POLISH KIELBASA LOAF- HOMEMADE

[@maureenlamey526]

Awesome recipe, we like it much better than the shops!!! Thanks 😊

[@PennsylvaniacookingBlogspot]

Thank you! And way cheaper!

[@JohnKozup]

Thanks Helga for this recipe. I am 77 and am Russian Orthodox, my ancesters came from what is now central Polsnd in 1890, but this is the first I've heard of such a thing. Love Kielbasa but it messes with my blood lipids, triglycerides; so I welcome this recipe as a .way to enjoy kielbasa more often since I can make itt lower fat now. In your honor I will make some egg-cheese, beet-horseradish relish and some black Russisn bread to make sandwiches with my Kielbasa Loaf. Love and best dishes to you

[@PennsylvaniacookingBlogspot]

Oh my, now I want dinner! Sounds wonderful to me!

[@jimcockey4385]

I cant wait to try this ! I wish i had found the recipe 3 yrs ago when it came out

[@PennsylvaniacookingBlogspot]

At least you have it now!

[@evilallan1]

I made it with all pork. Tasted better to me.

[@PennsylvaniacookingBlogspot]

Whatever you like.

[@mnbsay9548]

Yea. Thank You. Now off to the market.

[@PennsylvaniacookingBlogspot]

Enjoy!

[@mnbsay9548]

@@PennsylvaniacookingBlogspot Thank you so much for the recipe. I had planned to make it today but I was told Easter is the preferred day. So commands the Queen.

[@billie4907]

Ty

[@PennsylvaniacookingBlogspot]

Thank you!

[@gladysobrien1055]

Oh, there is Polish Deli near me that sells this! It is over the top delicious! I buy it often. I have learned how to make Summer Sausage this past summer, too. Using tender quick. I am quickly learning how to really cook! Your🇺🇸 tender quick.as under $6.00…. I paid $23.00 in Canada🇨🇦For the same package! But still worth every penny…no more junk in my deli meats and sausage! I bet this fried and crisped up with eggs🍳🍳🍳 would be the best breakfast on earth! DO YOU HAVE MORE EASY RECIPES LIKE THIS TO SHARE? Please, please, please! Thank you! Gladys,🇨🇦 Toronto, Canada

[@PennsylvaniacookingBlogspot]

Thanks so much and yes, I'll be sharing more recipes!

[@cssourcepl]

Im from Poland, and i'm appreciated this recipe :)

[@PennsylvaniacookingBlogspot]

I'm so glad!

[@MrSmg103]

Looks good

[@PennsylvaniacookingBlogspot]

Thank you!

[@mommiller3252]

making to day

[@PennsylvaniacookingBlogspot]

Hope you liked it!

[@dankauffman8568]

Looks great !

[@PennsylvaniacookingBlogspot]

Thanks!

[@GrantHubbard]

Dang as always holly cow that looks good!!! Love the keep calm and click on

[@PennsylvaniacookingBlogspot]

Awe, thanks, Grant! We ever have get togethers again, I'll bring some!

[@GrantHubbard]

@@PennsylvaniacookingBlogspot that sounds awesome i need to look at the calendar

[@michellecoleman4957]

Nice to hear your pride in our local businesses. I was raised in the Mount Carmel area.

[@PennsylvaniacookingBlogspot]

Thank you! I absolutely do and love sharing local!

[@peggetennant]

Wow. I just found you on KZbin. I am in Heaven. I will be making this kielbasa loaf. I am so thrilled with your recipes. Thank you.

[@PennsylvaniacookingBlogspot]

You are so welcome!

[@dawnrick6088]

Thanks Helga that does look good

[@PennsylvaniacookingBlogspot]

Thank you!

[@wfqsfg]

Came back to refresh my memory. Going to make this soon. Question: I noticed no salt. Does the Tender Quick replace salt? I've never used it so I don't know anything about it.

[@PennsylvaniacookingBlogspot]

Yes, tenderquick is a curing salt.

[@mynanasapron]

Thumbs up! Thanks for sharing!

[@PennsylvaniacookingBlogspot]

Thanks for watching!

[@pawclaws57]

I have to try! Never have seen anything like this. Thank you

[@PennsylvaniacookingBlogspot]

Hope you enjoy it! Thank you!

[@NateB1976]

Mike is a lucky man.

[@PennsylvaniacookingBlogspot]

😂 I tell him so all the time! LOL! Thank you!

[@RandeT73]

Printing Looks delish gonna be trying this one

[@PennsylvaniacookingBlogspot]

Hope you like it!

[@FairieChele]

Thank you, Helga!!! Grandma and Mom made this when we were growing up and unfortunately, I never got the recipe before either of them passed. I can't wait to make this! Thank you again for the recipe. You are the best!! Much love and blessings!

[@PennsylvaniacookingBlogspot]

You are so welcome! I'm glad this was helpful! Enjoy!

[@devonarchie1234]

I guess im asking randomly but does anyone know a trick to get back into an instagram account? I stupidly lost the account password. I would love any help you can offer me

[@canaanadriel9646]

@Devon Archie Instablaster ;)

[@devonarchie1234]

@Canaan Adriel I really appreciate your reply. I got to the site through google and im in the hacking process now. Seems to take a while so I will reply here later with my results.

[@devonarchie1234]

@Canaan Adriel It worked and I actually got access to my account again. Im so happy:D Thanks so much you really help me out :D

[@kathy7331]

Ooh, that would make a wonderful sandwich too!

[@PennsylvaniacookingBlogspot]

Absolutely, thank you!

[@honeybunny2139]

I made the Kilbasa loaf, it was so easy and when I finished my husband and I of course tasted it

[@honeybunny2139]

I will definitely make this again, could you give me a few more suggestions on how to use this new addition to my recipes 😀

[@honeybunny2139]

I forgot to tell you how delicious 😋 it is, Thank you, love the effort you put forth for all of us⚘

[@PennsylvaniacookingBlogspot]

I'm so glad you liked it! You can use it in most the same applications you would sausage or ring bologna. I've used it in casseroles, soups and stews. It's also good cold with some spicy brown mustard, good cheese and crackers, or sliced thin with onion and mustard and cheese in a sandwich! Also good sliced thin and fried up with eggs!

[@angelafasold962]

Trying this for our Easter Supper 2021! ☺️

[@PennsylvaniacookingBlogspot]

Did you try it?

[@veronicapaghi9175]

Thank you so much for this recipe... I am Polish and had never heard of this... I did add extra pepper and mustard seed... I love it...God bless you for all you do!!!!

[@PennsylvaniacookingBlogspot]

Ha, you were missing out! This is good stuff! So glad you liked it!

[@BlindViews]

Well, well, ya got me. That is something I have never had. Looks like a must try.

[@PennsylvaniacookingBlogspot]

BV, as soon as it gets nicer in another month or so, let me know and I'd be happy to deliver yours! I'm pretty sure you'd love this!

[@dennislock3415]

Is this sturdy enough to run through a slicer?

[@PennsylvaniacookingBlogspot]

I've honestly never tried, but it's pretty dense so think you could as long as it's not too thin.

[@dennislock3415]

@@PennsylvaniacookingBlogspot Thanks.

[@sharonweik4156]

Kowaleneks in Shenandoah is my favorite place to get keilbasa! It's the best! I'm definitely trying your recipe ! Thanks Helga!

[@PennsylvaniacookingBlogspot]

Yup, they're top notch!

[@TheDeedeeFiles]

Yummy

[@PennsylvaniacookingBlogspot]

Thank you!

[@PREPFORIT]

That was nice of you to show how to make it It is not always easy to find or sold out here.

[@PennsylvaniacookingBlogspot]

Glad it was helpful! It's so easy, no one should miss out! And it is way cheaper, I can make for 4 for the price of one at the shop here!

[@PrepperPotpourri]

I have to try this. We love kielbasa but have never had it in loaf form.

[@PennsylvaniacookingBlogspot]

You're in for a treat!

[@CookingwithRick]

Hi Helga, I love kielbasa and your kielbasa loaf looks moist and delicious.

[@PennsylvaniacookingBlogspot]

Thank you!

[@shirleylaboy603]

That looks awesome. 🙂❤

[@PennsylvaniacookingBlogspot]

Thank you!

[@MelMelx365]

Never had this before but looks 👍🏾

[@PennsylvaniacookingBlogspot]

If you like garlic bologna or sausage, you'll like this. It's really good! Thank you!

[@bostonterriermomakasandy9722]

Thanks Helga it looks great and sounds pretty easy to make!

[@PennsylvaniacookingBlogspot]

It is! Totally worth giving a try! Thank you!

[@edb.956]

Is Tender Quick necessary since it is being baked?

[@PennsylvaniacookingBlogspot]

Yes. Otherwise, it's just baked and not cured like kielbasa.

[@gregdazer8395]

No it is not. Cure is only necessary for cooking at low temps like when smoking. When the food is held for long periods in the danger zone for bacteria growth cure is a must. At 400° the cure is not needed. Not to mention if you cook meat in it before the cure has time to work it is not good for you. Look into nitrosamines. Cure is not supposed to be used at high temps.

[@fallonchapman2627]

Thank you for posting this. The recipe is amazing. Came out perfect!

[@PennsylvaniacookingBlogspot]

I'm so glad you enjoyed it!

[@mneff69]

Never heard of it but sounds good! 👍❤✌🙏🇺🇸

[@PennsylvaniacookingBlogspot]

How can it be bad? LOL! Give it a shot! Thank you!

[@hiddenriveroutdoors3844]

I'm from the skook also. I kind of think Kowalenicks only uses pork. Have you tried it with just pork?

[@PennsylvaniacookingBlogspot]

Yes, but honestly, I don't like it as much. I like it better with the mix!

[@ranger2055]

What is the internal temperature when done?

[@PennsylvaniacookingBlogspot]

145F

[@wfqsfg]

Hi, great channel and recipes. I was thinking of making these and cooking them in the smoker. Should be good.

[@PennsylvaniacookingBlogspot]

Yup, that would be good! Thank you!

[@BigGaz1953]

Nums up Helga.

[@PennsylvaniacookingBlogspot]

Thanks, Gaz!

[@SteveC38]

That looks awesome Helga!

[@PennsylvaniacookingBlogspot]

Thanks so much!

[@lisagialucci2296]

Looks delicious and easy 💛

[@PennsylvaniacookingBlogspot]

It is! Thank you!

[@stevegordon5243]

Looks so delicious! Always enjoy watching the different things you cook. Thanks for sharing!

[@PennsylvaniacookingBlogspot]

Thanks so much, glad you are finding things you like!

[@TheDisgruntledMechanic]

Damn it is wonderful tastey good stuff!! Better than our local made meat market loaf!

[@PennsylvaniacookingBlogspot]

Indeed, it is! ❤

[@MelMelx365]

Also congratulations on reaching 1million views on you channel in advance Helga!

[@PennsylvaniacookingBlogspot]

Thank you! 😃 Although that's a ways yet, LOL!

[@ladymayor1]

How can it be kielbasa loaf if it isn't smoked

[@PennsylvaniacookingBlogspot]

Because kielbasa loaf doesn't have to be smoked. In this case, the tenderquick does the "curing" that smoking would do. So still a cured meat.

[@coloradomtnbrew]

Looks great! What percentage of hamburger do you use?

[@PennsylvaniacookingBlogspot]

It's 1:1. Kielbasa Loaf 2 1/2 lbs Ground pork 2 1/2 lbs ground beef 3 tbs tenderquick 1/2 tbs sugar 1 tbs garlic powder 1/2 tbs black pepper 1 tbs mustard seed or fresh ground mustard seed 2 C ice water Mix well, form into loaves on a

[@coloradomtnbrew]

@@PennsylvaniacookingBlogspot Is the beef 80/20 or 93/7? Thanks Tom

[@teaserspleasers6632]

OMG Helgia .... I am so trying this!!! Thx for sharing a wonderful recipe as this one it's greatly appreciated my friend Here's to happy ratings 💋 ~Tina

[@PennsylvaniacookingBlogspot]

Tina! So good to hear from you! I know you were going through a lot, I hope you're OK and prayers and blessings to you! Thank you!

[@robbinstephensyork8864]

Have never heard of this before, but, I’m Dang sure gonna make it.....EVERY recipe of yours I have made thus far has been a hit.....Thanks Helga!!....✌️💜💋

[@PennsylvaniacookingBlogspot]

I hope you like it, we love it, LOL. Always an Easter treat! Thank you!

[@strongsadventures]

Dang this looks great Helga. I might have to make some for mom. Whoa put down the knife Lady LOL. This looks really great. Thanks for sharing how to make it.

[@PennsylvaniacookingBlogspot]

LOL, see, ya better not mess with me, lol! I don't know if your mom ever had it but I'm pretty sure she'd like it! How can you go wrong, beef and pork? LOL!

[@peach3611]

That loaf looks tasty, never heard of it before. I like kielbasa this would be or taste like the kind without the casing?

[@PennsylvaniacookingBlogspot]

Yes. Its not as dry, and not quite as sausagey. LOL. More like a cross between kielbasa and garlic ring bologna if that helps. I love it! It's a treat around here, most have it for Easter with the other stuff like us. I don't serve it hot, I serve it cold with stone ground brown mustard. YUM. Thank you!

[@justme5544]

This looks SO good! Pennsylvania food & it's markets are so great & I really appreciate you sharing things we don't see in other parts of the country.

[@PennsylvaniacookingBlogspot]

You are so welcome! It's one of the reasons I started doing this, glad it's helping!

[@dizzyowl76]

I have had this before and loved it. Thanks for showing how easy it is to make.💕 -Kelly🇨🇦

[@PennsylvaniacookingBlogspot]

You are so welcome!

[@cherylrymer6782]

Sounds so good - never had it but love processed Kielbasa. Our now closed market used to make a garlic sausage that was delish. Can't find that anywhere. Will be making this soon.

[@PennsylvaniacookingBlogspot]

I hope you like it, I don't think you'll be disappointed! Thank you!

[@Mary-fe2fz]

Helga, does this taste like original kielbasa? My family loves kielbasa. 💕💕💕

[@PennsylvaniacookingBlogspot]

Yes, it does! Regular kielbasa to me is a bit dryer and maybe a bit more sausagey? I actually like this better, more moist although I love both. Thank you!

[@susanabollinger9168]

Can u use real garlic

[@PennsylvaniacookingBlogspot]

Yes, you can.

[@shovelhead8]

Looks good to me! I put it on the CIW playlist. Now to get some Tender quick. Maybe have to buy another cast iron pan or two if it makes four loaves. Thank you for the recipe, Helga. Stay safe and stay warm

[@PennsylvaniacookingBlogspot]

Well, of course you HAVE TO get more CI...I mean, sheesh....LOL! Give it a shot, i think you'd like it a lot and thank you!

[@camibadolato2119]

I live in Hazleton, from Berwick originally...we usually get ours from Kowalenek's too but I'll make it from now on!!! Tysm for a great recipe! My mouth was watering watching this video! 😆 Love your videos, the recipes are always great! We grew up on a lot of these recipes and sometimes they get left behind so thank you for bringing so many dishes and meals back to us! ❤

[@PennsylvaniacookingBlogspot]

HA! I go to Hazelton for 2 reasons, Senape's Pizza and my one Horse oulet, LOL! My cousin's live in Park Place Village and out RT 93. We would always do the BLVD on New Year's Eve celebrating at their house. I'm so glad you're finding my channel helpful! Yes, it's the main reason I'm doing it, so not lost! Thank you!

[@joejablonski3947]

Helga made your Keilbasa loaf today out of this world I also like it better than regular kielbasa.Great channel.

[@PennsylvaniacookingBlogspot]

Awesome! Thank you!

[@wyattoneable]

Doris says you work too hard. Go buy sausage. (ha ha) But we both have to admit, wow, that looked good.

[@PennsylvaniacookingBlogspot]

You got that right! LOL! But, this is way cheaper-I can make 4 for the price of 1 at the shop, AND mine tastes better, LOL! Hi Doris!

[@jimdre]

I just found this video while searching for a kielbasa loaf recipe... looks great but I have a question. I've never heard of Tender Quick before so I researched it. It seems all the directions for it would have you make the loaf with it and then refrigerate the mix overnight before cooking it so it can cure. It seems in the video you make it and cook it right away with no cure. My question is why do you do it in this way or am I misunderstanding? Thanks you.

[@PennsylvaniacookingBlogspot]

I do it this way because that's the recipe and method given to me many years ago and it comes out amazing. I'm not following the tenderquick. I'm following the old recipe. Hope that helps.

[@GrannyMonster]

you keep swinging like knife about lady and I'll believe anything you say! LOL ok back to being for real this looks outstanding but not as lovely as you did in this vid!

[@PennsylvaniacookingBlogspot]

Awe, thank you!

[@notlisted3617]

I enjoy recipes but the shaking of the utensils while tasting is always distracting.

[@PennsylvaniacookingBlogspot]

Sorry, it's a habit and just the way it is for me!

[@Sentone1000]

looks good

[@PennsylvaniacookingBlogspot]

Thank you!