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Kielbasa Time!

W

Waite

Guest
25 lbs. of Kielbasa mix. First grind, seasoned, and mixed. Tomorrow I'll put it through the second grind, add the cure, stuff and smoke.

 
W

Waite

Guest
And done. Outstanding once again. I used my own home made smoked paprika made from Beaver Dam peppers. They have a little kick at the end, perfect.

After they're completely cold tomorrow I'll vaccum seal them in dinner sized packs. I never vacuum bagged the kraut, so that still needs doing. Will be busy tomorrow.
 
W

Waite

Guest
Thanks! I need to find the time to make some brats and breakfast sausage.
 
W

Waite

Guest
Sausage and kraut all sealed and in the freezer. 10-2lb. Packages, plus what we ate yesterday 'taste testing', plus a baggie full of 1/2" thick samplers for work, plus (and here's the payoff), when I got home, the wife had kielbasa sauerkraut and potato casserole made! Man, homemade cannot be beat!
 

Mike

Might know the answer
Messages
977
Location
Kentucky
Planting Zone
6b
And done. Outstanding once again. I used my own home made smoked paprika made from Beaver Dam peppers. They have a little kick at the end, perfect.

After they're completely cold tomorrow I'll vaccum seal them in dinner sized packs. I never vacuum bagged the kraut, so that still needs doing. Will be busy tomorrow.
Looks real good!
 
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