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Thursday, January 14, 2010

Home made smoked chicken beef kielbasa.

Posted by Life is Awesome Here On 7:00 AM 6 comments


Over the weekened I decided to make some home made kielbasa from grass fed beef and chicken breast. Personally I don't like my kielbasa made with ground meet, instead I prefer to chop my meat up into pieces sized at about 1/4" cubes (don't start measuring). The most important part about cubing meat is that it will be able to fit through your sausage filler, on the other hand if you don't mind having your sausage made with ground meat than go ahead and put it through a meat grinder with the largest grinding plate.

Ingredients.

3lb of chicken breast lean cubed or ground.
4.5lb beef cubed or ground.
2 heads of garlic pressed.
3 table spoons seasoning salt.
1 table spoon Montreal chicken seasoning.
2 table spoon pepper.
1 table spoon raw sugar.
1 1/2 table spoon salt. (adjust salt if you like your sausage less or more salty)
Sausage casing.


Before you start working with the meat take out the casing and place them in a cup of water, rinse the casing every 30 minutes for at least 1.5 to 2 hours, this way you will remove any salt on the casing. If you are using artificial casing than skip this step. Cube all your meat or grind it, add all the ingredients and mix well, cover with plastic wrap and place it in a fridge for an 1 hour. Prepare your sausage casing and fill them with the meat, do not over fill the casing so they wont pop when cooking. You can make different size of kielbasa to your liking. Smoke on low heat about 125 if you can, or as close to it as possible. It should take about 45 minutes for the sausage to be ready, do not over cook them because they are lean to began with and overcooking them will only make them tough.



If you don't have a smoker you can cook them in your oven, preheat your oven to 300 degree and place them in a pan, cook for about 30 minutes. I usually like to let the sausage cool down before eating them, if you are going to try them hot the spices might be a bit overpowering but when they cool  they are much milder. Back in Ukraine we always had this kind of kielbasa although it was prepared with pork, pork made it a bit more tender but I called it quits with pork so now I make it just with beef and chicken. Next time I will probably try it with dark meat from chicken I think it will give it a bit more flavor.

What do you think about this kielbasa.

6 comments:

Damn those look good! What are you going to do with them all?

Eat them, give some out to family, I had some last night with, fondue, or just as a side with cheese.

It was my first attempt at fondue turned out great. But the cheese can get expensive.

You are so adventurous, Dimitry! I have never attempted my own sausage ... it looks amazing!!

Just having fun. And it did taste great.

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