"Smoked Sausage" vs "Kielbasa" ??

[Old Frenchie]

Okay, this is really going to show my ignorance ....    I'm obviously a total newbie.

Our local (small town) supermarket sells "shurfine" brand sausage links that about the size of fat hot dogs. I've tried both the kielbasa(pork), and the "smoked sausage(pork/beef)". I really like the smoked sausage the best and would like to try to make something similar for my first "smoked sausage" project.

I've found recipes on the site for kielbasa (some with all pork and others with a mix of pork and beef). Would the recipes with pork and beef kielbasa be somewhat close to the type of sausage I've been buying or is a "smoked sausage" recipe something entirely different? I'm obviously not looking for the exact recipe of those that I've been buying, just your experienced guess of something that may get me in the general ballpark.

If entirely different, can someone point me to a recipe for pork/beef smoked sausage?

Again, thanks for any and all help.

Roger

 

[Sam3]

"Kiełbasa is sausage from Poland. Kielbasa is common in North America. Though in Polish “kielbasa” simply means “sausage,” in English, kielbasa refers to a particular genre of Polish sausage."

[Habanero Smoker]

Smoked sausage can vary in ingredients, flavor and/or texture. Look through the sausage section or the link below. Also any fresh sausage recipe can be converted for smoking by adding the correct amount of cure, and reducing the amount of salt by the same amount.

Sausage Recipes

[Kevin A]

can someone point me to a recipe for pork/beef smoked sausage?

Roger

Here's one recipe that may replicate what you had, Roger.

Smoked Sausage
 
U.S.      Ingredient    Metric
4¾ lb.   Pork lean        2155g
2¼ lb.   Pork fat back   1020g
1 lb.      Beef chuck       454g
7 tsp.    Salt                  51g
1 Tbs.    Dextrose          21g
3 Tbs.    Paprika, smoked 18g
2Tbs.     Garlic powder     16g
5 tsp.    Onion powder  13g
1½ tsp.  Cure#1            9g
1 Tbs.     Pepper, red (flakes) 7g
3 Tbs.     Sage                6g
3 Tbs.     Coriander, ground 5g
2 tsp.     Pepper, black     4g
35 mm Hog casings 
 
1. Partially freeze the meats and the fat then grind through a medium (10mm) plate.
2. Add all the remaining ingredients to the ground meats
3. Mix well, cover, and let stand in refrigerate at least 2-3 hours to cure.
4. Stuff the mixture into 35mm hog casings about 18’ long leaving enough casing to tie the sausage into
a ring [optional: leave in long continuous coil].
5. Hang the sausage at room temperature, until the meat paste reaches ambient temperature and the
casing are dry to the touch.
6. Place sausage in pre-heated smoker (130F) and apply heavy smoke for 2 hours; raise
temperature of the smoker to 170F and continue smoking until internal temperature is 155F 
7. Plunge in ice water for 15 minutes; chill in refrigerator at least 6 hours.
8. Before eating heat the sausage gently over low heat on the grill and serve hot.

[NePaSmoKer]

Polish Kielbasa  AKA: Krakowska or Krakow

So many types of these sausages.

FRESH Krakow

5lb pork shoulder

2 T Kosher salt
1 T crushed mustard seed
1 1/4 t black pepper
1 t garlic powder
3/4 t allspice
1/4 t celery seed
3/4 cup water
29-32mm hog casing


SMOKED

5 lb pork shoulder

1.5 T kosher salt
1 level tsp cure 1
8 cloves finely diced garlic clove
2 T sweet hungarian paprika
2 t black pepper
2 tsp dry marjoram
3/4 cup water
29-32mm hog casing


Smoked Sausage

3 lb lean ground beef
1 lb pork shoulder
1 lb pork fat

1.5 T kosher salt
1 level tsp cure 1
1 T sugar
1 T onion powder
2 t black pepper
2 t juniper berries, crushed
1 t garlic powder
1 tsp dry sage (careful dont add more)
3/4 cup water
29-32mm hog casing

Add the dry to the water and mix well. Add the seasoned water to the meat, mix well and grind thru med or fine plate to cut the juniper berries down. Stuff and smoke.

[Old Frenchie]

Thank You, Thank You, Thank You !!!

You have all been very helpful !!

I think I now know the process and the ingredients ... now I just need to order stuff and do it.

Thanks again for all the help ... I promise to take pictures and post the results when the time comes.

Roger

[Old Frenchie]

can someone point me to a recipe for pork/beef smoked sausage?

Roger

Here's one recipe that may replicate what you had, Roger.

Smoked Sausage
 
U.S.      Ingredient    Metric
4¾ lb.   Pork lean        2155g
2¼ lb.   Pork fat back   1020g
1 lb.      Beef chuck       454g
7 tsp.    Salt                  51g
1 Tbs.    Dextrose          21g
3 Tbs.    Paprika, smoked 18g
2Tbs.     Garlic powder     16g
5 tsp.    Onion powder  13g
1½ tsp.  Cure#1            9g
1 Tbs.     Pepper, red (flakes) 7g
3 Tbs.     Sage                6g
3 Tbs.     Coriander, ground 5g
2 tsp.     Pepper, black     4g
35 mm Hog casings 
 
1. Partially freeze the meats and the fat then grind through a medium (10mm) plate.
2. Add all the remaining ingredients to the ground meats
3. Mix well, cover, and let stand in refrigerate at least 2-3 hours to cure.
4. Stuff the mixture into 35mm hog casings about 18’ long leaving enough casing to tie the sausage into
a ring [optional: leave in long continuous coil].
5. Hang the sausage at room temperature, until the meat paste reaches ambient temperature and the
casing are dry to the touch.
6. Place sausage in pre-heated smoker (130F) and apply heavy smoke for 2 hours; raise
temperature of the smoker to 170F and continue smoking until internal temperature is 155F 
7. Plunge in ice water for 15 minutes; chill in refrigerator at least 6 hours.
8. Before eating heat the sausage gently over low heat on the grill and serve hot.

Kevin A .... Thanks for this reicpe ... I think I'll make this my first project.

One last question ... How many hours would you guess it will take in the smoker using this process (that is not using a hot water bath) if I am using 25mm coligen casings?  Just looking for a ballpark estimate.

Thanks again for all your help... I really appreciate it.
Roger

[devo]

At least 8 hours I would say, just keep an eye on the IT of the sausage near the end or it will fat out on you

[Old Frenchie]

At least 8 hours I would say, just keep an eye on the IT of the sausage near the end or it will fat out on you

Thanks devo .... now I know what to expect ...