Looking for some tasty sausage or just want to know where things really are from? Let’s make Kielbasa sausage as they did of old!
As I currently have some time, I had been browsing on the web a few days ago. In need of new, challenging ideas, inspirational dishes that I have never used before, to treat my family with. Looking for quite some time unfortunately couldn’t come across too many interesting stuff. Right before I thought to give up on it, I ran across this fabulous and simple dessert by chance. It looked so scrumptious on its image, it required prompt actions.
It was not so difficult to imagine just how it’s made, how it tastes and how much my hubby will enjoy it. Mind you, it is extremely easy to impress the guy in terms of puddings. Anyhow, I went to the website: Suncakemom and simply used the step by step instuctions that have been combined with superb snap shots of the task. It just makes life much simpler. I could imagine that it is a slight inconvenience to shoot photos in the middle of baking in the kitchen as you may most often have gross hands so that i seriously appreciate the hard work she placed in for making this post and recipe conveniently followed.
Having said that I’m empowered presenting my very own dishes in a similar way. Many thanks for the concept.
I was tweaking the initial recipe to make it for the taste of my family. I can mention it had been an incredible outcome. They loved the flavour, the consistency and enjoyed having a delicacy such as this in the midst of a lively week. They basically requested lots more, more and more. Thus next time I am not going to make the same miscalculation. I’m likely to double the volume .
Kielbasa Sausage credit goes to suncakemom.
Soak the casing into iced water and keep it there until finished. Replace the ice if necessary.
Grind the meat if necessary and measure the rest of the ingredients.
Mix everything together. Depending on what type of filling machine we have, prepare for its filling too. Stand mixers will require the meat to be rolled into easily swallowable logs.
Pull the casing onto the filler tube. Don’t forget to push about an inch / 2 cm filling out so the casing will slide on easier. Pull as much casing on as it is possible so we don’t have to keep replacing it.
Start pushing the filling out. Optionally make a knot at the end and punch a hole on the casing so the air can escape. Control the amount of meat gets into the casing by holding onto the casing around the tube or releasing it.
As the kielbasa comes off the tube, roll it up. If the casings break, just remove enough filling at the end, make a knot and carry on like at the beginning. If the casings dry out and it sticks on the tube, apply some water.
Make the links on the kielbasa sausage. Roast, fry, cook or freeze them as desired.