Homemade Kielbasa and Italian Sausage

[nashlaw]

I have been thinking about some of the kielbasa my grandparents used to bring back from Syracuse. The last good kielbasa I had came from a little grocery in Parma, OH(suburb of Cleveland). The place had wooden floors and two little old men that looked like the roaming gnome were the butchers. Man, that was gooood stuff!

Any of you guys have recipes and/or tips regarding making some REAL stuff at home? I would love to have good Italian sausage recipe, also.

 

[jcfd2201]

Re: Homemade Kielbsa and Italian Sausage

Man now I'm hungry! We have a little "private" butcher shop here in town that a friend of mine owns. This is the old style wood floors covered in saw dust small town butcher shop. He makes some awesome sausage. I will see if he has a recipe he is willing to share. I gotta go find a midnight snack now!

 

[RJW]

Re: Homemade Kielbsa and Italian Sausage

Here is a recipe that I got from a lady who runs a little polish store with fresh sausages and several types of peirogi. She is near the steel mills in NW Indiana and has been in business for 60 years.

6 Ft 2-1/2" diameter hog
-casings
3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Finely ground black pepper
2 ts Ground marjoram
1/2 ts Ground allspice
3-6 Cloves garlic, finely minced
2 tb Sweet paprika



1. Prepare the casings. 2. Grind the meats and fat
together through the coarse disk. Make sure the meat, grinder are very cold so the fat does not smear and you get a good grind 3. Mix the remaining
ingredients with the meat. 4. Stuff the casings and
leave the sausage in long links. Lengths of eighteen
inches to two feet are traditional. 5. Allow the
sausage to dry in a cool place for three or four hours
or refrigerate for twenty-four hours uncovered. 6.
Cook by roasting in a 425~ F. oven for forty-five
minutes.

Now I also recommend mushroom or sauerkraut pierogies with this. Some good dark bread, whole grain mustard and time to enjoy it.

Do you want a sweet or hot Italian sausage recipe?

 

[WPG]

Re: Homemade Kielbsa and Italian Sausage

I have had some good kielbasa over the years from several ethnic areas but this is some of the best:

http://www.kielbasy.net/story.html

Still family owned and operated.
Opinions and tastes vary of course.

The owner will not share the trade secrets.

They also have kielbasa themed music: http://www.kielbasy.net/index.html

 

[nashlaw]

Re: Homemade Kielbsa and Italian Sausage

Thanks fellas.

Anyone have anything to add?

RJW, that looks like a winner! I would like a hot and mild(sweet) Italian sausage. I will probably be more inclined toward the sweet since I have some recipes that call for it.

 

[RJW]

Re: Homemade Kielbsa and Italian Sausage

Let me dig through my recipe files. Have a recipe from an old Sicilian who lived in Chicago. He used fennel pollen to flavor the sausage but you can use fennel seed.

 

[RJW]

Re: Homemade Kielbsa and Italian Sausage

Nono John's Italian Sausage recipe

3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 1/4 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
3/4 teaspoon ground fennel seed and 1/2 teaspoon fennel pollen if you have it
1/4 teaspoon brown sugar
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Directions
1.Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2.Chill meat and stuff into casings. Let sausage dry in the refrigerator for at least 12 hours. For patties divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

You can also make this hot italian sausage by leaving out the brown sugar and fennel pollen and add 3-6 teaspoons red peppe flakes.

Enjoy

 

[nashlaw]

Re: Homemade Kielbsa and Italian Sausage

RJW- you are in my cool book.

Gonna try to find some fennel pollen.

update: Fennel pollen on the way.

 

[Sean the Nailer]

Re: Homemade Kielbsa and Italian Sausage

Great thread, thanks guys.

 

[nashlaw]

Re: Homemade Kielbsa and Italian Sausage

Anybody else have any ethnic favorites?

 

[Sean the Nailer]

Re: Homemade Kielbsa and Italian Sausage

Farmer's Sausage is big around here, but my favorite is Mennonite Style Farmers Sausage.

No, I don't have a recipe for that, and it is hard to find.

I've yet to make Andouli sausage though, but one day.

 

[TCA4570]

Re: Homemade Kielbsa and Italian Sausage

Enough recipies to make you explode.

http://home.pacbell.net/lpoli/

Try this one too.

http://sausagemakers.com/

Having meat and time is cheaper and better tasting then store stuff.