I made my1st batch of fresh polish kielbasa I was good but not what I am used too I used 35mm hog casing and it split and pulled off the meat when i baked it baked it , also I am used to a nice pink polish kielbasa this turned brown any one have any Ideas on the split casing and the color thanks
Fresh sausage will always turn brown when cooked. The pink color is from the cure that is put in. Kielbasa is usually done as a cooked sausage in a smoker. I do kielbasa burgers all the time, same spice and just fry in a frying pan or bbq. Always cook up brown because I don't use any cure. As far as the splitting, its common for fresh sausage to split if the casings are stuffed tight.
Corey
Yep, CoryMac has you cover on this. If you did not use cure #1 you will not have the pink color. As for the split casings I don't know. Can you tell us what temp you were baking the sausage?
I cooked it at 350 I was raised in coal county of Pa. our fresh Kielbasa was always pink when cooked and the casing never split baked or boiled so you think cure # 1 will keep it pink the casing that were used were a lot heavier then the hog casing i uses maybe I stuffed them to full I guess I will have to try another batch
I usually stuff and then ramp the temp up from 140 to 170-175 until the IT reaches about 155 -160. then put in a cold bath until it gets back to about 110. Then I let it sit out and bloom. If you put this at 350* from the start you probably had it "fat out"