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 was browsing on the internet the other day. In search of fresh, interesting thoughts, inspiring dishes that I have never tried before, to astonish my loved ones with. Hunting for a long time unfortunately could not find any interesting stuff. Just before I wanted to give up on it, I came upon this delicious and easy treat by chance. It looked so delicious on its snapshot, it called for rapid actions.
It was not difficult to imagine just how it’s made, its taste and how much my hubby will like it. Actually, it is rather simple to please the man when it comes to treats. Anyways, I visited the site: Suncakemom and then followed the precise instuctions that have been coupled with great images of the procedure. It really makes life less difficult. I can suppose it’s a slight hassle to take photographs down the middle of baking in the kitchen as you ordinarily have gross hands so I genuinely appreciate the effort and time she devote for making this blogpost and recipe easily followed.
With that in mind I’m inspired to present my personal formulas in a similar way. Appreciate your the concept.
I had been fine tuning the main formula to make it for the taste of my family. I can say it absolutely was a terrific outcome. They prized the taste, the overall look and enjoyed having a treat like this in the midst of a lively workweek. They ultimately requested even more, more and more. Hence the next occasion I’m not going to commit the same mistake. I am gonna twin the volume .
The origanal Kielbasa Sausage is from 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.
