Homemade Sausage Making

Few days ago i finally decided to make something special (just for fun).
Artist sausage - outstanding taste (visible green spots - pistachios) - Milky Way sausage - there are 3 different minces in spiral configuration, center of "galactic as piece of pork loin, and "black hole" also visible (cranberry)(different taste with each bite)- Famous Russian sausage - Doctors sausage this one very good taste but needs some polishing in texture in future Ideas came from this topic on polish forum - https://wedlinydomowe.pl/forum/topic/13 ... -receptur/ - recipes from 1938 year - Russian highest grade of sausages.

Fantastic. Could you share the Russian sausage recipe?

My God! I am feeling so envious right now. You can get some fine cuts of meat, process them, smoke them all by yourself and of course, enjoy them. I have always been curious about that and I just read in one of Marianski's book a reference... poaching right after smoking. For some reason I always thought that the cooking always happened in the same smoker. Does poaching the smoked meat make it lose some of the smoking flavour?

I started experiencing with smoke by smoking some jowls in a big plant pot while a finish my brick smoker. The meat never gets too hot in there therefor I have to poach it after and always end up struggling to find a clean plastic bag with no holes to put the meat in so it makes no contact with the water (for some reason always thought that was the right way).

StefanS wrote: ↑

Wed Mar 11, 2020 17:31

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Kielbasa smoked with cherry wood.

Always wondered how to get that texture in the sausage meat. I keep seeing pictures and videos where they all look like that but I have never be able to reproduce it.

Cooking to long at too high of heat melts all the fat which gives the grainy texture.The key with poaching is the speed in which the sausage is cooked. I gradually increase the heat in the smoker until the internal temp gets to 130F. Then into the water. I use a sous vide circulator in to control the temp. Sometimes I’ll put them in a bag but just as often not. Depending on the diameter getting the temp up to 157F can take as little as 15 minutes. There may be some smoke flavour loss but never enough to worry about. The beauty with this method is little to no melting fat which is where you get the proper texture.

Albertaed wrote: ↑

Thu Mar 18, 2021 14:35

Could you share the Russian sausage recipe?

will do after polishing it a little. At this moment (in my own judgment) recipe is not ready yet to be published.

Few days ago was Sausage/kielbasa day in central Mass. Just Kabanosy, "wiejska" i Parowki (emulsified meat, fat, and a little spices - something similar to "Franks").

Looks excellent as always Stefan! What type of casings did you use?

Kabanosy - sheep casing 24-26 mm, tubed
Wiejska - hog casing 32-35 mm.
Parowki - sheep casing, 26-28 mm, tubed

Very nice looking kiełbasy! Wish I lived closer so that I could come over for a sample! My sausage supply is almost down to zero. Have been busy with too many other things. Must be getting older because everything takes me longer to do.

To restock freezer and for sharing with friends - simple Wiejska and "Grill kielbasa"(formutated especially for grilling - mild hot, little more fat for nice sizzling/taste)
Before smoking - During smoking - Ready - finished in smoker (not poached)

StefanS wrote: ↑

Tue Aug 10, 2021 13:30

for sharing with friends

...rather for an army regiment...

That's a semi load of kielbasa! Fine job! Did you also finish (cook) the one for grilling? I'm making three grilling sausages for my winemakers' club picnic next week and one will be Polish style. I'm considering smoking them to colour at 50 - 55C. They will be finished on the grill. The other sausages that I will be making will be a bratwurst and a Spanish chorizo fresco. I hope they turn out, but I am a better sausage maker than a winemaker.

So - another Christmas/ Holiday season is coming. As always - it is time to make some kielbasa - Ham Kielbasa, Wiejska(aka zwyczajna) Kielbasa, Doctor's Kielbasa (very old recipe from Russia (1938), and polish Hotdogs (Parowki).
Before smoking - after smoking and poaching -

Wow looks fantastic! I was just reading about "Doctors sausage" Its something on my list to try.