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Smoked Kielbasa

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Submitted by kayto

Smoked Kielbasa recipe

YIELD

10 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

5 75
TABLESPOONS ML SALT
1 15
TABLESPOON ML SUGAR
granulated
2 2
GARLIC GARLIC CLOVES *
1 15
TABLESPOON ML BLACK PEPPER
1 5
TEASPOON ML MARJORAM *
1 473
PINT ML WATER *
10 4.5
POUNDS KG PORK SHOULDER
1

Directions

Grind all the pork butts through a ¼ inch, or ⅜ inch grinder plate and place in the mixer.

Add all the ingredients and mix well, until all the spices are evenly distributed.

Stuff into 35-38mm hog casings.

Hang on smoke sticks spaced properly and let dry in cooler.

Be sure that meat has been chilled to 32 to 34 degrees F. before starting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 465g (16.4 oz)
Amount per Serving
Calories 1050 53% from fat
 % Daily Value *
Total Fat 61g 95%
Saturated Fat 22g 109%
Trans Fat 0g
Cholesterol 409mg 136%
Sodium 3829mg 160%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 230g
Vitamin A 1% Vitamin C 5%
Calcium 9% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

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