1st try at fresh Keilbasa

[cjj]

 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

[CoreyMac]

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

[Sailor]

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?

[cjj]

 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

[GusRobin]

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"