This time I had some trouble with figuring out which kind of sausage I should make. But I am happy that I tried this polish kielbasa. It might be one of the best that I have done.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_GVb1b_NY2O6DDC6aMAYDsQ0KGNT48aSx4JC9i7OFkirq2QW1DSK0K8QasvpZ7C4eJe7kfp6fkenyyCVlgd6AsBQMFtooNoR-qZauInfQCRCfSOi0l_NTTdHSKeC_kJTz5U4YFEwxGo/s400/tn_IMG_3754.JPG) |
Kielbasa, ready to eat. |
Ingredients for my kielbasa:
- 1 kg pork meat with about 20% fat
- 1-2 grams of marjoram
- 1 gram of garlic powder
- 1 gram of black pepper
- 20 grams of salt
- 100 grams of breadcrumbs
- 100 grams of water
The recipe is easy and straight forward.
I read in another recipe that you could have 10% beef, but I was too lazy this time to get 100 grams of beef. Usually the stores in my neighborhood do not package beef in such small packages.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRylg3eoHmm4ouNRyIISzcplUm43NYk25gMg_0cbVbaa5tjj7IlaabNyDZ98gOfJQqJg5vFY3VZ4L6u2Zl2FZbI3nOKAYtvyv6T5M0A4fric3cyqj-ENHa8cGqI6yQcSkew9XLk6UppWs/s400/tn_IMG_3729.JPG) |
Ingredients before use. |
Start by grinding the meat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgn8068jFfPiZrIrlfyOaogEBA8_o5sKCTJkiX-bbztWT0EDevDJVinaNGXZseeF1gKgSATwB5J-0ws-kSWsEKjSJbNdKroRQqVM0dX_L8zB89OM8RTNBPYKfocIyflMpdixRXru-a_U/s400/tn_IMG_3734.JPG) |
Grind the pork meat. |
Mix the meat with the spices, breadcrumbs and water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNq6I27Wye7QAaVns7XYMGMZeKYDS1nrloR-V-CY6i8-_LrGXLOXVYwEVjPVWywUqe5eWQtaLSWuI3bNCLsiHC2ZzfzD9znqyhKEosBmBEJQhQL1no4FeZ6IHiGrn-egkFzpFr7R3vRMU/s400/tn_IMG_3737.JPG) |
Yummy sausage batter. |
Before I place the sausage batter into the fridge, I will remove a little piece which I fry in a pan to try out the seasoning. Meanwhile, while the test piece will be cooked in the pan, I prepare the sausage casing and thread it on the sausage horn.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfQBER5Cw88Wd9lP4LyEHEMLgSjQ-RRE1mWE07kK-73NPK0xbw95ipqvPVuHTItU2dUrwoYftVy7nYzr8clEIis17QQvEURhuxGGp8Nxl28FJttYhfbZxD8oDvPcrqWMnrF6pLML9JQ4/s400/tn_IMG_3738.JPG) |
Something small for the chef. |
The picture below shows the already strung casing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtTVo_tBsCCgb2K3YO8jwZ-Vx9pzcfecz9w2cRvlgRHypJc_Tzj2kx3TUbvsXiHpMsqVchBWvbRKdyECI6LLV6xv1JcxPe6DMD6mYWjkKhHpeq9CzczThWKCAt4UAvi4EI9Es8TuNtDE/s400/tn_IMG_3740.JPG) |
First piece of the first sausage. |
With the casing strung up it is time to fill it with the sausage batter. Once that is done, then the only thong that remains is tying them nicely. I think the tying went pretty well this time.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb-qxtKOTxGK3_Io7VGtAqp_BTYwvp5LkQqXboYp4QB2jYD-cIa6fc-US48S0R97OU7rpNGpx32qgCf8jVY3PYSofU-bG_HjZeQAyN7OGYWhqn4C_FjGb8fu9M30LZr4MWb3t5DwXciM/s400/tn_IMG_3742.JPG) |
Tied kielbasa sausages. |
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