Pics-Kielbasa

Looks great.

What recipe did you use? People might want to try.

Oh FYI, I moved this to the Sausage forum (you might not have seen it, it's way down on the main page).

Russ

quote:

Originally posted by SmokinOkie:
What recipe did you use? People might want to try.

Russ

recipe is from Let's Make Sausage .com- nice website with all sorts of recipes for almost any king of sausage you'd want.

http://www.lets-make-sausage.c...-polish-sausage.html

Nice Que'n RN - What kind of casings did you use? Thanks for the link to the site!

quote:

Originally posted by Vicki B:
Nice Que'n RN - What kind of casings did you use? Thanks for the link to the site!

LEM brand 32 mm smoked, edible collagen casings

Que'n RN,

Looks good. I did my first sausage today. Ground the meat and stuffed with a KitchenAid attachment. Then smoked it in my cookshack. The Polish Kielbasa turned out salty. I probably won't be able to eat them. I use a recipe from Rytek Kutas' "Great Sausage Recipes and Meat Curing". I did a batch of Kielbasa (smoked) and a batch of Mild Italian (fresh). They both turned out salty, even though I followed the recipe exactly as stated.