Throw it on Thursday - Smoked Polish Kielbasa

[@guaceldono7231]

Just wanted to check in from my humble New Zealand farm and say that I enjoy your videos Rob, you are an excellent cook.

[@RobMilanowski]

Thank you very much. I was in New Zealand four months ago and I’m looking forward to getting back there again one day. You have a beautiful country!

[@shungitesalesman3436]

The result was spectacular, also liked the 2 hand technique you used for getting the sausages to the right length!

[@RobMilanowski]

Good catch! And, thank you for the compliment. I thought it turned out pretty well.

[@Yumifreak3]

A real home run recipe! I’m sure they taste better than the old ballpark dogs. You’ve really knocked it out of the park with this one, Rob! All baseball puns aside a spectacular recipe through and through, and one that would make your dad proud! Cheers, sir!

[@RobMilanowski]

Yes, I’m thinking my dad would be proud of this. Every time I make sausage now I think of him and his love for spending time to do it right. Speaking of ballpark franks, I’ve never made hotdogs before. I might have to give that a try. But, in order to do that, I really need to talk to Patti so that I can use her stand mixer to make sure the meat is well emulsified. Thank you for the inspiration!

[@skrible71]

Oh man, the color looks so appetizing when you slapped it on the grill. I'm sure it must've been delicious. You're becoming a natural with homemade sausages.

[@RobMilanowski]

Yes, I was very happy with the way this sausage turned out and the color was amazing. I am enjoying making homemade sausage. There are a lot of varieties to choose from, and also a lot of cool equipment. I can think about getting. Now, all I need is some sponsorship by a sausage equipment company.

[@rodgerpalmer8950]

I'm IMPRESSED! You make that look so easy and delicious. My mouth is watering for some of that smoked kielbasa with sauerkraut and mustard. YUM! Not to mention a little Fat Squirrel to wash it down with. Amazing. Loved the video Rob. You've inspired me to look into making some sausage now.

[@RobMilanowski]

I am enjoying this new sausage making adventure I am on. There are so many different types of sausages out there. And, the best thing is, the rewards are quite tasty.

[@MillerVanDotTV]

Another win for the Rob Mob!

[@RobMilanowski]

Thank you very much. That kielbasa was amazing. I will be making more of it in the future.

[@3sixoh]

Very nice job Rob. Those look amazing. Huge success

[@RobMilanowski]

Thank you. This was a good one. I’ll be making it again.

[@sammygames1483]

Your knives are so nice. You're sausages too, of course.

[@RobMilanowski]

Thank you for the knife compliment. This one was actually given to me by my brother. It is so good for cutting up meat. It’s quite sturdy but very nimble. Oh, and it is so sharp.

[@starrychoir8376]

great video as always Rob!

[@RobMilanowski]

Thank you very much. I enjoyed putting this one together.

[@palinironthumb8522]

That looked delicious! You must have sausages stored for months by now. Or I guess they would be eaten quite quickly considering how good they are :P

[@RobMilanowski]

I do have quite a few stored in my freezer. I bought a new vacuum sealer so those sausages should be freezer safe for quite some time now. I do have a family gathering coming up in July. I’ll probably be cooking up several of these different types of sausages.

[@noflimflamfilmphan]

Looks great! You could probably make some relaxing slow mo sausage making videos with the preparation methods. Just needs a little ambient music.

[@RobMilanowski]

That might be interesting. Maybe a closeup of the meat coming out of the stuffer in slow motion. That might attract a certain demographic. Yes the choice of music would be important.

[@Bob_Chimpman]

Do you only have one smoker? I've seen guys who have a whole collection but seem to just make abominations they called fud with them. The sausage at the end did look gud with a gud snap to it.

[@RobMilanowski]

Yes, that is my one and only smoker. It’s not a very big smoker, but I have been able to smoke a medium-size brisket in it. I think this one works just about right for me. The sausage did turn out very good. I think next time I use that seasoning, I’ll probably use a little bit less of it. To me it seemed a bit on the salty side.

[@FrancoisTremblay]

Since you used a seasoning mix, would you say this is a "Lazy Rob's Kielbasa"? Also, are you interested in trying the "high temp less time" smoking technique?

[@RobMilanowski]

Yes, I guess you could say that this is a Lazy Rob‘s kielbasa recipe. As far as the “high temp less time” smoking technique, I will leave that to the professionals.

[@Ryfael]

The knife was really cool, where can I find one?

[@RobMilanowski]

That knife was given to me by my brother. It is called the Meatcrafter by Benchmark. This one is the Steven Rinella signature model. It is a great knife!

[@Ryfael]

11:16 I meant the pocket knife at 11:17. My bad!

[@RobMilanowski]

@@Ryfael oh… yeah, that is another nice knife. That one I got from my son. He has a great knife collection. That is an Axon by Vero. It is so smooth and sharp. smkw.com/vero-axon-3-5in-stonewash-m390-black-micarta/