Hey Bradley. Just getting caught up on your vids!! Great question about the Cure Accelerator. I would say, yes. Adding a cure accelerator will hurry up and cure the sausage so that the sausage can safely hang at room temp for 7-8 hours without any issues. Good call on adding it!!! BTW, the finished sausage looks amazing!!!

That looks so amazing! I want to invest in the equipment to make my own at home. I’m inspired.

My kielbasa sausage has just got to perform. Now get it on.

@frankperrelli5806

8 ай бұрын

I love ya baby, but all I can think about is kielbasa sausage yuh butt cheeks is warm

@mikeb9984

8 ай бұрын

I love ya baby but all I can think about is kielbasa sausage your butt cheeks is warm

@spiritualdriving8129

8 ай бұрын

Thats a Tenacious remark 😏

@peterblandtastic3363

8 ай бұрын

Ah, a man of culture.

@jkpq8738

8 ай бұрын

Give em the D!!!! 🎉

Welldone u do a great job thanks chub!!!

One of my favorite foods. Awesome vid

Prior to the grind, I’ve seasoned the chunks and let sit for three days refrigerated, giving a mix once daily. Flavor melds together. Great video as usual.

Yum! Looks fantastic!

Great video! Thanks for sharing.

You should try making the german "Pinkel" or "Pinkelwurst" as well. It´s mainly eaten in northwest Germany. It´s a smoked saussage which consists of bacon, pork, groats of oats or barley, pig lard, onions, salt, pepper and other spices. Really love your videos buddy, greetings from Germany :)

I also enjoy a great polish sausage. I get my seasoning mix from a little place in Milwaukee called C&R Market. We used to go get sausage from them for Easter and Christmas as a kid. I have since moved to Arizona and learned how to make my own so I just have friends or family pick up the mix and send it to me.

Appreciate u sharing brother always enjoy . The ice bath no one really talks about how long ? Is it a temp to take them out r just by feel ?

Holy pellicle Bradman. Beauty sausages

Glad you tested sugar so we didn't have to. Thanks Brad.

Chicago Polish guy here and all the authentic Kielbasa I have eaten (which is A LOT) was was closer to coarse then fine grind. But hey its all good! Great vids!

If you´re doing a new series with to sausages of the world, you should try the Swedish "isterband". A course ground sausage from when people where poorer so i think is like 30-50% meat and the potatos and/or pearl barleyand other stuff. Lightly smoked and with a bit tart taste if it is hanged/dried and got som lactoa acid going. :)

Look good. Just bought a stuffer. Can't wait to start making stuff with your starter mix. Do you have any plans to make casted snack sticks like Slim Jim's using your stater mix?

Bradley! Apologies for the novel up front... I love what you're doing on this channel and I never have feedback because I'm usually heading out for ingredients to try your recipes. This time I just happen to be an American living in Europe with Polish co-workers and a Polish grocery store a block away and I'm going to share this with them, but I'll preempt their feedback now. No sweetener, mixed meats (beef and pork), a store bought kielbasa will be judged by (and will advertise) the meat percentage with anything above 85% receiving a smile and nod of approval (70/30 would be looked down on), they're almost always dried and smoked straight (no horseshoes here), and finally yes, a sausage meant to be cooked and served in and with other things. I usually slice up a whole onion and saute the onion with the kielbasa and prep some pierogis so they all .finish together. Make a pile on a plate of everything together and grab a beer. If you want some photos of Polish kielbasa from the Polish store or a translated ingredient list message me and I'll send it all to you. I'd love to see you come back to these sometime with Polish info applied (selfishly because I'm going to have to come back to the US of A and I'm freaking out about some of the amazing food im going to have to leave behind 😢). Cheers brother! Keep up the great work!

Awesome job! Growing up in a Polish family I have eaten a ton of kielbasa. A classic dish is kielbasa and sour kraut. Mix the kraut with sliced kielbasa in a crockpot and some dark beer and serve with perogies on the side. 👌

@g54b95

8 ай бұрын

I spent some time in Parma, OH. That's the place I was introduced to the venerable perogie. So good.

They look amazing.... Now I'm Hungry 😂

9:35 lol I love the video mate keep grillin on and pushin out great content. You ever got to smoking a snake? Looking forward to it

As a polish person, I will say the most traditional way to have a kielbasa is cooked over a fire pit, with wujas pouring you lots of vodka at night, while disco polo is playing in the background

@artheriford

4 ай бұрын

I prefer some Jezynowka as a fellow Polish person!

@bozok6360

Ай бұрын

Hi , what does kielbasa mean in Polish ?

@artheriford

Ай бұрын

@@bozok6360 It literally means "sausage"

@bozok6360

Ай бұрын

@@artheriford I am a Turk . I did not know that you guys call it Kielbasa too. I knew only the Russians call it kolbasa. Russians took the word from our word kolbasa . In Turkish it is actually a combination of two words kol- hand, bas - push . So the word means hand push. It is interesting how cultures are similar to each other

@artheriford

Ай бұрын

@@bozok6360 Very interesting. I am from the US, I just have Polish lineage. My Polish vocabulary is pretty limited.

I made some polish juniper hunters sausage last month, the recipe was somewhat similar, but with 0.25% ground up juniper berries. You should try it next time, they add a delicious flavor. 👍

I knew you wouldn't forget @4:27 in a classic sausage video 😆

All the kielbasa I've ever had was coarse, just pork, a few seasonings, then boiled and served with horseradish. That's it. Meant to be simple. And it's one of the best things I ever eat and long for at every family gathering. I love Brad but this is like taking filet and making a stew

Nice stuff. Next you gotta do tradtional hungarian Kolbasz. I think you'll like it much. At least i'd be stoked to see you pulling it off.

Love kielbasa !

4:27 Phew... I thought Bradley had left out the traditional "pblblblblblblblbllll" when making sausage.

nice

Awesome!

No no no sugar ever salt pepper and garlick !

Nice! 🔥 🔥

I’m new to the sausage game so forgive my ignorance here. If you were to either cook the sausage right away, or put in the freezer immediately after casing, could you skip the cure?

You should make a cold smoker generator for your chudbox.

Happily surprised to see the Weber Q grill make a 2 sec appearance at 6:46. Saw the grill in the background in another video and wondered if Brad actually used it. Now I know.🤓

I picked up some high temp blue cheese and I'm having a hard time coming up with a way to use it in sausage, any ideas?

Serving the sausage with some habanero ketchup (Melinda's makes a good one) will crush that Christmas sausage vibe the sugar gave you. Makes for a really good po' boy...a nice baguette, half a horse shoe of kielbasa, some good ketchup and top it off with sauerkraut.

Hey Bradley or anyone else- Is the a recipe for this somewhere? I have the Chudd sausage seasoning, but don’t know how much of the additional ingredients to add.

I can't be the first to say it, but that is one of the best beards on youtube.

For the algorithms bay bay, woooooo!!!!

I like making mine with porkbelly and beef

Kielbasa is very interesting. My mom's side of the family is Polish. My grandmother immigrated here in the 50's or 60's. What has been fun as an adult is learning to make some of the meats we would normally get from a butcher. Kielbasa is an interesting one for sure because like you said it literally just means sausage. There are so many styles from coarse to fine, thin to thick, smoked to unsmoked. For your next one I'd recommend looking into kabanosy. It's a thin "hunter stick" style that is one of my personal favorite snacks.

You need to try traditional Kielbasa from a real polish butcher in Greenpoint Brooklyn that is course ground and boiled served with mustard mixed with Horseradish. Leeme know ill send you a ring or 3 to give it a try, it is awesome.

I’m heading to the freezer now to pull a kielbasa out for lunch. I shouldn’t watch your videos when I’m hungry 🤤

You need some Webers mustard for those on a Costanzos roll. Go Bills

I read once Kielbasa is Polish for sausage so there are literally 100's of kinds of Kielbasa. This one looks amazing. I make one every Easter that is very similar to this but with CHEESE. One of my all time favs. Edit: 9:35 🤣🤣🤣🤣🤣🤣

I 💯 agree about the sugar. We don't eat sugar so I just never add it. Nobody misses it.

The polish deli near me, the meat is in big chunks. Like ham and loin compressed. The casing is not edible as I imagine the pressure needed to fill those up is pretty high. A bit garlicky but not over the top seasoned. It’s good.

Chud day!!!!

Greetings from Poland and yes this is fantastig ;-)

What about using chicken cases on some sausage? Would love to see a casing challenge.

Delicious looking sausages, I need to try this one!

8:59 awesome to see the process and the lessons learned. Thanks man

What percentage of sodium erythorbate do I add in sausage along with pink #1

🔥🔥🔥🔥🔥

Can you do a sausage with a natural cure and cure accelerator like celery powder and cherry powder?

kielbasa and roasted Potatoes are excellent in the winter. Pair it with a great big Malty Beer and you will stay warm all night.

@rockbutcher

8 ай бұрын

I've always found that a nice warm Polish woman rounds out that equation.

@RiggerBrew

8 ай бұрын

@@rockbutcher lol

I have a sugestion for you, in Portugal we have a unique sausage, the name is Alheira if you want to try.

Instead of casing it you could take the mix and stuff cabbage leaves. Cook in a crock pot with some tomato sauce.

Antique strainer?

Looks delicious. Having made thousands of lbs of ring and link sausage I have a couple basic tips for beginners. 1) regardless of meat type, use beef fat for anything that will be eaten hot, and pork fat for anything eaten cold. There is more flavor with beef fat, by far, but it's typically higher melting temperature leads to waxy mouth feel for cold sausage. 2) don't be afraid to finish ring/cased sausages in a water bath heated with a sous vide. Slowly smoke to 130 degrees-ish and finish in 160 degree water to internal temp 152-155 and then ice bath for 1/2hr for the plumpest sausages you've ever had. 3) pro level tip. Mix that exact recipe with #2 cure instead of #1, and never let it get above 80 degrees cold smoking/fermenting for a day. Then slowly dry at room temperature for a couple weeks...abso-freakin-lootly delicious. Don't be afraid of a little white mold either!

I've never thought of making my own sausage, how fun!

Speaking of some not normal bbq type cured meats, have you ever thought about the Pennsylvania classic Lebanon sweet bologna? Fat studded like a mortadella and smoked for like 48hrs

@mikekline7299

8 ай бұрын

If that means you’re looking into this I’m f’in pumped, I’ve been looking to do this with venison but would like to see how a pro would do it

I'm a Slavic person, and have Polish and Ukrainan as part of my ancestry. Not bad looking kielbasa. It's great on buns, with sauerkraut. Good with pierogies, cabbage rolls and borscht too. Cheers, Bradley! 👍🏻👍🏻✌️

@Toddheenan802

8 ай бұрын

And horseradish?

Hey bro!! Can you make a full brisket not trimmed??

BRAD we need a UHHHMMM in the middle of the chop scenes please and thank you...

as a polski I approve this sausage

sugar helps with curing and preserving, also a lot of old school ways of doing them call for a 50-100ml of 90% spirit Well done.

9:43 for the meaning of kielbasa.

You got a new knife bag?

Cheerio…. Any more London videos coming up!!!???????

I like horseradish sauce on sausage.

9:42 Time Stamp (you asked me to)

It is Celebrate Sausage in Two guys and a cooler channel, this video could have been a nice one for the show... will you participate? hope yes, lot's of experience there!

9:30

What happened to the London deal?

4:27 HAhaha i'm dead

I was worried you forgot to tickle the balls, but you came through. Whew!

All the real deal Polish sausage I’ve ever had does not have any sugar in it

Tea strainer... I think.

Eric, we need answers lol!

Chud you never made the Philly cheesesteak on the chudpress

Official taste test?

Question Bradley...have you ever tried making sausage using beef cheeks? I'd love to see a video on it.

billions must fry

9:42 thus far

Tea strainer

Course ground tastes much better

Recipe?

Christmas sausage? Have you done that on this channel? Have a recipe you like?

No no no sugar ever

Chud must have blast freezer to get his meat froze enough to grind in 30-40 minutes! Give me a break Chud! 😅

👢🐍

Awesome video! I am still working up the courage to make my second batch of sausage. I failed miserably the first time i tried. You plump sausage mix was not on the market yet. let's just say they did not pass the official taste test from my dog.

can we make a polish hot dog now?

@TheFishTankChannel

8 ай бұрын

time stamp 9:39 🙂

Use horseradish!!!!

WTF no home made kraut 😂

I'm actually not liking that now you are not letting us know the spice ingredients... I know you want to sell the rub, but at least I want to try to do this recipe, and to limit myself to buy the rub just to do this recipe well... Then there's no point in watching the video 😢 I want to be clear, this is only for the videos that you are using your plump rub, the other videos where you give us the full recipe are great and I learn a lot.

Not sure what recipes you're looking at but I've never seen a "Polish Kielbasa" with sugar but Kielbasa means sausage, kinda of a catch all word so there maybe some out there but not at the top of the list. Also I know you're trying to promote your brand but unless its a seasoning for that "type" of sausage I'd avoid it.

Thoroughly enjoyed your sausage making video's that always include the recipe in the description. However now it's pointless following because you're using your own blended mix which outside of your country isn't going to be available to many people.

@reddowg1164

8 ай бұрын

I agree and have pretty much stopped watching the sausage videos

@SinSPD

8 ай бұрын

Not to defend Bradley, but I can imagine the extra time involved in recording and then editing the same information over and over and over again in every sausage video is probably monotonous. Especially since he put our a "Sausage Making Masterclass" video a while back explaining all of his ratios including meat to fat, curing ingredients, and the ratio of the basic seasoning ingredients he likes to use in most of his sausages (probably very similar to the ratio in the seasoning pack that he makes/sells). I watched the video once through, then I watched it again and took notes to have for a quick reference for whenever I'm making some sausage meat. I will link Bradley's "Sausage Making Masterclass" video below, and I'll also include a link with the time stamp to the ingredient ratio part. Sausage Making Masterclass (THANK YOU BRADLEY): kzread.info/dash/bejne/gHuIo6R9aMnLhLg.html Time stamped to the ingredient section: kzread.info/dash/bejne/gHuIo6R9aMnLhLg.html

@user-zh2mb9xl6o

8 ай бұрын

Thanks but I think you missed the point, perhaps you should read my post again. The recipe is everything, without it it's just meat grinding, stuffing & smoking/cooking etc @@SinSPD

@harryrobinson713

2 ай бұрын

@@user-zh2mb9xl6oyou may have missed his point too.....if you watch the master class video carefully and take notes you can "figure out" what is probably pretty close to the premixed seasoning package. this is what I have but do it yourself I can't guarantee I didn't mess something up lol, I'm no expert. Salt: 2% ratio by weight of meat Curing Salt 0.25% by weight of meat Binder (HHNFDM) 2-4% Water 10% by weight of meat SPICES 1st tier .5% (Granulated Garlic and Mustard Powder) 2nd tier .25% (Black Pepper and Paprika) 3rd tier .125% (Cayenne) The ratios for the additional ingredients, depending on which "tier" you want or you consider them to be, they are either .5%, .25%, or .125% ratio.

I love ya baby, but all I can think about is....