ratio of butt and beef?
Sure, that will be fine. Just make sure you have enough fat.
This recipe is delicious. I made ten pounds last night. However, at 4:05 minutes you added 4 tbs of crushed garlic. That is too much garlic for me. I'm still burping garlic this morning. Then I noted it is not in the ingredients list below the video. Can you comment on the use of garlic?
I just left the garlic out of this recipe. Sorry about that but thanks for letting me know i will get it in there. Polish sausage does have garlic in it. I love garlic, so it is just right for me. Thanks for watching and for giving my recipe a try. I put 3-4 tbl of garlic for the future users
Thanks for the clarification. As I said, this recipe is delicious. It is the best Kielbasa recipe that I have made, and I have tried several others.
That is great
If you plan on making sausage don't waste money buying the kitchen aid meat grinder spend another 50 bucks and you can get a fair meat grinder that will work 10 times better.
Well what you have to realize is that is what was available at the school and for teaching the class that is all we needed. Now I use a 1 1/2hp MEAT grinder. So check out one of my newer videos to see it in action. Thanks for watching.
thank you once again for one dang good recipe. that taste before stuffing is awful darn important as when I make wild boar sausage I love sage and getting it right takes frying some up to get it right. plus a skinny chef ain't necessarily a good chef try it before you take pride in it.
LittleLake Kid thanks allot. For watching and for the comment
Where's the fennel?
Nancy fennel is really a spice you will find in Italian sausage. I study sausage allot and I do not think I have ever seen a kielbasa recipe with fennel in it. Thanks for watching.
You kept talking about sausage making. That's why I said that
You lost me when you broke out the Kitchen Aid.
Well Jon you use what is available. We used those at the school so each student could have their own and for small batches they work fine. You need to check out my new sausage videos. I Am using my Meat grinder and stuffer I also have some with some Weston equipment. Thanks for watching as much as you did and check the recipe it is a good one.
it's hard to believe a chef uses a Kitchen Aid mixer for a grinder?????
I tell ya Rick a chef uses what is available to him. I teach culinary at a high school and college. Since we are not making allot of sausage at one time the kitchenaids work just fine for that purpose. I do have a Weston and I use my brother in laws cabelas grinder and stuffer when I have large amounts. I have a 1.5hp MEAT grinder on the way and I have a MEAT 15lb stuffer. I am going to be an ambassador for them. So check out some of my other sausage videos and be looking for the MEAT products I will be using in the near future. Thanks for watching.
2 years later, you are positively killing me, man. I'm missing kielbasi in the worst way. Wish I was in Texas now.
Glad you enjoyed it thanks for watching
Doesn’t look like you added any fat. I find that pork butt doesn’t have enough fat in it by the time they trim and pkg it for sale. Sausage should be between 25 to 30 percent fat. Do u add fat ??
robert you are absolutely correct on the fat percentages. If you want a juicy sausage that holds together well you need those percentages. That is a recipe the students came up with and it did not call for extra fat. There was quite a bit of fat on the porkbutts and nthe sausages turned out fine. When I do add fat I like to add fatback if I can get it. If not I just use pork fat. Thanks for watching and for the comment.
That was pretty fatty pork he was using. These days I have to buy it separately because pork is just too lean. I aim for about 20% + I add some veal.
Veal is something i have not used allot. I have a meatloaf recipe with it in it. Thanks for joining in on the conversation.
Never trust a skinny chef !!!!!!!! , my very wise mother told me a long time ago
Bernd Schnull well I should be a pretty trustworthy fellow. lol thanks for stopping by and watching
Need to put a hair net on that mustache and those mutton chops, you're going to make someone sick. Good God man.
40oz Mad Mohel'er no need to worry those sausages were only made for demo purposes. Mutton chops? Evidently you were not alive in the 70s or you would know what those are. Nice try on being a troll almost there. Thanks for watching.
So you didn't give that out to at least a homeless shelter?
Not at all It is done as a demo for my students and for posting here. If I was cooking for the public I would take all precautions. But for a how to cooking video, it gets in the way.
I not want eat this kielbasa
It is a classic kielbasa so not sure why you would not eat it, unless you would not eat any kielbasa. But thanks for watching I do appreciate it
@@TexasStyleCuisine Disgusting
@@callofduty6899 What is that, you do not like sausage? Or is it the wonderful pork I made it with?
That’s not how you make fresh
Oh really, how do you make fresh sausage?
I been eating fresh kielbasa for 60 years made buy polish women
How about you
@@davepro7407 my base recipe is from and old polish grandmother. Been making sausage since I was a kid. Even had sausage making in culinary school thanks for watching and for taking time to comment.
Ok. Not a good channel anyway 😢😢😢😢
@@davepro7407 not real sure why but thanks again for stopping by. Sorry you did not like it.