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 recently have a little time, I had been looking on the web the other day. Trying to get new, stirring ideas, inspiring recipes that We have never tested before, to amaze my loved ones with. Hunting for quite some time yet could not discover any interesting things. Just before I thought to give up on it, I stumbled on this delicious and simple dessert by chance at Suncakemom. It looked so yummy on its image, that required urgent actions.
It had been simple enough to imagine how it’s made, its taste and how much my husband is going to like it. Mind you, it is very simple to please the guy when it comes to treats. Anyway, I went to the site and used the precise instuctions that had been combined with great photos of the process. It really makes life much simpler. I could imagine that it’s a bit of a inconvenience to shoot photos in the middle of cooking in the kitchen as you normally have gross hands and so i highly appreciate the time and effort she devote for making this blogpost .
With that said I am encouraged presenting my own, personal dishes in a similar fashion. Appreciate your the idea.
I was fine tuning the main mixture create it for the taste of my family. Need to say it absolutely was a great outcome. They prized the taste, the thickness and enjoyed getting a sweet like this during a hectic week. They basically wanted even more, a lot more. So the next occasion I’m not going to commit the same mistake. I am going to double the quantity .
Many Thanks to suncakemom for the mouth-watering Kielbasa Sausage.
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.