Recipes | 15 January 2016Homemade Kielbasa Share article facebook twitter google pinterest You know that old expression, “you don’t want to see how the sausage is made”? Well get ready to cook that into extinction with this recipe for classic and delicious kielbasa from Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home by James Peisker and Chris Carter. The best things are home made, and kielbasa is no exception. Enjoy! A traditional, fresh, Polish sausage, Kielbasa is incredibly flavorful and is near and dear to the hearts of true Polish folks—particularly those who are no longer living in a country where it is readily available. As it just so happens, our East Nashville neighbors, the owners of a small, family-owned dry-cleaning business, are Polish in origin. Therefore, we knew they would be perfect taste buds on which to test our Kielbasa. When we thought we had it right, we gave the family a couple of links to take home and sample, and the response we received was overwhelmingly positive. So overjoyed with finding a taste of home here in Nashville, the grandmother came back to the shop the next day just to give each one of us a “grandma mouth kiss,’’ as we like to call it. After an experience like that, we knew we got it right. YIELD: 5 POUNDS (2.27 KG)/ 10 LINKS DIE: 3/16 (MEDIUM) 5 pounds (2.27 kg) pork 1 1/2 ounces (43 g) salt 2 1/3 ounces (66 g) garlic 2/3 ounce (19 g) fresh oregano 1/3 ounce (9 g) black pepper 29–32 mm hog casings METHOD 1. Dice the pork into small, 1-inch (2.5 cm) cubes. 2. In a large bowl, mix all of the ingredients together with your hands until they are equally distributed. 3. Grind the mixture two times through a grinder on a medium die. 4. After each run through the grinder, use your hands to mix the ingredients together and fully emulsify the loose sausage. (The mixture should be sticky and well combined and the sausage should stick to your hand when it’s turned upside down.) 5. Add the loose sausage mixture to the stuffer; pack down to remove all air pockets. 6. Stuff the sausage into the hog casings and twist links 2 to 1 pound (455 g). (Generally, each sausage should be around 8 to 9 inches [20 to 33 cm] long.) 7. Lightly poke each sausage link with a poking tool 3 to 5 times. 8. Put the twisted links in the refrigerator, uncovered, and chill overnight to dry out the casings. 9. Snip the sausages at the seams to separate them into links The secret’s out! Get cooking the very best homemade sausage with techniques from Nashville’s Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville’s Porter Road Butcher will guide you through all the necessary steps to create the very best sausage – just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you’ll discover techniques and trade secrets for grinding. You’ll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage – or don’t- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: – Tomato Meat Sauce with Italian – Breakfast Pinwheels – Bangers and Mash – Bratwurst with Sauerkraut and Mustard – Jambalaya with Andouille – Hot Chicken Sausage Sandwich – Chorizo Torta – Merguez with Couscous – Boudin Balls – Cotechinno and Lentils – Italian New Years Dish – Beer-Braised Bratwurst with whole grain mustard and sauerkraut – Roasted Currywurst with spatzle and braised cabbage – Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce – See more at: http://www.quartoknows.com/books/9781631590733/Homemade-Sausage.html#sthash.N6x9PIxT.dpuf Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.