Smoking some Polish Sausage (Kielbasa)

[Sailor]

Made lots of fresh sausage but this is the 1st attempt at a smoked sausage.  I ran out of hog casings so had to fall back on using collagen casings.  This was the 1st time that I have worked with collagen casing and I found them to be very easy to stuff and no mess of soaking that goes along with the hog casings.  I was attempting to make ½ rounds and then hang the sausage but disaster hit.  Started my bend and the link broke in the middle.  So I opted to just lay the links in the tray and smoke them up that way.  I did not try to make any small links and hang and I am not sure if the collagen would allow a link to be made with out splitting.  Perhaps someone with experience could educate me on this aspect.

I used the recipe on page 206 of Rytek Kutas book 4th edition.

Starting out at 130 degrees for 1 hr to dry the casing.  Not as wet as a hog casing would be.  Then will ramp to 140 for 3 hrs and apply apple wood smoke.   Ramp to 150 for 3 more hrs an then to 160 until IT is 152 degrees.  If 160 is not getting the IT up will ramp to 170 for a bit and see where that gets me. 

Guess this is going to be a learning experience for me.

All mixed up and ready to stuff.


In the smoker and ready to start the process.

[classicrockgriller]

Glad to see you Smilin!

I know you have been waiting to do this and Today

is the day.  Congrats.

[KyNola]

Nice going Sailor.

NePaS is our sausage king.  I'm sure he will be along to give you some pointers.

[Sailor]

The smoke is finished and I was very happy with the end result.  The casings are not as dark as the photo shows as I think it was my flash and angle.  Pretty pink on the inside and a nice rich red on the outside. And the most important thing is the sausage tasted great!  All cut up and in vac bags and in the freezer except for a few links that I will munch on this weekend.

[NePaSmoKer]

Very nice

Now ya need my address  ;D  :D

[FLBentRider]

Nice!

I'll be right over...

[Tenpoint5]

Well done Sailor they look great

[Quarlow]

Very nice, good job. I still have delved into it yet. Still not sure what to do with my 7 lbs. of ground buffalo. Probably add 3 lbs. of ground beef but then I don't know what to add for flavour.

[DTAggie]

Sweet

[TestRocket]

Nice job there Sailor!