Kiełbasa Swojska

bolepa
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Post by bolepa » Fri Sep 15, 2017 16:58

Bob,
It was Redzed's 2016 Christmas Kiełbasa. I think it worth to try redzed second version as well....
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Post by bolepa » Fri Sep 15, 2017 17:16

Oh, my bad - I wasn't exactly following step by step and word by word the process for this version laid by redzed but here what I did:
I replaced step 8 "8. Smoke for 90 min at 57-60C (135-140F), then raise the temp to 72C (160F) and finish in the smoker at 82C (180F) for 20-30 min. until sausages reach 68C (155F) internal temperature and casings change from a reddish to a light brown colour." with steps 7 through 9 of redzed second version: "7. Smoke the kiełbasa for two hours at 135F and then for another hour at 150F
8. Preheat pot with water to 180F, transfer sausage directly from smoker to the pot and main a steady temp of the water at 170F.
9. Once the IT of the sausage reaches 155F, cool with water."
I used sous vide method for poaching sausage.
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Post by martin » Fri Sep 15, 2017 22:39

Yep I use sous vide anova circulator to poaching sausage, and this is great toy for that.
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Post by redzed » Sun Mar 04, 2018 00:27

Yesterday I smoked a little more than 24lbs of a Polish style kielbasa. 15lbs will be auctioned tonight at a fundraiser for a winemakers club that I belong to. Wine making is another one of my hobbies since man cannot live on sausage alone. :lol: Making a Polish type of sausage involves not only ingredients but meat classification and curing before the grinding, mixing and stuffing. Sausage was made from pork shoulder, utilizing butt and picnic cuts. This time I also appreciated my new Cabela's electric mixer, which I attach to my LEM grinder. Works like a charm! In retrospect I probably used a bit too much fat, but overall I am quite happy with it. Compared to North American recipes, this sausage is lightly spiced but married together it has great flavour and mouth feel. None of the ingredients dominate or turn you off. This is a quality kielbasa, the likes of which you could only source from a first rate traditional sausage shop. It is as far from the supermarket fakes as is the moon from earth. :lol:

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Meats
3.5kg pork Class I, less than 5% fat
6.5kg pork Class IIB, approximately 35-40% fat
1.2kg kg pork Class III, approximately 10% fat

Ingredients per 1kg of meat block
16g non iodized salt
2g Cure #1
3g finely ground black pepper
3g fresh garlic
1g dried marjoram
.5g mace
100ml ice cold water

Instructions
1. Cube all meats in 3-4cm pieces, keeping the different classes separate.
2. Add the salt and Cure #1 to the meats, distribute well, place in a covered containers, and cure in fridge for 48 hours.
3. Grind: Class l pork - 10 mm plate; Class II pork - 6 mm; Class III - 3 mm plate, two times.
4. Thoroughly mix the Class III pork adding as much ice cold water as it will hold. I did this by hand. This will be the glue that binds everything together.
5. Combine the three meat classes and mix well, adding the rest of the water. I mixed the sausage for about 10 minutes in the electric mixer.
6. Stuff into 40mm hog casings. Form 8-10" (20-24) cm links.
7. Hang for 12 hours at 2-8°C (35-46°F) or for 2-3 hours at room temperature.
8. Smoke for about 2.5 hours at 57-60C (135-140F).
9. Poach sausages in 75C (168F) water until IT of 67C (152F)
10. Cool sausages with water, hang in room temp for a couple of hours to dry and bloom and refrigerate.

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Last edited by redzed on Sun Mar 04, 2018 08:29, edited 2 times in total.
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DanMcG
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Post by DanMcG » Sun Mar 04, 2018 01:23

Great looking product Redzed
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Post by Bob K » Sun Mar 04, 2018 02:30

That does look good. A lot of sorting with the meats!!

Gees when you said electric mixer that attaches to the grinder I thought that they had come up with a double auger that turned in opposite directions like the commercial mixers. :cry:
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Post by redzed » Sun Mar 04, 2018 16:31

This is the set up that I have. The 3/4H LEM grinder is attached to the Cabela's mixer with a special coupler made with a 3D printer. The blades of course turn in one direction.

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Poaching technique ...

Post by Steve Schroeder » Thu Mar 08, 2018 17:17

Redzed - when you poached these sausages, did you put them directly in the water, or bag them first? About how long do you run the mix in the Cabela's mixer? I have the hand crank kind, and gave up on it because it's too big to fit easily in the sink to wash out. I usually use a mortar mixer on a drill, or my Kirby Bucket Mixer. Thant thing is a great Rube Goldberg setup - I think you could mix milkshakes in it. Best regards -
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Re: Poaching technique ...

Post by redzed » Sat Mar 10, 2018 07:48

Steve Schroeder wrote:Redzed - when you poached these sausages, did you put them directly in the water, or bag them first? About how long do you run the mix in the Cabela's mixer? I have the hand crank kind, and gave up on it because it's too big to fit easily in the sink to wash out. I usually use a mortar mixer on a drill, or my Kirby Bucket Mixer. Thant thing is a great Rube Goldberg setup - I think you could mix milkshakes in it. Best regards -
I loaded the sausages immediately out of the smoker into a large pot with water at 175, no bagging, just traditional poaching. The temp of the water dropped immediately and I set the poaching temp at 168. When poaching sausages I usually add one or two grams of salt, but this time I didn't and am vey happy with the result. I use an induction heater and a sous vide circulator to keep the water temp even. I think it took around 15 minuter until the sausage reached 152.

I mixed the batter for approximately 10 minutes and it came out it was really sticky. The 48 hour cure really helps with that since the meat is already salted, and the grinding draws out the myosin even before you start mixing. I have a utility sink in my work area and the grinder hopper does fit into it. Removing the hopper and washing it, making sure you remove every bit of meat from every nook and cranny, is indeed a bit of a chore. On the other hand it would have been a lot of work to mix 25lbs by hand, and not as well as with the mixer.
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Post by redzed » Fri Mar 30, 2018 20:27

My last batch of "swojska" was so good and disappeared so fast that I had to make it for Easter. Essentially the same recipe as above, but I used Class IIA pork, which has considerably less fat than Class IIB and ground it with the 7mm plate.

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Post by bolepa » Fri Mar 30, 2018 22:34

redzed, looks like you omitted Allspice, Nutmeg and Juniper berries in this modified recipe comparing with your previous one... From your view point - does it taste better? I was very happy with your previous recipe. :-)
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2018 Christmas Kiełbasa

Post by redzed » Mon Dec 24, 2018 08:40

2018 Christmas Kiełbasa

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Another variation of a Kiełbasa Swojska that I made for this Christmas. Most of it is already gone as I gave it away to my friends. I'm vey pleased with the spices and the overall out come.

Meats
250g pork Class I, less than 5% fat
250g wild boar Class I, less than 5% fat
300 pork Class IIB, approximately 30% fat
100g beef, Class I
100g backfat

Ingredients per 1kg of meat block
17g non iodized salt
2g Cure #1
3g finely ground black pepper
4g fresh garlic
1.5g dried marjoram
1g ground caraway
.5g mace
100ml ice cold water

Instructions
1. Cube all meats in 3-4cm pieces, keeping the different classes separate.
2. Add the salt and Cure #1 to the meats, distribute well, place in a covered containers, and cure in fridge for 48 hours.
3. Grind: Class l pork and Class i wild boar - 12 mm plate; Class II pork and back fat - 7 mm; Class I beef - 3 mm plate, two times.
4. Thoroughly mix the Class I beef adding as much ice cold water as it will hold. I did this by hand. This will be the glue that binds everything together.
5. Combine the meats and mix well, adding the rest of the water. I mixed the sausage for about 10 minutes in the electric mixer.
6. Stuff into 29-32mm (blue ring) hog casings.
7. Hang for 12 hours at 2-8°C (35-46°F) or for 2-3 hours at room temperature.
8. Smoke for about 2.5 hours at 57-60C (135-140F).
9. Poach sausages in 75C (168F) water until IT of 67C (152F)
10. Cool sausages with water, hang in room temp for a couple of hours to dry and bloom and refrigerate.

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Wesołych Świąt! Image
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Post by bolepa » Mon Dec 24, 2018 15:17

redzed, Another nice looking kielbasa from you! Wow! What a beauty... Last week I made 5 pounds swojska using one of you recipes and taste was absolutely on spot. Color was, I would say OK - medium brown. Your sausage always have such a nice red-ish color and I cannot achieve that. I usually skipping one step from your process: I don't bloom sausages in room temperature after cooling them in ice water. Can this be a reason for not giving that beautiful color to my sausages? Thank you!
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Re: Kiełbasa Swojska

Post by IskraTS11 » Mon Feb 25, 2019 17:02

These look great Redzed, exactly like the ones my grandparents did! I'll give your recipe a try and will post the results!
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Re: Kiełbasa Swojska

Post by Butterbean » Mon Feb 25, 2019 17:58

Beautiful work as always!
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