My Kielbasa - Rytek Kutas - Version 2
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By Schlenkerla Marzen
My Kielbasa - Rytek Kutas - Version 2
2 steps
Prep:2hCook:1h
From: Great Sausage Recipes and Meat Curing. By Rytek Kutas.
Updated at: Mon, 17 Nov 2025 02:02:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
1
Low
Nutrition per serving
Calories176.7 kcal (9%)
Total Fat14.4 g (21%)
Carbs1 g (0%)
Sugars0.6 g (1%)
Protein11.2 g (22%)
Sodium906.5 mg (45%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
40 servings
Ingredient Basis for 10lbs
Instructions
Step 1
Pork is boneless pork butt. - Grind all the pork butt through a 1/4 or 3/8 grinder plate and place in mixer. Add all the ingredients and mix well until the spices are evening distributed. Deliver to the stuffer using a 35-38mm hog casing. Hang on smoke sticks spaced properly and let dry in cooler.
Note:
Step 2
Be sure that meat has been chilled between 32-43 degrees Fahrenheit before starting. All blood clots, bones, cords, and etc must be removed and thrown out. Do not keep sausage at room temperature any longer than necessary.
Notes
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