Market Garden Brewery: Kielbasa 12/17/12

10:08 AM, Dec 17, 2012   |    comments
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To make Kielbasa
3 lbs Pork Shoulder cut into strips
1 lb 10 oz Beef top round cut into strips
1 lb 3 oz fat back(The Hard fat from the back of the pig)
1 lb ice

Pork Seasoning
1.25 oz Salt 2.5 Tablespoons
.25 oz Pink Salt (TCM Curing Salt) .5 Tablespoon

Beef seasoning
1/3 oz Black Pepper 2/3 tablespoon
1.25 oz Salt 2.5 Tablespoons
.25 oz Pink Curing Salt .5 tablespoon
.16 oz Ground Mustard 1 tsp
1/3 oz Granulated Garlic 2/3 tablespoon
2.5 oz Dry Milk Powder 5 tablespoons

Season the two meats and let sit in refrigerator for an hour Grind Beef with large plate and pork with smallest plate then combine and stuff into a hog casing Let sausage sit in refrigerator overnight and then poach the next day to an internal temperature of 165 degrees or go to your local grocery store and buy a nice kielbasa or natural cased polish

1 head of green cabbage
5 carrots cut julliened
1/4 head of red cabbage
1/4 cup of lime juice
heft pinch of salt
heft pinch of sugar
1 cup of creme fraiche
1/8 cup hot sauce

Shred the cabbage and add to the carrots and sprinkle with salt and sugar and let stand for 30 minutes in room temperature Add hot sauce, lime juice and cremefraiche then adjust seasoning to taste


French Fries
Either buy Frozen French Fries or cut some potatoes into french fries and deep fat fry them and season with salt, paprika, brown sugar, cayenne and pepper

BBQ sauce use either your favorite store bought brand or your favorite home recipe

12 nice sturdy Hoagie roll style buns


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