How to make Smoked "Russian" Sausage | South African Russian | Polish Kielbasa & Kolbasa | Kransky
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- Опубліковано 13 вер 2024
- Hi everyone! Welcome back to our channel! We are starting 2024 with a bang!
Russians are cooked, smoked sausages usually made from pork. Deliciously smokey & juicy with savory flavors. A quality Russian has a firm texture(with pieces of meat and fat) and that characteristic snap when you bite into it!
While the origin and influence of the Russian sausage is a bit unclear, one thing most South Africans know is: " 'n Russian is mos lekker!"
Russian sausages are a South African favorite!
Recipe (Makes 5.5KG of Russians)
∙ 4KG Pork shoulder meat
∙ 1KG Pork Back fat
∙ 500ml Ice water
Spices
∙ 100g Sea salt
∙ 20g Black Pepper (Coarse grind)
∙ 20g Dried garlic flakes
∙ 25g Dried Onion powder
∙ 25g Brown Sugar
∙ 15g Fine Ginger
∙ 15g Fine Coriander
∙ 7g Fine Cardamom (about 10g worth of pods)
The casings were 34-36 Natural Hog casings (Soaked for an hour or two & insides rinsed)
Enjoy!☺
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I'm an oldish 'Toppie' (60) and also an old boerewors maker. Back in the day, in the '70s I went on a mission to find the origin of Russian Sausage. The old 'SA Vleisraad' (SA Meatboard) had excellent booklets of recipes one could write away for and included with many other wonders was an old recipe for Russians. According to them, the original recipe was for 'Polish Smoked Garlic Sausage', but in the '70s SA that sounded too much like 'Polony' (SA Baloney). Now this was a cheap sliced meat product made of any kind of excess meat and it was as good as its ingredients...Needless to say they didn't want this yummy sausage to suffer by comparison, so Russia being next door to Poland its name was appropriated for 'reklame' (means of advertising).
This was in cold war years and the mistake never got corrected. So an English bulk recipe for a Polish smoked sausage became Russian in South Africa for advertising purposes and stayed that way. I know this sounds a bit like a naughty international joke that you have to think about for a while, as both Russia and Poland deny complicity about this sausage. Sadly I lost all my books to fire and I can't find any reference to this on the net. So either you have to take my word for it or consider me a very inventive bullshitter.
I still use my old recipe though, and its very similar to yours in spicing. The difference is I smoke at 30 deg C for much longer (cold smoke), and then poach at 80deg C in hot water (just under boil) until they firm. Then chill on ice. Basically a cool smoke like Bratwurst instead of the quicker hot smoke you use. All this really means is that the cool smoked sausages can be stored in a cold room and then poached on demand, as frozen salted pork never tastes quite the same after defrosting.
I'm going to try your way for smaller amounts as its much quicker, the old way I think just stores better so it works for bulk. A nice, cold winter also always helps with all sausage making, and keeping all tools and ingredients as icy as possible.
I love watching your videos, it feels like the old days. Keep up the good work and lots of love to you all.
❤.... thank you for sharing your interesting story with us. Keep the fire burning high!!!
Your origin story sounds plausible. Thank you for the info
Very interesting, thank you for that.
I also prefer to cold smoke my sausages, although getting hold of Prague#1 salt is not so easy.
What do you use?
Thank you for sharing your knowledge and research with us. Please let me know what you think of our Russian recipe. Thank you and best regards to you and your family!
@@WolkbergArtisans2019 The recipe is an absolute winner. I've made it a couple of times and it's brilliant. I cold smoked my last batch and they were perfect.
Great. I don't buy sausage any more because they are garbage.
I would really like to try this old favourite from the seventies that were so much better back then.
Russian and chips on a Saturday night….memories. 😋. That crunch when you bite into it….im drooling 🤤
You guys are SO deserving of much higher number of subscribers. Your videos and recipes are outstanding , your food preparation gear, camera and image quality are absolutely fantastic. You make SA and South Africans all around the world proud ! 👏👏👏👏👏. Wishing you the best 👏👏👏👏👍👍
My mouth is watering again 😊cheers from Australia 🇦🇺
@@aussiesambarbrigade2211 Julle rugby is ma bra effe hê!
Bringing recognition to SA's cuisine and culinary🙏
I'm drooling on my keyboard - Baie Dankie
Nice pork Russian sausages !! Looks tempting n at class one's I say a big wow from TANGA Tanzania.
Vroumens, jy’s baie gelukkig om ‘n man te het wat dié lekker Russians kan maak !
Jinne, dit lyk lekker!!
wow thank you for sharing i am watching this at 1 in the morning and you guys made me super hungry mouth is watering god bless.
"Winkel"-russians se vleis is vir my te fyn, byna dieselfdde as Frankfurters. Ek hou van 'n russian met growwe stukkes vleis daarin. Baie knap gedaan. Doe so voort!!
Can you use goat, beef, turkey or mutton to make Russians? Me no-eat 🐖 🐷 🐽 🐗 🐖!! (Pig eat poooo pooo)
wow julle laat verlang my huistoe hier in kanada het ons nie Russian baie dankie vir die resep
You've earned a subscriber! Thanks for such contest right here at home!
Awesome! Thank you!
Очень приятно, что Вы готовите русские сосиски. 🤙
awesome video, love hearing the birds in the background, piet mij vrouw and all the rest, definitely going to make some of these for me a and some for my Polish colleagues to try Kilbasa😂from Africa
Thank you so much! Hope you guys enjoy them!
Just came across your channel sir, thanks Mkhaya, the Russians look amazing. You've gained a new Subbie from home ❤ 🇿🇦🇿🇦🇿🇦
🎉.... Jummy in my tummy. Thank you so much for sharing. Going to use this meat mix for home made burger patties instead (dont have a sausage stuffer) Look forward to another easy summer dish.
you can make a crude but effective sausage stuffer with a coke bottle, if you really want to make sausage cheap.. there is even a tutorial video on UA-cam.
Such a peaceful video, great content🤙
I am soooo jealous. Well done and enjoy the fruits of your labour.
Oh Man!! We live in Brisbane, Australia and I’ve been kissing for Russians for a while now - I cant wait to make these.😊
Nog n puik video julle. Well done
OMW!!! Another amazing video you made. Wow! Thank you. I have veen salivating from the time you started eating that Champion russian. Thats a full 4 minutes. Loved seeing your animals too especially your "lawn mower". Really beautiful surroundings. You are very blessed and thank you for blessing your viewers with videos.
Lyk baie lekker...Ek gaan dit regtig probeer...Groete...
Weet iemand dalk van "marakas"....soet wide komkommer. Dit was reeds skaars in my tyd, naby Polokwane en die Bosveld waar ons dit gereeld geeet het. So ook daai soet oranje skywe dis bekend in Upington (die vrug se naam vergeet)...aitog.
Die marakas was baie amper soos soet patats......net baie beter!
That crisp on the outside contrast with softness of the inside 🍴😊
Not like that
Just found you guys, eish man , julle maak lekker kos. Hou die blink kant bo.
Hi doing excellent job you make me hungry man❤
What an awesome method. Please can i have beef version spice mix as i would like to try this out
Thank you! You can use the same spices, replace the pork with beef(brisket will work perfectly), and the fat with brisket fat. Then you will have an all Beef Russian recipe👍
@@WolkbergArtisans2019 thank you 😊
Thank you so much for sharing this recipe! I've been living in Spain for many years and Russian and Chips was my go to order from my local cafe when I lived in SA. Can't wait to try this!
You got a new subscriber today.
Awesome, thank you!
Wow Looks amazing and Im hungry now!
Those look fantastic. Hello from Alberta Canada
Really inspiring!!! Thank you so much for your generosity 🙏🙏🙏
Baie dankie vir resep, nou eet ons Russian hier in Denver, CO! Bly julle geseende!
Baie bly om dit te hoor! Baie dankie en groete daar vir julle!
Damn, wanneer laas het ek n lekker russian ge-eet. Shoe my mond water. Dankie vir die deel. Groete uit die Wes-Kaap
Yummmy 🤤hoe bewe my kakebeen nou jis die tekstuur is uit die heelboonste rak👍
Hi, Just love your videos. Can you recommend a robust, lowish budget, meat grinder / mincer as the reviews on entry level products are not encouraging. Also can you advise if you’ve ever made Toulouse sausage, one of the key ingredients for cassoulet. I have no issues if you answer in Afrikaans.
Hi! Before I used this more robust grinder I used the Bosch Propower model no: MFW67440. A great entry level grinder. I used it for a few years(Worked it much harder than it should)
I have not made Toulouse sausage yet, seems like a recipe I should try and make👍
Thank you so much for watching our videos!
Great stuff meneer...
I was overwhelmed when I found this "Russian" sausage recipy. I have tried it and the results were excellent. As a previous commentator reflected, the origan of the Sputh African "Russian" sausage was very difficult to establish, and plausible recipes equally difficult to find. Yours' was the first really plausible one I found. I was initially concerned that the cardamom flavour would be overwhelming, but once smoked, it balanced out well. I now have a 'go-to' Russian recipy. Thanks for sharing. I love your videos.
We used to say.....If a russian don't make you burb....then it's not a russian!
I love me some russian... looks so delicious. Thank you for the recipe, I'm definitely going to try it.
Salute you guys ❤
Lyk heerlik. Ek stem saam. Lekker slap cuips met sout en asyn. Nou water my mond sommer.
Baie dankie vir die resep, broer: Larry in Kanada
Jissie hierdie lyk divine! Ek koop ook nie gewoonlik russians nie want dis waar wat sy se, jy koop sommer die sooibrand saam met die russians! Maar hierdie lyk absoluut awesome! Ek wens ek kon dit ook gemaak het
Mouthwatering 😋😋😋
Nice info bro thanks a lot
Thank you so much for posting all these videos. I have a question : since I don't eat pork, can I substitute to make these? Greetings from Germany/USA
Wow, I forgot about these. Sal definitief probeer.
Jou boerewors resep is perfek
Hulle is “sharp” sê jy? 😁😁😁
…. woon jare nie meer in SA nie en die klets in dié agtergrond bring herinneringe
Hello is there beef Russian? Looks yummy though 😋
Excellent, Mooiman :)
Man, jy maak my so honger vir daardie Russiese wors. Ex pat.
Russian and chips, my favorite.
With coke.
I have looking for Sa "Russian " sausage recipe. I am going to try it out i will tell you how it went
Hope you like it!
Eish!!! Nou is ek lus vir 'n lekker Russian....
Probably tastes 100 times better tthan the store stuff we get in ZA and Zimbabwe.
Wow! Just Wow!
Dis so moeilik om 'n lekker Russian in die winkel te kry! Begin bemark julle!
Wow! Lyk baie lekker! Vraag as jy kan help- kan ek bees brisket en of skaap stert vet ipv enige varkvleis gebruik, sonder om noodwendig die smaak te verloor? Ons geniet jou programme ontsettend baie, jy is beslis 'n " meester" as die by braai geregte kom!
Hi! Baie dankie! Die smaak gaan definitief anders wees, maar dit sal ook lekker wees. Jy kan die bees brisket gebruik en skaap vet of brisket vet gebruik. Sal uniek wees en definitief ook lekker wees. Probeer gerus en laat weet ons asb hoe dit uit gekom het 👍
Good looking sausages
I can almost taste it
Hoor hier, maar hierdie lyk mos nou soos Boere kos op sy fynste!
Mooi man! Ek het sommer subscribe!
Hi! Baie dankie!
verbaas om te sien daars nie asyn gebruik nie.
dit lyk baie nice en ons gaan dit beslis probeer, binnekort.
dankie vd resep. !
gaan met houtskool rook, bang v briquettes.
Probeer hom gerus, laat weet ons asb wat julle van hom dink👍Geen asyn in my resep nie.
Hoe kwyl my honde my nou papnat. Dit lyk special. Dankie.
Dankie ❤
lekker man lekker
Yummy🎉
Howzit uit Nederland. Sjoe! Nou verlang ek
Baie dankie, dit lyk vrek lekker!
Bliksem, dit lyk lekker.
Sjoe, dit lyk lekker.. Gaan definitief die een moet probeer..
Goed my broer! Dankie!
Hi there, thanks so much for sharing. I want to try your recipe, but what disc did you use to grind the meat. That will make a serious impact on how good the sausage will be. TIA. 👍👏👏
Hi! I used the 6mm and 10mm plates to get the perfect texture.
@@WolkbergArtisans2019 thank you!
Sjoe!! Indeed! Real McCoy!!
Laat my dink aan my weermag dae in die 80's, Take Away net buitekant Winburg Vrystaat, Footlong Russian met Slap Chips en 1/2 liter melk vir R2. En ja daai sout en asyn saam met daai Russian😋En ja ek stem saam, vandag se gekoopte Russians doen nie die ding nie.
Another really lekker video guys!
My go to food porn channel. 🤣
I've never tried making Russians before, as technically it's an emulsified sausage, and moer of a difficult to make without a bowl cutter, but what the hell, I'm going to make them like this, they look perfect!
I see you have the exact same stuffer as mine, I've had mine for 15 years, and it's still going strong.
Awesome channel, keep them coming 👍
100 persent Suid Afrikaanse lekkerny Baie bly om Mzasi se produk 20:14 b U tube te sien Veels geluk
Add some sauerkraut and count me in!
Hierdie lyk te lekker en ek geniet lekker russians so of met suurkool (maak self) of met tjips. Ek moet plan maak om n vleismeu lentjie en worsmaak setup te kry. Ek dink al lank daaraan maar nou gaan ek verseker!
Jiss... Hoe water my mond nou. Daai is nou 'n ding wat ons gladnie in AUS kry nie. En smag al jare na 'n lekker russian en tjips, met baie asyn.!!! Sal jy asseblief resep/hier post in kommentaar gedeelte. Dankie by voorbaat.!
Nou maak julle my lus vir 'n Russian! I once made chilli (jalapeño) and cheddar boerewors, and I'm now wondering if a chilli and cheddar Russian should be my next venture!
Looks delicious... !!!! .....I could buy 100 kg
Ek dink jy moet hierdie video vir "Escort" stuur so dat hulle weer kan leer om russians behoorlik te maak. DIs nou een ding wat ek mis van SA maar die russians in die winkels is sommer sleg. Jou russians lyk baie lekker. :-)
Baie dankie! 😉🏆👍
Good love the recipe and process. Where did you buy you sausage machines and what make it is. Did you customised made your braai holder love the sides to hold it . Dankie
Damn dit lyk perfek...
I remember buying Russians in Pick n Pay. Now I live in the Far East. What a great recipe, so no need for curing salt or bread crumb binder?
Hi! The salt content is sufficient, you can add curing salt if you prefer(recipe should be adapted).
No extra binders are needed in this recipe, great protein extraction from the water and meat👍🏻
This is a high quality Russian recipe and the taste is exceptional.
Thank you for watching and commenting 🙏
@@WolkbergArtisans2019 thank you for your response, your recipes are great and the scenery around your place is fantastic!
@99Jaapie thank you! Thank you for watching and enjoying our video recipes🙏
Wow - looks so good. Question, can lamb be substituted? It may be a stupid question considering you don't get lamb russians (as far as I am aware)...but i'm just curious if a lamb version is possible.
Hi! Yes, you can substitute the pork with lamb, not sure if the texture will be the same? You might want to mix the meat a bit longer for proper protein extraction 👍 Please let us know how it turned out.
This looks like a very nice recipe! Can the sausages be frozen?
Hi! They freeze really well, place them in the refrigerator for 24 hours to defrost. Very delicious!
lyk lekker
Now i know why Putin like south africa
Can you use goat, beef, turkey or mutton to make Russians? Me no-eat 🐖 🐷 🐽 🐗 🐖!! (Pig eat poooo pooo)
Weet iemand dalk van "marakas"....soet wide komkommer. Dit was reeds skaars in my tyd, naby Polokwane en die Bosveld waar ons dit gereeld geeet het. So ook daai soet oranje skywe dis bekend in Upington (die vrug se naam vergeet)...aitog.
Die marakas was baie amper soos soet patats......net baie beter!
Ek kort vriende soos jy in my lewe😂
Dit lyk baie lekker . Egte kwalityd
Hmmm... best smoked Russians look very tasty😂🎉
Great video, what meat stuffer did you use in the video?
Thank you! It is a 5L meat stuffer, no name brand😂👍
Excellent video thank you! I can tell you right now the best sausages in the whole world you gonna find them in from central to eastern europe. Absolutely delicious. Fun fact: have you ever eaten hotdogs (in europe we call them kremwurst or frankfurter) made out of mince lamb meat? check it out your hat gonna fly to Mars!
Hi! You are absolutely right! Some of the best in the world. That sounds delicious!
Weet jy hoe lank al soek ek die ding gaan dit maak en in my winkel verkoop sal jou laat weet Dankie
Mooi ou swaar Australia 🇦🇺
Nou mis ek Afrika. Dit lyk lekker.
OI VEY, ek wil dit graag probeer maak
I also like to cold smoke these.
Here is a moer of an easy and very cheap way to cold smoke anything.
I prefer to cold smoke my sausages, and I cold smoked these russians (brilliant recipe btw,) and they came our perfectly.
If you don't know, cold smoking is smoking the food without cooking it.
You still get the smoked flavour, but you will end up cooking the sausages/meat/chicken/cheese like you normally would.
No offset smoker needed, just a braai with a lid, and for safety sake get Prague Curing Salt #1 (insta-cure/pink salt#1) from Freddy Hirsch.
When cold smoking, the temperature can be in a range that might be dangerous, so the Prague Salt #1 takes care of that.
Anyway, just get a big flour sieve (your missus will have at least one in the kitchen) and push the mesh in, so it forms a sort of cone on the other side, add smoking pellets around the cone, but leave a gap, light the one side and just close the lid.
When they reach about 40 degrees C or 100 degrees F, they are ready.
Here is a video that shows you how:
ua-cam.com/video/UYUMaKsbT18/v-deo.html
So easy, and it works!
Beeldskoon!!!
Bliksem !!!!! Ek vlieg Maandag vir 3 weke SA toe. Ek gaan daar naby julle wees. Ek dink julle moet my maar elke dag oornooi vir ete !!!! Sjoe, dit lyk kekker.