Looking for some tasty sausage or just want to know where things really are from? Let’s make Kielbasa sausage as they did of old!
As I most recently have a little time, I was browsing on the web yesterday. In search of fresh, stirring tips, inspirational meals that I have never used before, to amaze my loved ones with. Hunting for a while unfortunately couldn’t discover any interesting stuff. Just before I thought to give up on it, I came upon this delightful and simple treat simply by luck on Suncakemom. The dessert seemed so fabulous on its photos, that required quick action.
It absolutely was simple enough to imagine the way it’s created, how it tastes and just how much my husband might like it. Mind you, it is very simple to keep happy the man in terms of treats. Anyway, I got into the webpage and simply used the step-by-step instuctions that have been coupled with superb shots of the method. It really makes life much simpler. I could suppose it is a slight inconvenience to take photos down the middle of cooking in the kitchen as you may normally have sticky hands so I really appreciate the effort and time she placed in to make this blogpost and recipe conveniently followed.
With that in mind I’m inspired presenting my very own recipe in a similar fashion. Many thanks for the idea.
I was tweaking the initial recipe to make it for the taste of my loved ones. I have to tell you it was an incredible outcome. They prized the taste, the consistency and enjoyed having a delicacy like this in the middle of a hectic week. They quite simply wanted lots more, a lot more. Hence next time I’m not going to make the same mistake. I am going to double the volume .
This Kielbasa Sausage is from SunCakeMom.
Soak the casing into iced water and keep it there until finished. Replace the ice if necessary.
Grind the meat if necessary and measure the rest of the ingredients.
Mix everything together. Depending on what type of filling machine we have, prepare for its filling too. Stand mixers will require the meat to be rolled into easily swallowable logs.
Pull the casing onto the filler tube. Don’t forget to push about an inch / 2 cm filling out so the casing will slide on easier. Pull as much casing on as it is possible so we don’t have to keep replacing it.
Start pushing the filling out. Optionally make a knot at the end and punch a hole on the casing so the air can escape. Control the amount of meat gets into the casing by holding onto the casing around the tube or releasing it.
As the kielbasa comes off the tube, roll it up. If the casings break, just remove enough filling at the end, make a knot and carry on like at the beginning. If the casings dry out and it sticks on the tube, apply some water.
Make the links on the kielbasa sausage. Roast, fry, cook or freeze them as desired.