Ingredients with Measurements:
- 2 lbs. pork shoulder, ground
- 1 lb. beef chuck, ground
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. garlic powder
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- 1/2 cup ice water
- 2 tbsp. corn syrup solids
- 2 tbsp. nonfat dry milk powder
- 1/4 cup red wine vinegar
- 1/4 cup cold water
- 2 tbsp. cornstarch
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Smoker or grill
Step-by-step instructions:
1. In a large bowl, combine the ground pork shoulder and beef chuck. Mix well.
2. Add the salt, black pepper, garlic powder, paprika, and caraway seeds to the meat mixture. Mix well.
3. In a separate bowl, combine the ice water, corn syrup solids, and nonfat dry milk powder. Mix well.
4. Add the liquid mixture to the meat mixture. Mix well.
5. Cover the meat mixture and refrigerate for at least 2 hours or overnight.
6. Prepare the sausage stuffer and fill it with the meat mixture.
7. Stuff the meat mixture into casings, twisting the casings every 6 inches to form links.
8. Preheat the smoker or grill to 225°F.
9. Smoke or grill the sausages for 2-3 hours, or until the internal temperature reaches 160°F.
10. Remove the sausages from the smoker or grill and let them cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Chilling time: 2 hours or overnight
Cooking time: 2-3 hours
Temperature:
Smoker or grill temperature: 225°F
Internal temperature of sausages: 160°F
Serving size:
Makes 10-12 sausages
Nutritional information:
Calories per serving: 300
Fat: 20g
Protein: 25g
Carbohydrates: 2g
Sodium: 700mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Beef chuck can be substituted with beef brisket or beef sirloin.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced jalapeños or red pepper flakes for a spicy version.
- Use lamb or venison instead of pork and beef for a gamey flavor.
- Add grated cheese to the meat mixture for a cheesy version.
Tips and tricks:
- Make sure the meat mixture is well chilled before stuffing it into casings.
- Use natural casings for a more authentic texture and flavor.
- Prick the sausages with a fork before smoking or grilling to prevent them from bursting.
- Serve the sausages with sauerkraut and mustard for a traditional Polish meal.
Storage instructions:
Store the cooked sausages in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sausages in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the sausages on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the sausages with sauerkraut, mustard, and rye bread. Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Potato salad, coleslaw, or roasted vegetables.
Troubleshooting advice:
- If the sausages burst during cooking, prick them with a fork before cooking next time.
- If the sausages are dry, add more liquid to the meat mixture next time.
Food safety advice:
- Make sure the internal temperature of the sausages reaches 160°F to ensure they are fully cooked.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Tylżycki Kiełbasa is a traditional Polish sausage that originated in the town of Tylża in northeastern Poland.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve the sausages hot off the smoker or grill with your favorite sides and condiments.
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Region: Polish