Wednesday, October 26, 2011


So, I've made something like 50 pounds of sausage over the past year, and I've always thought it was a tasty and fun activity, but I never thought the end product was a huge leap beyond what I could buy in a store.  That all changed this past weekend, when I made Kielbasa with my Dad. Kielbasa is an emulsified sausage that is smoked, then chilled after it is cased. I've never had anything like the homemade version. The emulsification was like a beautiful pink cake frosting. It was light and airy, and once it was cased and smoked, it kept an amazing light texture like I've never had in a store bought sausage. The final product was insanely juicy, tender, and delicious, and this will definitely be in my regular sausage rotation. I followed the recipe from Charcuterie almost exactly, except that I accidentally mixed all the seasoning together, and added it all at once, instead of at different stages, as the recipe called for. They were just a tad too salty, and I would cut the salt in the next batch to two TBS instead of three.

We also made some smoked garlic chicken sausages that are very good, but nothing real special in my opinion....

Here's a picture of the bliss:

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