Polish FRESH SAUSAGE - BIAŁA KIEŁBASA; How to make Polish food by Polish Your Kitchen

[@carlbyronthompson]

Adam looks like he can eat. I am a single father of four sons, we, also can eat. I love the Poles and their food. I need a Polish wife. Very down to earth resourceful people who have had the raw end of things for so long and have always bounced back. I greatly admire the Poles.

[@PleasePassThePepper1]

Your channel is fantastic. You break everything down so simply and thoroughly. Highly recommend. I had no idea that giant mixed in my pantry grounds meat. Game changer! Love your descriptions for the parts and the grilling advice. Simple and understood. Well done!

[@stevesniezak4307]

You can also warm your marjoram in a dry pan which releases the oils from dry herbs. Thank you for taking me back to my childhood.

[@scottmmm5275]

I’m glad I found your channel! Your recipes and cooking reminders me of my childhood. Making sausage was social gathering on a weekend. My folks would spend all day making sausage. Good times, great food and fond memories. Love from a Polish American living in the UK ❤️

[@matthewacopiado1354]

My grandmother used to get this from a local market in Chicago when I was a kid. I now live in an area that every butcher shop I've called will only make Smoked Kielbasa. THANK YOU so much I have been looking for a recipe for a long time but never new it was called Biala Kielbasa. I always new it as fresh until your videos. Thank you from the bottom of my heart you have given me a way to recreate my favorite childhood sausage. Making some soon with some wild boar meat I have sitting in the freezer.

[@johnc.bojemski1757]

Thank you for your videos highlighting Polish food, family and culture. We NEED more of YOU (and your colleagues) on the "air" showing the world ALL about it! Bardzo Wadnja! Dzienki.

[@PolishYourKitchen]

Tell the world John :) Thanks for watching!

[@conradkappel9426]

I just discovered your KZbin channel a couple days ago. The first recipe I tried was your stuffed cabbage. Had my doubts at first because you didn't cook them in tomato sauce or tomato soup, which is the way I've always had them. Had a good friend over tonight of Jewish / Polish descent who grew up eating golumpkies make by his Polish mother. He said she always cooked them in tomato sauce too. So I was a little apprehensive. After eating, he said they were the best he's ever had. Same for me. I served them with tomato sauce mixed with chicken broth, etc. on the side, as you do. Thank-you so much. I will cook them forever using your recipe. Also, after watching this video for Polish fresh sausage, you have totally dispelled the notion of what I've always heard, namely you don't want to watch how the sausage is made, and I never have until now. I sat watching and completely mesmerized watching you and your husband make what appears to be incredible pork sausages. Only wish I could taste them. Looking forward to your other videos.

[@PolishYourKitchen]

Thank you so much for your kind words. I’m always so glad when my recipes are so well received. Hope you explore more dishes.

[@charleswalter2902]

I've been making fresh Polish sausage since I moved from the Chicago area to Washington state. We used to call it Polish wedding sausage since it was frequently served at polish wedding receptions. My name isn't Polish but my paternal grandmother was the product of 2 Polish immigrants who came to America just before WW1, Rakowski & Kowalski, so I'm more than happy to be part Polish.

[@louisevanloosen7113]

Oh wow, I could just watch the two of you bake mud pies or whatever - it’s just sooo good to see you both and hear you talk. But the sausages look impressive 😍 - you're the best!

[@PolishYourKitchen]

Thank you Louise!! Miss you bunch!!

[@daviddura1172]

Polish southside Milwaukee (living in Dallas) checking in, great video, such memories of Mom making 50, 60, or 70 pounds of sausage.... only thing different was she added caraway seeds... AND my brother and I were the hand cranked muscle power... BTW other viewers....a $ source for quantities of raw pork belly is any good ASIAN (Korean) market....lately even Walmart is selling selected $$$ cuts of raw pork belly....Mom was a SPIRAL, RECORD SIZE platters frozen in the freezer.... to cook frozen platters mom would simmer in beer and then brown in butter....OK one other difference....she never used any meat other than pork shoulder and her sausage was very firm and lean, never greasy.....great video!!!!!!!!

[@PolishYourKitchen]

Thanks for the tips 😍

[@touchedbynature5445]

Fantastic, love the recipes, 🇬🇧🇵🇱❤ Many Thanks For Sharing.

[@bigblockpop]

My mum was a Polish chef, she cooked exactly the way you do and she cooked the same foods, I loved her cooking

[@jimnaz5267]

wonderful that you two shared this experience with us. you look like you are really enjoying the whole process.

[@scruffy0928]

We would make it twice a year..Christmas and Easter. The cousins would sit around the kitchen table cutting up the pork butt with everybody talking. Kind of a Polish quilting bee, but with sausage. When I was little my job was stripping the leaves of the dried marjoram we grew in our garden.

[@PolishYourKitchen]

Sounds like a party ;)

[@birdlover8992]

Hello Anna....wow this really brings back memories!...my Babcia and Pra Babcia would make sausage twice a year at Christmas and Easter...they would grind the meat manually and stuff the casings by hand on a hollowed out bull horn...it was quite a project but the delicious sausage was worth the work....thanks for the recipe ....GOD bless to you and your husband ❤💐❤

[@dianekowalski3538]

Love seeing your husband in your video and his background comments are the best !! Lol 😂

[@PolishYourKitchen]

I know, he’s a hoot!😁

[@erezfinzi2482]

I love the way you are explaining the process and presenting it. Thank you! You've just earned a new follower! Thank you 😊

[@PolishYourKitchen]

My pleasure!! :)

[@robertlavigne6560]

This is such a fun video. I miss the flavor of the polish sausage made in Minnesota. It's the best. I've always been leary of making homemade sausage. You make it look so easy. Happy cooking, Debbie Lavigne

[@russelbaird5499]

Thank you , a good lesson . Stay safe .

[@MD82321]

Thanks so much for this! We are former Chicagoans who could buy this locally, so never learned to make it. Living in the country, we are learning to make all the foods we miss.

[@PolishYourKitchen]

Glad it was helpful! Have fun making your own, it truly is worth the effort. Thanks for watching!

[@mrs.9315]

Oh, ya! You betcha, eh? 😉 Hello from the midwest! I'm of Polish heritage and we always have kielbasa, butter parsley potatoes, gołąbki, and rye bread at Easter. The whole extended family gets together, every year in November, and makes up to 1,000 pierogis for Christmas too.

[@sjp52047]

Just found your channel, and am loving it. "raw" bacon in the US is simply pork belly. It's available in most areas, and a lot of people use it for all kinds of dishes. I've toyed with the idea of getting that attachment for my kitchen aid, and now it may just happen. Great videos so far. Regards, Solomon

[@michaelguzan950]

Fantastic video; great explanation and presentation! Im so glad I've found your channel! Reminds me of my childhood. My maternal Grandfather and uncles would make this over winter, before Easter, here in Chicago. After watching this, I think Im going to try and make some! Thank you!

[@edjackful]

Love your channel. Just a little tip, before you thread your casing onto the spout, add a few ounces of water into the casing. It helps to open the casing when you threatening it on and it unravels it at the same time.

[@chrispileski6640]

You guys are a cute couple. I enjoyed watching how you work together. My Uncle Eddie used to make sausage, I've never tried, but now that I know marjoram is the key spice, I will try. Thanks! Sto Lat!

[@PolishYourKitchen]

Thanks Chris! Hope you do! 😊 Let me know how it turns out!

[@ginnykass7943]

We did this sausage once a year at Easter also.

[@360djl]

Thank you! You are the best.

[@b761787]

What causes the casing to be difficult to go on the horn is the casing inside needs to be rinsed and cleared out. Run water through the casing.

[@cutley2b]

I just started making my own sausages and wanted to try kielbasa. I have watched MANY videos on it but am going to try yours...and here’s why. When I was a kid (1950’s & ‘60’s) my Grandmother, who was from Lithuania, would make Fresh Kielbasa. I recall the grey look it had and always wondered why it didn’t look like the store bought kind (brown). But always liked its unique flavor. You hooked me when you said you always made it at Easter time...just like my Grandmother did. You hit a sentimental nerve. Can’t wait to try it. Thanks.

[@jerryturczak6304]

Sure liked the sausage stuffer. You are reminding me of my Gramma. Keep up the good work.

[@PolishYourKitchen]

Thanks Jerry! Thanks for watching!!

[@debbiehood1786]

Enjoyed this video. My mother and I made our own years ago. Very nice video. Refreshes my memory.

[@michaznak2097]

Happy Easter! I love this holliday, too bad i can't be in Poland.

[@dianelefever3961]

That looks fantastic. thanks for sharing

[@annmarienoone9879]

I made sausage with my grandma, my job was to poke the air pocket with a hat pin. She used the ear piece from an old upright telephone to stuff the casing. Great memories...

[@memyselfandifarmer]

Love the fresh, just made another 25 lb batch. Mom only used salt, pepper and garlic. I grind with a 3/4 in hole plate. Chunky is the best.

[@longhairrasta]

Just made this recipe tonight. It's super good. I doubled the marjoram (fresh) and added fresh sage and a splash of white wine. Thanks for the recipe!!

[@PolishYourKitchen]

Sounds great!

[@andyolcott5291]

My family always boiled the sausage for a bit, then cut them into pieces and baked them standing on end in a baking dish for about 45 minutes. Awesome! We lived in the Midwest USA until about 20 years ago where every store sold fresh Polish. Now we're in Arizona and have to travel 50 miles to find a sausage shop. I'm trying to talk my wife into making our own now!

[@PolishYourKitchen]

Time to make your own 😉

[@zedstar0]

Hope you guys are safe! BIG-FAN!

[@redhousepress]

Most admirable teamwork and clearly a delicious sausage!! Thank you!

[@clsieczka]

Beautiful work. Would love to see you do the real deal smoked Polish. Thanks, Chicago Chris

[@veronicadent1451]

I love spending ( never wasting 😉) time in your kitchen Anna 😍

[@PolishYourKitchen]

Thanks so much Veronica! More coming every Monday... happy watching 🥰

[@veronicadent1451]

I'll be on the look-out Mondays! But don't tell my hubby 😉

[@carolaugliera4731]

Whenever my grandma would make fresh kielbasa she would put in mustard seeds.

[@waynenasiatka6758]

Great Channel. I'm enjoying your recipes and will venture and make some polish kielbasa along with you potato Babka. We recently found a polish deli in Deerfield Massachusetts and discovered polish ketchup. What a huge difference. Thanks for sharing your recipes! Chuck Nasiatka

[@maureenedonovan9935]

Good for all kinds of soup, casseroles and sandwiches on hoagie rolls with Marina sauce. Yes, I wed the Polish with the Italian. Kielbasa is my favorite and pretty much my 'go to' sausage.

[@RvDavy]

Thumbs 👍 Done just like my Gramma used to do it. Your way is easier by far.

[@amyb6747]

Thanks for your video. Its hard to find fresh Polish Sausage in the Bay Area in California. Made some for Easter but forgot that my Mother used to buy it with sage in it for the holiday.

[@luciamikels4258]

Omg! looks so delicious 😋

[@elsielukiv2410]

Very informative and interesting I’m gonna try some will let you know thankx

[@PolishYourKitchen]

Please do!

[@dianebowman4215]

My Lithuanian grandma use to make the Polish sausage to get the smoke flavor she used ground ham...and everything you used....it was delicious. Love your channel....maybe I’ll make some of your recipes...thank you...such a cute couple.

[@frankfarklesberry]

In Buffalo, NY, fresh kielbasa can be found in most markets year 'round. Typically you have "holiday" version (more marjoram), or regular.

[@DwaineHartman]

you two are delightful

[@justme8184]

my grandma also cooked this sausage with kapusta kiszona

[@italotter]

In Italian/Spanish style sausages we make the mix is much coarser. If we see any air pockets we prick them with a sewing needle.

[@rogerhuber3133]

I will be trying this recipe for my next sausage. I use my Kitchen Aid mixer with their attachment just like yours. You could save a lot of time cutting the meat if you just cut it in long strips the size of the feed tube. It will accept them as longer pieces.

[@williamsobers5057]

I tried this with lean pork loin. I made a test pattie. Super light, very tasty. I'm going to make the rest into patties in the morning and freeze. I'm going to try again with the pork shoulder and belly. I have a KitchenAid and meat grinder attachment but my machine gets super hot when I grind meats, so I purchased a stand alone grinder. I'm also interested in the smoked sausage recipe. Thank you.

[@rosepetals3752]

Do you also do the smoked Polish sausage? My husband remerbers his grandfather making this sausage you made. It brings back happy memories, thank you.

[@PolishYourKitchen]

I do but I use a bit different recipe.

[@gregbudig5014]

Oh ja!! I have grown my sausage making output to a point where I needed a crank style stuffer as well. Learning with the Kitchenaid attachments is what got me into sausage making. I have a Vivo 7 lb upright stuffer... love it!! The meat doesn't get as mushy with the stand up stuffer. I use my Food Saver to vacuum seal the finished product after I smoke it. I do use curing salt for that process.

[@ralphdanysh7760]

I add vinegar to the boiling water. We added some saltpeter to keep our smoked sausage from becoming rancid before we had a freezer. The sausage hung in the smokehouse all winter after it had been smoked. It shrinks because the smoke dewaters it. Our smoke was not hot just dry.

[@e.harveymclendon8166]

loved your videoit,keep it up

[@mikewatson5281]

When I was a young boy my Godmother who was Polish would make sausage by hand stuffing the casing and my job was to go with a toothpick and pop the air bubbles

[@polishmamacooks1019]

Wow! Yummy 😋

[@leahnewyork]

Newly subscribed, kicked in some $ too by way of thanks, now sharing a vid with my sig other... I knew this would be the one to share first... It has won his rapt attention, and his enthusiastic nod of approval and recognition about Weber grilling technique. Your instructions are perfect for us. Thank you! Mouths watering over here, someplace in New York.

[@joannabanana8431]

Pozdrowienia z Kanady (Greetings from Canada). The "Worm" as you call it, has other names. It is called a Meat Auger (pronounced Auh-grr) or simply a Meat Grinder Screw. Hope this is of help? For people with hypertension (high blood pressure), do not add any salt. ;~)

[@jamieandthemore]

Raw bacon can be found at most Asian grocery stores, Costco, and I believe many Latin American grocery stores.

[@vincentperratore4395]

My wife and I made Italian sausages years ago when we lived in a place that had a bigger kitchen. That was a long time ago and we still have the equipment. If anyone's interested in picking it up cheaply, please let me know.

[@barbaragiesbrecht6004]

This doesn't look that hard, just takes time. We've made bear sausage before but no other kind. Would love to try this. Do you have other recipes for different kind of sausage? Love your channel. You two are great together! 💕🇨🇦

[@Wotevs]

the kitchen aid tends to "cook" the meat through friction...thus the lighter...blanched colour of the first sausages. i always heavily chill/lightly freeze meat before mincing in the kitchen aid ... especially if it goes through more than once. the central drive shaft heats up pretty quickly.

[@catherinematrisotto6619]

I have a grinder from over 30 years ago. It was made better back then. I also have the sausage stuffer. I have a maple wooden food pusher that I won’t give up.

[@Tcahuzak]

Wow I got hungry!!! 😋

[@dorindaiverson6889]

I just love you and your shows. I have Polish heritage on both sides of my family. Unfortunately I didn't get to learn to cook it on my Father's side relatives did not keep up traditions. My other side wS more on the Czech side. Tjanlyou.

[@PolishYourKitchen]

Thanks Dorinda, keep watching and cooking!😊

[@WhittySmitty54]

You have inspired me to make kielbasa !!!!

[@PolishYourKitchen]

Yes! 😊 How did it turn out?

[@WhittySmitty54]

@@PolishYourKitchen Have not made it yet..ordered casings from Amazon.com and am searching where I can get pork belly. I do have every piece of equipment . Now I need an extra pair of hands to help !!. I will let you know when I do this !

[@chrispotapenko989]

One thing I've learned with making sausage is to stuff the casing completely while laying the sausage in a coil. Then go back and twist all of your sausage links.

[@golferbabe1225]

That's what my Grandma did.

[@michaelpope3880]

I like your channel sweetie your husband or boyfriend is a lucky man... I can relate to a lot of these recipes because my mom's side of the family is part Ukrainian and part polish

[@jimcrepeau2205]

Yous are awesome!

[@amae54]

Oh Boy , lot if work. I better stick with buying mine from the polish store. I do appreciate seeing how it is done though .

[@jerrydziuk5965]

The different textures from the 2 stuffers is probably due to pressure. I grew up working in a meat market making 500-1000 lbs a week with a water powered stuffer and it looked like the kitchenaid sausage if you turned the pressure to high.

[@PolishYourKitchen]

Interesting! Thanks for sharing!

[@MarkDavisCFM]

Your guys channel should be way bigger than this and will be! Mark, you are awesome and are the reason I decided to subscribe. Anna, you are amazing and am a little jealous of Mark. You are so knowledgeable and it's great that you carry on the traditions your learned from grandma and your family. I love your channel and am going to start cooking some authentic Polish cuisine! Thank you Mark and Anna!

[@michaznak2097]

Hello, this part it's called auger.

[@stefanratkiewicz]

Dzienkuye.

[@jeanfitzsimmons2258]

ABSOLUTELY LOVE THE HAND CRANK MACHINE....AND THE 10LB CANISTER IS IDEAL FOR MY FAMILY TOO!..WHERE CAN I PURCHASE ONE TOO?....THANK YOU SO MUCH FOR SHOWING US HOW TO MAKE KEILBASA...HOW MANY CASSINGS DID YOU USE? AND WHERE DID YOU GET YOUR'S?

[@PolishYourKitchen]

In the description I believe I listed what I used. If you look up the recipe I believe it is listed as well. When you buy your casing it will tell you usually on the package how much meat that package will work for. Thanks for watching!

[@payom1]

Thank you for this video. You make it the same way my grandmother showed me when I was young. Do you have a recipe for making Polish rye bread? I can't find a real Polish recipe for rye bread anywhere. Thanks.

[@michallesz2]

kzbin.info/www/bejne/qp2biZtsf8mDn7c

[@lesliemiller3628]

we make sausages also. You need to tell people that everything needs to be super cold!!

[@WhittySmitty54]

Ordered my pork belly and casings today !!

[@PolishYourKitchen]

Awesome!! Good luck! Please share your results! :)

[@sb9442]

OMG I LOVE ❤️ YOUR CHANNEL.. just recently found you&IM IN HEAVEN… my mom was all polish … my dad Czech/Yugoslavian & I ate a lot of polish dishes but both my parents passed & can’t ask for recipes so maybe you can help me with a question 🙋‍♀️… my uncle made a dish .. I’m sure not spelled correctly but sounds like .. studjarinia… is made with ham hocks pigs feet pepper corns and sets in a gel ? He made it a lot in winter ❄️ months and would set it out in the cold snow ❄️ Can you help me with a recipe or better yet.. do a video on it… btw another uncle who’s also passed made & sold his own recipe kielbasi… he was the general manager of a meat packing plant …. Probably the best I’ve ever tasted.. he literally had hundreds& hundreds of customers … ty so much … I am going to try your dads favorite cabbage 🥬 dish his aunt made for him…just need to get all ingredients… but still dealing with the COVID 🦠 here so may be a little while but definitely doing it … ty so much

[@JesusLopez-tb7ni]

I like it better wen they put the ingredients in right away. This way u cud have everything ready as u watch the video.

[@gregforbes7729]

Could you please post a link to where you purchased that hopper from. Thank you!!!!

[@kathyjohnson8244]

The “worm” part of the meat grinder is an auger.

[@normanziegelmeyer7693]

Hi I enjoyed your video and learned useful information as a noobie. I'm particularly interested in authentic polish food. Would you say that your seasoning recipe is close to the average for biala there in Poland? Thanks.

[@PolishYourKitchen]

Yes, it’s quite a simple recipe. You may adjust pepper, marjoram and garlic amounts, but generally it’s the recipe for „biała”.

[@pasierbm]

The spiral part is called the auger. The worm sounds bad.

[@Calchick7]

your written recipe on your website calls for 1 tsp black pepper but video used 2 tsp? also written says 4 TABLESPOON salt? but you used 1 TBSP? in the video - which is correct please - great video thank you when did you add the garlic and was it minced or crushed and was it 6 individual cloves or 6 full heads of garlic please?

[@PolishYourKitchen]

I used less meat in the video, so for accurate proportions best to follow the written recipe. 👍🏻😊

[@teresachodkiewicz4745]

Could you possibly show us how to make flaczki and rurki z bital smietany. Not sure if I spelled that correctly.

[@Steve-zu3vv]

Great video! I'm a new subscriber and on a search to learn how to make White Polish Sausage. I have found a few videos on the topic but nothing that can tell me what makes white polish sausage white in color. I assume it's fat content...True? The recipr I saw called for 50/50 fat/pork content. Have you made/tasted the white Polish sauasage? If so does it taste quite fatty? I remember my grandmother serving white Polish sausage for holiday gatherings and it was so good. I dont rmember it being fatty but I do know it was white. Can you provide yout thoughts on this? Thank you!

[@barbarakennedy4104]

ANNA, DO YOU HAVE A RECIIPE FOR KISHKA,OR BLOOD SAUSAGE.

[@PolishYourKitchen]

I have a recipe on serving it, but not how to make it....yet. I will be publishing a cookbook this summer that will have this and more recipes in it that are not on my website, or the KZbin channel. Thanks for watching!

[@Calchick7]

When did you put garlic in? And is recipe 6 cloves or 6 full heads of garlic please?

[@wfqsfg]

That "worm" is better known as an auger.

[@stevenberg3975]

Did the sausage taste better using the stuffer?

[@jeromewesolowski792]

MARK DID YOU WASH YOUR HANDS ?

[@rgruenhaus]

I have the kitchenaid lift stand mixer and the meat grinder with an extended meat tray and I have not tried making sausage with it yet, but I read that having the equipment and meat cold keeps it from clogging and becoming a greasy mess. What spices would I add to make the sausage like a standard non smoked kielbasa like Hillshire brand in a horseshoe shape?

[@PolishYourKitchen]

Hi Robert, for a smoked Polish sausage spices are a bit different, they may vary from chef to chef but main ones will be salt, pepper, garlic, the rest you can experiment with. Try a bit with juniper berries, some with caraway seeds, some with paprika (sweet) - those are some of the most popular blends. Good luck!

[@donnarichey144]

I don't see a place to put my email in so I get your videos. What is your blog info so I can sign up for getting to see your videos? You tube stopped letting us know. I have to look for them.

[@PolishYourKitchen]

If you subscribe and click on the bell next to “subscribe”, KZbin should notify you when a new video is published.

[@donnarichey144]

@@PolishYourKitchen no you tube does not they stopped doing it. I have to go to you tube and the ones I like to watch. A lot of you tubbers have a vlog and you can sign up so they send you a news letter or something to find them. You tube used to send a email not anymore. Its just frustrating.

[@jimnaz5267]

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