The Only Kielbasa Recipe You Need!!! (Family Recipe)

[@charlierosenbusch3007]

Another great old world recipe, you guys don't realize how great it is to see these older recipes make a come back because of you I get to relive my favorite times in the kitchen with my grandmother showing us kids how not only to save money, but to carry on traditional old world cooking.thank you for all you do in this community and as always stay safe.

[@FatFingerFoods]

Thanks Charlie. Love having you part of this channel! 😊

[@hansluckey-bn8rt]

It's ridiculous how you do it .

[@garylarkan2155]

Great job - I’m going to make a batch (we routinely make Boerewors for ourselves). One tip to consider that I recently learned (and, when I say it was life-changing, that is no exaggeration…. no more cursing at bursting casings … ever!) Mix a teaspoonful of baking soda into your casing soak water. It makes them more supple and durable and slippery so they don’t wind up and stick on the horn.

[@Tjay0716]

Awesome! Drooled on my keyboard again ,thats allways a sign of an extra special episode ! lol

[@sushiman3375]

Jenetta, you were made to be in front of the camera! So genuine, funny, and captivating! Love this recipe! A while ago, we had some friends come over and we made chorizo, Italian sausage, and kielbasa. We called it sausage fest! I like to cut the kielbasa on the bias, and pan fry with onions and peppers. Slap the mess in a sandwich roll with some Dang sauce,…So good! Keep up the great family recipes!

[@FatFingerFoods]

They that’s amazing. That’s gotta be one of the best hangouts ever.

[@gopnikstyle9148]

LoL dang! I hope there was lots of beer involved. Alcohol in general of any kind will do.

[@johnathanraye5346]

Chorizo is Spanish but there is no such thing as a bad sausage. Party On !

[@danielmarek4609]

My grandparents use to own a Mom and Pop neighborhood grocery store. They closed it down in 1965 when they retired. They use to make their own sausage. As a kid we'd watch them stuff the casings and produce a lot of fresh sausage. Two of my brothers have the recipe and sent them links to here to compare recipes. My grandparents were originally from Poland. When they made the sausage my grandpa would stuff the meat into the machine and my grandma would guide the links.

[@garrynicholl8777]

Great video. Get this,I'm a newfoundlander and I love making homemade kielbasa. Love your tips and tricks for the recipe, keep up your videos and thanks again and god bless

[@dojchinstanojkov8397]

All the slavic world loves its garlic... greetings from Makedonija :)

[@Chris-jh3tg]

Interesting to see the variations of this sausage throughout the world. Babcia didn't use paprika or nutmeg, but our family is from northern Poland. Very simple, salt, pepper, garlic and majoram.

[@444simm]

Amazing video as always!! Keep up the great content!

[@2Bpatient]

" WOW" that was awesome . That looks way better than store bought I Remember my grandma making Kielbasa a long time ago. Now I want to try make it myself, Thank you!

[@terrycollalti4249]

I love this....and would love some out takes of funny filming....love it luv it

[@simplefastandtasty742]

Absolutely tasty and tasty Excellent Fantastic and great video. Thank you very much for sharing.

[@johngrant1337]

It great to see the kitchen helper

[@tonyalbanese2088]

My favorite cooking channel. Loved seeing the whole family in this one. My dad and his friends would get together once a year and make Enough Italian sausage to feed the neighborhood.

[@FatFingerFoods]

Bet that was some of the best times.

[@levizurch9480]

Another amazing video! Keep up the amazing work!!!!!! You are the best 😊

[@guybever8935]

You are a great chef. Thanks for all the amazing videos you make for all of us.

[@seafieldgrant6957]

A star is born !,Well done ! and you are a sweety !

[@TheWhitetailrancher]

I will be trying out your recipe. I won't even come close to trying your methods though. Should be fun!

[@michaelslater2444]

You are not a cheap family, you are a thrifty family, and this is admirable

[@TwoKSiR]

Love seeing this. I love sausage making but I’ve never tried Kielbasa. I can’t wait. As a pointer, you said the pink curing salt is optional. This is not optional if you’re going to be air drying this. Please, do not air dry if you didn’t use your pink salt. Again, I can’t wait to make this. Thank you for this video. Also, thank you for not making those huge eyes your bother makes when you try food that you enjoy 😂😂

[@Lanzarote1970]

Pyszna kiełbasa 🥰

[@belindalombard4901]

You are so adorable. We love you and your family. In South Africa we make sausages all the time just like you. Only the spices is different. It's called Boerewors. We never prick the casing as a lot of the meat juices will cook out when you grill them outside on a fire. We don't always smoke it. We eat it with onions that we fry till it's brown. We put the sausage in a hotdog roll with ketchup, the fried onions and mustard sauce. It is a traditional meal here. All of the best to you. Lots of love

[@michaelslater2444]

boerewors with mealie pap Fantastic (I´m Rhodesian)

[@scottdupre2844]

O my god, you did an great job, love this God bless an your family

[@jackmeoff5244]

Love your videos ! Always making great foods and your beautiful smile and personality I love 😊

[@TheWhitetailrancher]

You would do yourself a HUGE favor by actually partially freezing your meat first. usually about 45 minutes prior to grinding. much easier on your little mixer/grinder and much safer as far as food safety goes. Your final product will be MUCH better as well. just a tip to help you out.

[@ManyFishGames]

Would be funny to see an outtake of every pronunciation of "Kielbasa" in this video. Love the authenticity of your guys videos.

[@vmitchinson]

In Alberta where a large Ukrainian population lives, we grew up pronouncing it as koo-baa-saw.

[@sailingwind326]

Any thing you want to be good you have to do it yourself dang this looks so good 👍🏻 going to be trying for sure ty guys

[@christinerobinson9372]

I got the sauerkraut, you bring the kielbasa! That is beautiful! I've never seen commercial Kielbasa that looked like that. And natural casing does not bother me, I prefer it. Liked and subscribed!!

[@martinquintana5837]

After watching your awesome video I had to make some store bought Kielbasa Sausage:( , but it goes perfectly with that Dang Sauce. I'm going to buy some stock in Dang Sauce lol. Anyways you take care and have a blessed day. Aloha from Kansas

[@showmeadventurevanlife49]

I used to own a sausage shop and I find that if you put a little bit of water inside of the casing like hold it open and scoop water with it. It goes on to the horn much better.

[@royhammond4024]

Great video, great job,keep them coming

[@mcbobly]

Another great recipe, sounds delicious. I’ve always heard it and pronounced it as “keel boss uh” but hey, as long as it tastes good what does it matter huh..lol.

[@scoobydoo885]

thanks, really enjoy your channel

[@michaelcarron3418]

Like the Pickle ones, the size of a Brat. Stuff them in a jar add the Dill Pickle juice leave in refrigerator for a few weeks. Once pickled they keep with out refrigeration.

[@allanoakley8322]

A little tip lubricate the back of the auger to reduce friction it wont get so hot while grinding the meat

[@richardleonido6275]

looks so good thank you so much!!👌👌👍👍

[@erockhefleyjr6852]

Beautiful 🧡🖤🔥. And the food looks really good too! 🤗

[@mrkkwrfd]

LOL! Love the "this ain't workin". True southern girl!

[@aggiekromah6254]

Very good job looks very delicious😋👌👌🌹

[@josephacosta619]

Olie supervising the project Healthy

[@RESTORATIONRESCUE]

This as always looks so amazing. Keep up the great work!! Feel Free to Deliver food anytime haha

[@GaryHotter]

Треба казати ковбаса !!! Смачного !!!

[@waynek921]

That was cool to see Jr. Workn too.

[@LeLOUISE1]

Une saucisse traditionnelle polonaise qui offre une véritable explosion de saveurs et qui reste chère au cœur des Polonais. Au Lavandier, nous la fabriquons avec de l'ail frais et de l'origan frais.

[@kenmorales4187]

Did that sausage on the pellet grill low at 225 then 200 for two hours, great flavor and tender as butter

[@FrenchieFrench1555]

Jenetta, thank you for the video and the recipe. The sausages look absolutly delicious. Do you have favorite wood to smoke the sausage? Thank you.

[@ts6141]

Fry some potatoes in a cast iron skillet with some EVOO then cook the kielbasa in the same pan *chef's kiss* I love shredding some cheese and putting hot sauce on it!

[@zertekandketrez08]

I love kiełbasa :)

[@optil-rectal-itis2782]

I'm starving now👍🤪😝

[@timgunn3670]

I had to stop vid to comment. You are hilarious, in a good way

[@waylonp6924]

homemade is almost always better than store bought

[@markopolo945]

Have a good weekend 👍😎👍

[@rebmob5203]

Very nice and you 😋😋😋😋✌✌

[@jamesmurphy1480]

i like with tomato sause and onions and carrots

[@nyeguy88]

Such a goofball 😊

[@nathanedwards4519]

Take that sausage! Dip into some dang sauce it will be dang dang good! Mmmgood lol. I bet it smells delicious. I dig it

[@dannyarellano86]

Looks great 👍

[@skipwilson5288]

sorry to say u need to get a stainless steel unit .. no plastic.. all components get chilled in freezer before you start... Well done sister..thanks for sharing

[@valenciarampesi8719]

Hi dear in South Africa we call it wors in Afrikaans / dutch

[@latanieszyb3809]

Miss Kielbasa

[@telvin362]

МММм Домашняя колбаса) Вкуснятина)

[@michaelcarron3418]

I say it like KELL-BAH-SAH, there are different kinds like a big fat round one made Special for Easter.

[@muppetgump8522]

Best thing about Saturday is a fat finger foods video.

[@ernestoflores2805]

Love them sausage 🇵🇭😷👋

[@19993gt]

Your silly, it’s entertaining 😂

[@katrinakarina3206]

Can you tell about temperature in smoker And how long,thanks

[@davescheer5038]

That looks soooo good , don’t know where I would get the casings and nitrate from though haven’t seen anything in the stores around me , and I would have to by a smoker, but those look just yummy ! 👍🏼

[@FatFingerFoods]

Amazon!!! Links in the video Description!

[@cherylfrain2592]

I don't usually eat sausage (there was an "incident" 🤢) but I would definitely make an exception for this.

[@davidedwards7408]

Maybe you can use the Sous Vide cooking method just not vacuumed sealed

[@mandtgrant]

Safety tip: never add the nitrate/nitride before tasting. It needs to sit for 24 hours to convert to a safe form. Before that it is strongly carcinogenic. After its perfectly safe. Taste first then add your curing salt

[@eballacharles0302]

Same as our country 🇵🇭

[@JustQzen]

Also the reason you want to have refridgerated meat is because you dont want the fats to melt. So make sure its refridgerated and when you take it out grind it as quick as possible, then throw it back in the fridge.

[@gauthren]

Like the others have mentioned, a better grinder and stuffer would go a long ways. Short of that, make sure your meat is nearly frozen and only plop a few pieces in at a time. You packed it full then forced it into the tube. It puts a lot of load on the mixer and creates extra heat that you don't really want. It really is much easier this way - I have the KitchenAid attachment too. I'm upgrading since it's a terrible sausage stuffer and really only an "OK" grinder.

[@spanthrax]

invest in a stainless steel meat grinder for kitchenaid. stays colder longer and it will last longer than plastic

[@sighoa4489]

you are cute and bubbly, excellent recipe and presentation, love your channel, and I support UKRANE! CHEERS👍🤩

[@johnathanraye5346]

Couple things.... you are a energetic, engaging, intelligent and super cute host. I use nutmeg in chilli and meatloaf and it is the main ingredient in Jamaican Jerk Spice. AKA the donut spice (plain donuts are spiced with nutmeg). Thirdly with the meat grinder it looked like you made polish sausage where Kielbasa has larger chunks of meat in it no ? Help me out here please.

[@bobbyherdman243]

I’ve always wanted to make my own sausage. Great video!! Is that the main sausage that’s eaten in Ukraine? I know nothing about Ukraine cuisine

[@cherylmatthewman7216]

Curious are you from Manitoba?

[@Boilerking76123]

Kolbasi. No All Spice ? I use the chunky grinder not the fine grind. Thanks for all the great old timey recipes.

[@sprocketbuster]

i say keel bossa . our butcher shop/superior meats in washington , pa usually had a sample to give out ,,,,,,,,,,, in the early 1960's!

[@Xpyburnt_ndz]

YUM!!!

[@davidens8204]

for food safety you need the nitrates it eliminates any possibility of botulism which will kill you even at a dose of 0.00010 grams or a very small amount just better for safety everything else looked yummy but I would have only used 1/2 of the nutmeg .. sometimes it can become astringent and overpowering .. this looked awesome tho cant wait to try it

[@zenjamin6262]

I replace sodium nitrate with celery salt

[@trob7348]

jenetta happy to see you in front of the camera very pretty. great instructions your a star

[@mikesautomotivediagnostics8080]

What size of "die" did you use to grind that pork?

[@FatFingerFoods]

The smaller one I thinks it’s 3/8?

[@mikesautomotivediagnostics8080]

@@FatFingerFoods thank you

[@FatFingerFoods]

@@mikesautomotivediagnostics8080 you can really as ground down as you want with this one. It’s similar to the hillshire farms kielbasa in texture but just a bit more authentic.

[@andriescorneliusnienaber]

You should tell hubby to show his face, he is ultimately part of the team

[@SWEET-2381]

Youi a trip girl! lol Glad to see Pops there! You know we love him.. You makn an awesome entrance also! Keep up the good work! You got this! You make me lol HARD haha

[@Canera32]

In Portugal we call that a "Chouriço"

[@roballen7937]

The Ukrainian relatives in Schuylkill County, PA first introduced me to this heavenly food!! They pronounce it as "Kill-ba-sa" . And also call it "Kill-ba-see". Whatever you call it it is absolutely delicious!! Unfortunately I haven't found any over here in Thailand but there is supposed to be some in the area!! (Warm regards to you all from the Allens in Ban Huai Sai Tai, Phetchaburi Province, Thailand! 😊😎👍👍👍🌴🐘🐒🐒🐘🌴)

[@alexisbog138]

When I lived in the Netherlands, I often made it with my Dutch wife. "Worst" in Dutch. (Pronunciation is completely different from English) I gave up because I couldn't get a fresh intestinal skin in Japan. :))

[@FatFingerFoods]

Really? In Japan!? I would think it would be a piece of cake to find one there.

[@alexisbog138]

@@FatFingerFoods The history of sausages in Japan is very short. Around 1910, German cooks started making in Japan, but it was first commercialized in the 1970s. Since it was commercialized as a nutritional supplement for children, it had a sweet taste and was the size of a little finger. Western-style sausages are rarely sold in Japanese stores. In Japan, meat prices are higher than in the West.

[@larrywarner9314]

Dedicated sausage stuffers work better and there easier and quicker !!!😁

[@FatFingerFoods]

Got one you prefer? Been looking at getting one before winter

[@ter8330]

Gdzie mieszkasz? W USA?

[@joeysausage3437]

Nutmeg was widely used in colonial America meat recipes, as was cinnamon.

[@richardortiz2255]

Hi,Great old world,🤩🤩🤩🤩🤩💯💥💯💥💯💥💯💥💯🇵🇷🇵🇷🇵🇷🇵🇷

[@Іваніван-к6щ]

Христос Воскрес.

[@LeLOUISE1]

Servez-les avec des plats typiquement polonais tels que le pierogie, le żurek, le kapusta ou le bigos. La kiełbasa classique est fumée, mais vous devez tout de même la cuire soit en la faisant frire ou en la faisant griller.

[@mikesmicroshop4385]

The KitchenAid grinder attachment will eventually get the job done, it is definitely NOT a good grinder! If you find that you like making your own sausage, then invest in a larger standalone grinder, and for stuffing get a dedicated sausage stuffer! The dedicated grinder will get the job done in 1/4 the time, and the stuffer will do the same with MUCH less hassle and frustration.

[@FatFingerFoods]

For sure need a real one. Kitchen aid is a hassle but for someone doing it once in a while it’s a great go to that’s all in one.

[@puzer1]

...agreed, I started with the Kitchenaid and found it to be useless...bought a decent grinder that goes through 15-20lbs easily...the Kithenaid is great for dough and whipping but that's about it...

[@FatFingerFoods]

@@puzer1 Any specific one you prefer/ bought? Looking to upgrade ours for some videos.

[@puzer1]

@@FatFingerFoods I have the STX 3000 grinder...I also use a traditional vertical sausage stuffer that is hand cranked...I feel I can control the consistency of the sausages much better if I don't use the machine for filling the casing...

[@delightful40s]

Cut up in a crock pot with fresh green beens.....beans.....! Only 2 hours cook on high.

[@FatFingerFoods]

Sounds like heaven... It's crazy how many things you can do with it once you make it. Fresh fry it with eggs in the morning, cut them open for fancy hot dogs... list goes on and on!

[@dorisdybowski3110]

❤❤❤❤❤❤

[@MarioMotoVlog]

Kiełbasa zywiecka

[@leedoss6905]

At that temperature with cured meat 160 for no more than 30 minutes. I honestly do it at 150.

[@FatFingerFoods]

We did 170 degree water for about an hour. We like to be overkill it doesn’t change the texture or fat content much.