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 internet the other day. Attempting to find new, fascinating tips, inspirational recipes that We have never tested before, to astonish my family with. Searching for quite some time yet could not find lots of interesting stuff. Just before I wanted to give up on it, I discovered this scrumptious and easy dessert by accident at Suncakemom. The dessert seemed so yummy on its photo, that required fast actions.
It absolutely was not difficult to imagine the way it’s made, how it tastes and how much my husband might love it. Mind you, it is extremely easy to keep happy the man when it comes to treats. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the page and then used the detailed instuctions that had been accompanied by great pics of the process. It just makes life faster and easier. I can imagine that it’s a slight hassle to take photos in the middle of baking in the kitchen because you typically have sticky hands and so i seriously appreciate the time and energy she placed in for making this blogpost .
With that in mind I’m encouraged to present my own, personal recipes similarly. Many thanks for the thought.
I was tweaking the main mixture to make it for the taste of my family. I can mention that it was an incredible outcome. They prized the taste, the consistency and enjoyed having a sweet such as this in the midst of a hectic workweek. They basically demanded even more, more and more. Thus the next occasion I am not going to make the same mistake. I’m gonna twin the quantity .
Kielbasa Sausage courtesy of 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.