Making my own sausage is on the list, but it's down there aways, but while I was doing a little recon on Xmas gift exchange possibilites, I spotted some big ole polish sausage in the meat case. Can I assume these are ready to just take some smoke and bring up to an appropriate IT? The butcher mentioned something about making kielbasa, and I just nodded my head like I knew what he was talking about. Is a cooked polish sausge the same as Kielbasa?
Thanks and BTW, first crack at baby backs this weekend also ;D
In my world, kielbasa = polish sausage.
You will want to "hot smoke" (@225F or above) these. I don't know the desired IT off the top of my head.
I agree with FLBR. Sounds fresh (no cure) so a hot smoke is in order. I'd probably go to about 155 IT.
Yes, kielbasa is Polish sausage.