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 surfing on the internet the other day. In search of fresh, intriguing tips, inspirational recipes that I’ve never tasted before, to surprise my family with. Looking for quite some time yet couldn’t come across lots of interesting things. Right before I thought to give up on it, I came upon this delicious and simple dessert by chance. It seemed so delicious on its image, that required immediate actions.
It was simple enough to imagine how it is created, how it tastes and how much boyfriend will probably want it. Actually, it is very easy to keep happy the man in terms of cakes. Yes, I am a blessed one. Or perhaps he is.Anyway, I visited the webpage: Suncakemom and followed the step-by-step instuctions that have been combined with impressive images of the procedure. It just makes life faster and easier. I could suppose it is a bit of a inconvenience to take photos down the middle of baking in the kitchen as you may typically have gross hands and so i pretty appreciate the commitment she put in to make this post and recipe conveniently followed.
That being said I’m inspired to present my very own dishes in a similar way. Many thanks for the idea.
I was fine tuning the original recipe to make it for the taste of my loved ones. I’ve got to mention it had been an incredible outcome. They prized the flavour, the structure and enjoyed having a treat like this during a stressful workweek. They quite simply asked for even more, many more. So the next time I’m not going to commit the same mistake. I am going to twin the amount to keep them delighted.
Kielbasa Sausage credit 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.