How to make Smoked "Russian" Sausage | South African Russian | Polish Kielbasa & Kolbasa | Kransky

[@pietbliksem]

I'm an oldish 'Toppie' (60) and also an old boerewors maker. Back in the day, in the '70s I went on a mission to find the origin of Russian Sausage. The old 'SA Vleisraad' (SA Meatboard) had excellent booklets of recipes one could write away for and included with many other wonders was an old recipe for Russians. According to them, the original recipe was for 'Polish Smoked Garlic Sausage', but in the '70s SA that sounded too much like 'Polony' (SA Baloney). Now this was a cheap sliced meat product made of any kind of excess meat and it was as good as its ingredients...Needless to say they didn't want this yummy sausage to suffer by comparison, so Russia being next door to Poland its name was appropriated for 'reklame' (means of advertising). This was in cold war years and the mistake never got corrected. So an English bulk recipe for a Polish smoked sausage became Russian in South Africa for advertising purposes and stayed that way. I know this sounds a bit like a naughty international joke that you have to think about for a while, as both Russia and Poland deny complicity about this sausage. Sadly I lost all my books to fire and I can't find any reference to this on the net. So either you have to take my word for it or consider me a very inventive bullshitter. I still use my old recipe though, and its very similar to yours in spicing. The difference is I smoke at 30 deg C for much longer (cold smoke), and then poach at 80deg C in hot water (just under boil) until they firm. Then chill on ice. Basically a cool smoke like Bratwurst instead of the quicker hot smoke you use. All this really means is that the cool smoked sausages can be stored in a cold room and then poached on demand, as frozen salted pork never tastes quite the same after defrosting. I'm going to try your way for smaller amounts as its much quicker, the old way I think just stores better so it works for bulk. A nice, cold winter also always helps with all sausage making, and keeping all tools and ingredients as icy as possible. I love watching your videos, it feels like the old days. Keep up the good work and lots of love to you all.

[@karooblue7634]

❤.... thank you for sharing your interesting story with us. Keep the fire burning high!!!

[@marcellvanaswegen4594]

Your origin story sounds plausible. Thank you for the info

[@shaunjayes8842]

Very interesting, thank you for that. I also prefer to cold smoke my sausages, although getting hold of Prague#1 salt is not so easy. What do you use?

[@WolkbergArtisans2019]

Thank you for sharing your knowledge and research with us. Please let me know what you think of our Russian recipe. Thank you and best regards to you and your family!

[@shaunjayes8842]

@@WolkbergArtisans2019 The recipe is an absolute winner. I've made it a couple of times and it's brilliant. I cold smoked my last batch and they were perfect.

[@heinrichvisser8518]

Just found you guys, eish man , julle maak lekker kos. Hou die blink kant bo.

[@marrionferreira7767]

I am soooo jealous. Well done and enjoy the fruits of your labour.

[@MK-gn1nz]

That crisp on the outside contrast with softness of the inside 🍴😊

[@lesegogaebeeyn4005]

Not like that

[@augustkietzmann4088]

awesome video, love hearing the birds in the background, piet mij vrouw and all the rest, definitely going to make some of these for me a and some for my Polish colleagues to try Kilbasa😂from Africa

[@WolkbergArtisans2019]

Thank you so much! Hope you guys enjoy them!

[@chriswale]

Thank you so much for sharing this recipe! I've been living in Spain for many years and Russian and Chips was my go to order from my local cafe when I lived in SA. Can't wait to try this!

[@obzhorov26]

Очень приятно, что Вы готовите русские сосиски. 🤙

[@shaunjayes8842]

I also like to cold smoke these. Here is a moer of an easy and very cheap way to cold smoke anything. I prefer to cold smoke my sausages, and I cold smoked these russians (brilliant recipe btw,) and they came our perfectly. If you don't know, cold smoking is smoking the food without cooking it. You still get the smoked flavour, but you will end up cooking the sausages/meat/chicken/cheese like you normally would. No offset smoker needed, just a braai with a lid, and for safety sake get Prague Curing Salt #1 (insta-cure/pink salt#1) from Freddy Hirsch. When cold smoking, the temperature can be in a range that might be dangerous, so the Prague Salt #1 takes care of that. Anyway, just get a big flour sieve (your missus will have at least one in the kitchen) and push the mesh in, so it forms a sort of cone on the other side, add smoking pellets around the cone, but leave a gap, light the one side and just close the lid. When they reach about 40 degrees C or 100 degrees F, they are ready. Here is a video that shows you how: kzbin.info/www/bejne/i4q4fpSBqMeHZ5o So easy, and it works!

[@karooblue7634]

🎉.... Jummy in my tummy. Thank you so much for sharing. Going to use this meat mix for home made burger patties instead (dont have a sausage stuffer) Look forward to another easy summer dish.

[@ANRQAngel]

you can make a crude but effective sausage stuffer with a coke bottle, if you really want to make sausage cheap.. there is even a tutorial video on KZbin.

[@urshieurshie5808]

Just came across your channel sir, thanks Mkhaya, the Russians look amazing. You've gained a new Subbie from home ❤ 🇿🇦🇿🇦🇿🇦

[@marcellvanaswegen4594]

Nog n puik video julle. Well done

[@jiggsborah7041]

Great. I don't buy sausage any more because they are garbage. I would really like to try this old favourite from the seventies that were so much better back then.

[@TheSparkybon]

Wow Looks amazing and Im hungry now!

[@aslamfareed3315]

Great stuff meneer...

[@planecrazyish]

You guys are SO deserving of much higher number of subscribers. Your videos and recipes are outstanding , your food preparation gear, camera and image quality are absolutely fantastic. You make SA and South Africans all around the world proud ! 👏👏👏👏👏. Wishing you the best 👏👏👏👏👍👍

[@debw9568]

Russian and chips on a Saturday night….memories. 😋. That crunch when you bite into it….im drooling 🤤

[@garyfester4282]

OMW!!! Another amazing video you made. Wow! Thank you. I have veen salivating from the time you started eating that Champion russian. Thats a full 4 minutes. Loved seeing your animals too especially your "lawn mower". Really beautiful surroundings. You are very blessed and thank you for blessing your viewers with videos.

[@aussiesambarbrigade2211]

My mouth is watering again 😊cheers from Australia 🇦🇺

[@Antimessiah-p4b]

@@aussiesambarbrigade2211 Julle rugby is ma bra effe hê!

[@i_am_missjm]

What an awesome method. Please can i have beef version spice mix as i would like to try this out

[@WolkbergArtisans2019]

Thank you! You can use the same spices, replace the pork with beef(brisket will work perfectly), and the fat with brisket fat. Then you will have an all Beef Russian recipe👍

[@i_am_missjm]

@@WolkbergArtisans2019 thank you 😊

[@andriamandimbiarisoaradots6033]

Really inspiring!!! Thank you so much for your generosity 🙏🙏🙏

[@WorlTramp]

Wow, I forgot about these. Sal definitief probeer. Jou boerewors resep is perfek Hulle is “sharp” sê jy? 😁😁😁 …. woon jare nie meer in SA nie en die klets in dié agtergrond bring herinneringe

[@DianeP-l4p]

Oh Man!! We live in Brisbane, Australia and I’ve been kissing for Russians for a while now - I cant wait to make these.😊

[@munyamubaiwa4313]

Probably tastes 100 times better tthan the store stuff we get in ZA and Zimbabwe.

[@kevinm8274]

Russian and slap chips from the greek cafe on the walk to the train station after school to get home from Boksburg to Benoni, was an absolute treat when I had the money. Those were the days, in the early 70s, when life was much simpler. Unfortunately cant find russians or slap chips in the US - so I am going to have to try this homemade recipe.

[@WolkbergArtisans2019]

I hope you enjoy the recipe and that it has the same nostalgic effect on you. Best regards.

[@PatriciaGomes-np7nt]

Hi there, thanks so much for sharing. I want to try your recipe, but what disc did you use to grind the meat. That will make a serious impact on how good the sausage will be. TIA. 👍👏👏

[@WolkbergArtisans2019]

Hi! I used the 6mm and 10mm plates to get the perfect texture.

[@PatriciaGomes-np7nt]

@@WolkbergArtisans2019 thank you!

[@larryesterhuizen1050]

Baie dankie vir die resep, broer: Larry in Kanada

[@lilniko7641]

Such a peaceful video, great content🤙

[@hanshannweg9237]

Hi, Just love your videos. Can you recommend a robust, lowish budget, meat grinder / mincer as the reviews on entry level products are not encouraging. Also can you advise if you’ve ever made Toulouse sausage, one of the key ingredients for cassoulet. I have no issues if you answer in Afrikaans.

[@WolkbergArtisans2019]

Hi! Before I used this more robust grinder I used the Bosch Propower model no: MFW67440. A great entry level grinder. I used it for a few years(Worked it much harder than it should) I have not made Toulouse sausage yet, seems like a recipe I should try and make👍 Thank you so much for watching our videos!

[@hermandemello2200]

Nice pork Russian sausages !! Looks tempting n at class one's I say a big wow from TANGA Tanzania.

[@thePopHub]

love and support from philippines! 🤍💙❤

[@NgilimaTresor]

Great recipe. Gotta try it!

[@ahkaivanbressis9661]

Vroumens, jy’s baie gelukkig om ‘n man te het wat dié lekker Russians kan maak ! Jinne, dit lyk lekker!!

[@keeganreddy1045]

wow thank you for sharing i am watching this at 1 in the morning and you guys made me super hungry mouth is watering god bless.

[@UnakoBulwana-kx7yr]

This video is so inspiring and your son is so cute.

[@WolkbergArtisans2019]

Thank you so much!

[@parrotafrica2996]

Yummy🎉

[@wilddough8859]

Great video, what meat stuffer did you use in the video?

[@WolkbergArtisans2019]

Thank you! It is a 5L meat stuffer, no name brand😂👍

[@missyt3017]

Lyk heerlik. Ek stem saam. Lekker slap cuips met sout en asyn. Nou water my mond sommer.

[@LeonDeJ]

Man, jy maak my so honger vir daardie Russiese wors. Ex pat.

[@twentyfifty2050]

You've earned a subscriber! Thanks for such contest right here at home!

[@WolkbergArtisans2019]

Awesome! Thank you!

[@eastafrica1020]

You got a new subscriber today.

[@WolkbergArtisans2019]

Awesome, thank you!

[@Amuslimpointofview]

Thank you so much for posting all these videos. I have a question : since I don't eat pork, can I substitute to make these? Greetings from Germany/USA

[@jacoehlers3493]

Yummmy 🤤hoe bewe my kakebeen nou jis die tekstuur is uit die heelboonste rak👍

[@phumlamyataza8527]

Mouthwatering 😋😋😋

[@albertaboy74]

Those look fantastic. Hello from Alberta Canada

[@DumisaniGxamza]

Hi doing excellent job you make me hungry man❤

[@words_unlimited]

"Winkel"-russians se vleis is vir my te fyn, byna dieselfdde as Frankfurters. Ek hou van 'n russian met growwe stukkes vleis daarin. Baie knap gedaan. Doe so voort!!

[@Antimessiah-p4b]

Can you use goat, beef, turkey or mutton to make Russians? Me no-eat 🐖 🐷 🐽 🐗 🐖!! (Pig eat poooo pooo)

[@Bigmike197]

Nice info bro thanks a lot

[@wayned5872]

Good looking sausages

[@borg7ofnone]

Weet jy hoe lank al soek ek die ding gaan dit maak en in my winkel verkoop sal jou laat weet Dankie

[@pierrefourie5753]

Hoe kwyl my honde my nou papnat. Dit lyk special. Dankie.

[@BaTouSaiZA]

Baie lekker kos wat julle mee besig is hou so aan! Maar belangrike vraag watter horlosie dra jy?

[@WolkbergArtisans2019]

Hi! Baie dankie! Dit is 'n Tissot T-Race😂👍

[@mossleopeng1928]

I have looking for Sa "Russian " sausage recipe. I am going to try it out i will tell you how it went

[@WolkbergArtisans2019]

Hope you like it!

[@OnlyRandi]

Hello is there beef Russian? Looks yummy though 😋

[@PulePatrickmarumo]

Salute you guys ❤

[@GameChangerMunchiesFoods]

I love me some russian... looks so delicious. Thank you for the recipe, I'm definitely going to try it.

[@mphomapoulo5026]

Baie dankie vir resep, nou eet ons Russian hier in Denver, CO! Bly julle geseende!

[@WolkbergArtisans2019]

Baie bly om dit te hoor! Baie dankie en groete daar vir julle!

[@EckardBerry]

Vriend, baie dankie vir jou videos. Ons sit in New Zealand en geniet elke oomblik daarvan, self jou kinders en vrou en die diere en die tonele in die agtergrond. Dis lekker om iets eg Suid-Afrikaans te kan aanskou. Maak maar nog videos as jy kan.

[@MrShekupe]

wow julle laat verlang my huistoe hier in kanada het ons nie Russian baie dankie vir die resep

[@lastmanstanding9389]

Russian and chips, my favorite.

[@advocatepuleng]

With coke.

[@leonmaritz2598]

Lyk baie lekker...Ek gaan dit regtig probeer...Groete...

[@Antimessiah-p4b]

Weet iemand dalk van "marakas"....soet wide komkommer. Dit was reeds skaars in my tyd, naby Polokwane en die Bosveld waar ons dit gereeld geeet het. So ook daai soet oranje skywe dis bekend in Upington (die vrug se naam vergeet)...aitog. Die marakas was baie amper soos soet patats......net baie beter!

[@tsilikgabo8768]

Wow! Just Wow!

[@shaunjayes8842]

Another really lekker video guys! My go to food porn channel. 🤣 I've never tried making Russians before, as technically it's an emulsified sausage, and moer of a difficult to make without a bowl cutter, but what the hell, I'm going to make them like this, they look perfect! I see you have the exact same stuffer as mine, I've had mine for 15 years, and it's still going strong. Awesome channel, keep them coming 👍

[@johannel6542]

I was overwhelmed when I found this "Russian" sausage recipy. I have tried it and the results were excellent. As a previous commentator reflected, the origan of the Sputh African "Russian" sausage was very difficult to establish, and plausible recipes equally difficult to find. Yours' was the first really plausible one I found. I was initially concerned that the cardamom flavour would be overwhelming, but once smoked, it balanced out well. I now have a 'go-to' Russian recipy. Thanks for sharing. I love your videos.

[@Antimessiah-p4b]

We used to say.....If a russian don't make you burb....then it's not a russian!

[@oompihans]

Wow! Lyk baie lekker! Vraag as jy kan help- kan ek bees brisket en of skaap stert vet ipv enige varkvleis gebruik, sonder om noodwendig die smaak te verloor? Ons geniet jou programme ontsettend baie, jy is beslis 'n " meester" as die by braai geregte kom!

[@WolkbergArtisans2019]

Hi! Baie dankie! Die smaak gaan definitief anders wees, maar dit sal ook lekker wees. Jy kan die bees brisket gebruik en skaap vet of brisket vet gebruik. Sal uniek wees en definitief ook lekker wees. Probeer gerus en laat weet ons asb hoe dit uit gekom het 👍

[@sashnaidu8806]

Wow - looks so good. Question, can lamb be substituted? It may be a stupid question considering you don't get lamb russians (as far as I am aware)...but i'm just curious if a lamb version is possible.

[@WolkbergArtisans2019]

Hi! Yes, you can substitute the pork with lamb, not sure if the texture will be the same? You might want to mix the meat a bit longer for proper protein extraction 👍 Please let us know how it turned out.

[@vernabadenhorst8102]

Jissie hierdie lyk divine! Ek koop ook nie gewoonlik russians nie want dis waar wat sy se, jy koop sommer die sooibrand saam met die russians! Maar hierdie lyk absoluut awesome! Ek wens ek kon dit ook gemaak het

[@Dman_Da_Goat]

Bud, the thick chewy fat inside a russian, is that from the pork back fat?

[@WolkbergArtisans2019]

Hi! Yes, that chewy pieces of fat is from pork back fat.

[@Dman_Da_Goat]

@WolkbergArtisans2019 thanks so much. Ive always wondered what that was cos its not from normal fat on the meat. Much appreciated

[@Antimessiah-p4b]

​@@WolkbergArtisans2019We used to say.....If a russian don't make you burb....then it's not a russian!

[@Antimessiah-p4b]

​Can you use goat, beef, turkey or mutton to make Russians? Me no-eat 🐖 🐷 🐽 🐗 🐖!! (Pig eat poooo pooo)

[@chrisbadenhorst5304]

Hoor hier, maar hierdie lyk mos nou soos Boere kos op sy fynste! Mooi man! Ek het sommer subscribe!

[@WolkbergArtisans2019]

Hi! Baie dankie!

[@derekfelton8287]

Excellent, Mooiman :)

[@jacknissen6040]

verbaas om te sien daars nie asyn gebruik nie. dit lyk baie nice en ons gaan dit beslis probeer, binnekort. dankie vd resep. ! gaan met houtskool rook, bang v briquettes.

[@WolkbergArtisans2019]

Probeer hom gerus, laat weet ons asb wat julle van hom dink👍Geen asyn in my resep nie.

[@r1martin634]

Hierdie lyk te lekker en ek geniet lekker russians so of met suurkool (maak self) of met tjips. Ek moet plan maak om n vleismeu lentjie en worsmaak setup te kry. Ek dink al lank daaraan maar nou gaan ek verseker!

[@patrickohara1653]

I'm drooling on my keyboard - Baie Dankie

[@SpiritualInsightprophesynow]

Baie dankie, dit lyk vrek lekker!

[@lesegogaebeeyn4005]

I can almost taste it

[@lepermessiah1433]

Dis so moeilik om 'n lekker Russian in die winkel te kry! Begin bemark julle!

[@JanevanNiekerk-u6h]

Damn, wanneer laas het ek n lekker russian ge-eet. Shoe my mond water. Dankie vir die deel. Groete uit die Wes-Kaap

[@glenstobbs6214]

Nou maak julle my lus vir 'n Russian! I once made chilli (jalapeño) and cheddar boerewors, and I'm now wondering if a chilli and cheddar Russian should be my next venture!

[@montymc450]

Howzit uit Nederland. Sjoe! Nou verlang ek

[@99Jaapie]

I remember buying Russians in Pick n Pay. Now I live in the Far East. What a great recipe, so no need for curing salt or bread crumb binder?

[@WolkbergArtisans2019]

Hi! The salt content is sufficient, you can add curing salt if you prefer(recipe should be adapted). No extra binders are needed in this recipe, great protein extraction from the water and meat👍🏻 This is a high quality Russian recipe and the taste is exceptional. Thank you for watching and commenting 🙏

[@99Jaapie]

@@WolkbergArtisans2019 thank you for your response, your recipes are great and the scenery around your place is fantastic!

[@WolkbergArtisans2019]

@99Jaapie thank you! Thank you for watching and enjoying our video recipes🙏

[@SiphaG]

Good love the recipe and process. Where did you buy you sausage machines and what make it is. Did you customised made your braai holder love the sides to hold it . Dankie

[@WolkbergArtisans2019]

Hi! It is an Aloma 120 meat mincer. Works extremely well.

[@evertkleynhans2617]

Eish!!! Nou is ek lus vir 'n lekker Russian....

[@RootsGrillSomersetCrossing]

lekker man lekker

[@ANRQAngel]

Sjoe, dit lyk lekker.. Gaan definitief die een moet probeer..

[@faniesteenkamp5115]

Waar kan ek bestel? Is nou so honger!!!

[@elsonmekgwe854]

100 persent Suid Afrikaanse lekkerny Baie bly om Mzasi se produk 20:14 b U tube te sien Veels geluk

[@skapendorf]

This looks like a very nice recipe! Can the sausages be frozen?

[@WolkbergArtisans2019]

Hi! They freeze really well, place them in the refrigerator for 24 hours to defrost. Very delicious!

[@tonzcat4182]

OI VEY, ek wil dit graag probeer maak

[@SCOUT-h3h]

Decent Russians are very hard to come by.This looks awsome the real deal.

[@arniekando6846]

Damn dit lyk perfek...

[@tsilikgabo8768]

Goed my broer! Dankie!

[@marceltheron6192]

Hoe lank het julle die wors gerook?

[@WolkbergArtisans2019]

Hi! Omtrent vir 2 ure, maar die worsies se temp moet 70°C bereik.

[@Antimessiah-p4b]

We used to say.....If a russian don't make you burb....then it's not a russian!

[@barendleroux6618]

Dankie ❤

[@banditboy6444]

Bliksem, dit lyk lekker.

[@elmarama1396]

Hi, wat is die grootte van die eerste maal plaatjie wat jy gebruik het?

[@johannel6542]

Dit was 8mm.

[@jaymuller6004]

Looks delicious... !!!! .....I could buy 100 kg

[@thepotterer3726]

Please allow subtitles.

[@Jaco-tm7jz]

Goeie dag , hou daai charcoal vir 2 ure, of moet mens nog by sit, baie dankie

[@WolkbergArtisans2019]

Hi! Hy hou omtrent vir 2 ure, as jy hom bietjie langer maak sal hy ook langer brand. Groete

[@carlbotha6416]

Laat my dink aan my weermag dae in die 80's, Take Away net buitekant Winburg Vrystaat, Footlong Russian met Slap Chips en 1/2 liter melk vir R2. En ja daai sout en asyn saam met daai Russian😋En ja ek stem saam, vandag se gekoopte Russians doen nie die ding nie.

[@DennisLandman-pg7pq]

Goeie dag my naam is Dennis...waar kry julle die union powder..en watse mincer het julle .is julke happy met hom.

[@WolkbergArtisans2019]

Hi Dennis! Ek koop dit by ons plaaslike slaghuis, maar plekke soos Woolies hou dit ook aan. Die mooi mincer is ‘n Aloma no12. Baie gelukkig met hom, ‘n hele paar kg vleis deur hom gesit en geen probleme.

[@willemventer3935]

lyk lekker