[CAN] Kiełbasa Czosnkowa (garlic sausage)

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Rick
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[CAN] Kiełbasa Czosnkowa (garlic sausage)

Post by Rick » Thu Nov 28, 2019 13:07

I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc.
I thought it would be nice to give this sausage a go, after all you can't really over garlic anything can you?
Thanks for the recipe help.
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redzed
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Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Post by redzed » Thu Nov 28, 2019 23:05

Take a look at the recipe here: https://www.meatsandsausages.com/sausag ... ked-garlic

The amount of garlic is a bit low there, so I would start at 5g/kg. But garlic is a matter of taste and it also depends on the variety you use. Some recipes call for as much as 10g/kg. If you do go for a higher amount I hope I would not end up sitting next to you next time I'm on a plane. :D

Polish garlic sausage is often dried after smoking. You can hang it for 3 days in a cool room after smoking, or smoke it again the next day with warm smoke (35-40C) for several hours, then hang for a day or so.
Rick
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Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Post by Rick » Fri Nov 29, 2019 02:02

Oh yes garlic, the wife and I would order out a pizza and take along 6-8 cloves diced up for the pizza man to spread on our pizza. The next day my ride share person would get in the truck and announce, you had pizza with garlic last night didn't you? How can you tell I'd ask.... he replied, because your leaking!
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redzed
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Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Post by redzed » Fri Nov 29, 2019 05:50

And you kept everyone safe from vampires! Actually attitudes have changed about garlic. When I was growing up people who ate garlic flavoured foods were the subject of derision and made fun of. Now garlic is used widely in a variety of dishes, considered as a health food and good quality garlic is difficult to buy and expensive. And it sure rounds out and gives character to kielbasa!
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Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Post by fatboyz » Sun Dec 01, 2019 17:13

Being a Ukrainian, and being in the heart of the Ukrainian part of Central Albert I know a good garlic sausage when I see it. This is the recipe we use. I got it from a friend who ran shop here for a long time until it burned down. He would make about 40,000 pounds of garlic rings from wild game for hunters every year.

We use 75% lean wild game or beef, and 25% fatty pork belly trim. The wild meat is ground twice through a 1/8" plate and the pork once through a 3/16" (5mm?) plate.

grams spice per kg. meat
15 g salt
2.5 g cure #1
2 g Black pepper
4 g white pepper
.5 g mace
1 g nutmeg
9 g garlic (I use between 8 and 10 g/kg)

I also add 1-1.5 liters of ice cold water for a 10 kg or 20 pound batch.

I smoke and finish mine in my smoker right to the 156F internal temp.
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Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Post by redzed » Thu Dec 05, 2019 20:59

Thanks for posting the recipe. Looks like a good one! And with that amount of garlic it will definitely keep Dracula at bay! The one thing that I would do a bit different here is to classify the meats and grind a portion of it with a coarser plate. The reason that your friend ground the venison so finely (1/8" or 3mm) because the meat he got from the hunters was not trimmed at all from connective tissue. Doing that is time consuming, but if you can separate a portion of it, ideally 50% with no connective tissue, grind it with a 12mm plate, and the fat with a 6mm or 7mm plate. You will have better texture rather than something resembling an emulsified product. The portion with the tendons and silverskin of course should be processed through the 3mm plate.
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