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 a little time, I had been searching on the internet yesterday. On the lookout for fresh, fascinating tips, inspiring dishes that I have never tasted before, to amaze my loved ones with. Hunting for a while unfortunately couldn’t discover lots of interesting things. Right before I wanted to give up on it, I came across this tempting and easy dessert simply by chance at Suncakemom. The dessert seemed so delightful on its photo, that required rapid actions.
It had been simple enough to imagine the way it’s created, how it tastes and just how much my hubby might want it. Actually, it is rather simple to keep happy the guy when it comes to puddings. Yes, I am a lucky one. Or perhaps he is.Anyway, I got into the page and used the comprehensive instuctions which were combined with nice snap shots of the process. It just makes life faster and easier. I can suppose it is a slight effort to take photographs in the midst of baking in the kitchen as you may usually have gross hands therefore i really appreciate the commitment she put in to make this post and recipe easily implemented.
With that said I am inspired to present my own, personal recipe in a similar way. Many thanks the thought.
I had been tweaking the initial mixture to make it for the taste of my family. I have to say it turned out a great success. They enjoyed the flavour, the overall look and loved having a delicacy like this in the middle of a lively week. They ultimately asked for even more, many more. So the next occasion I am not going to commit the same mistake. I’m likely to twin the volume .
This was made possible through SunCakeMom who provided the original Kielbasa Sausage Recipes.
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.