By Crystal Stinson
Soak the hog casings in warm water for at least 30 minutes, then rinse thoroughly to remove the salt.
Cut the beef chuck into small cubes, suitable for your grinder, and chill them slightly in the freezer for about 30 minutes.
Peel and mince the garlic cloves. Set aside.
Using a meat grinder with a fine grinding plate, grind the chilled beef chuck into a large mixing bowl.
Add the minced garlic, smoked paprika, ground mustard, black pepper, salt, thyme, and brown sugar to the ground beef. Mix well using your hands or a stand mixer until the spices are evenly distributed.
Gradually add the ice water to the mixture, stirring continuously until the mixture is sticky and well-bound.
Attach the sausage stuffer attachment to your stand mixer, or use a manual sausage stuffer if available.
Slide the soaked and rinsed hog casings onto the sausage stuffer nozzle, leaving a few inches of casing hanging off the end.
Carefully feed the beef mixture into the sausage stuffer, taking care to eliminate any air pockets, and fill the casings, twisting every 4-5 inches to form individual sausages.
Once all the mixture is stuffed, chill the sausages in the refrigerator for about 1 hour to help them firm up.
Preheat your grill or stovetop frying pan over medium heat and lightly grease with olive oil.
Grill the beef kielbasa on the preheated grill or fry in a pan, turning occasionally, until they are cooked through and nicely browned, about 15-20 minutes.
Let the kielbasa rest for a few minutes before serving. Slice and enjoy with your favorite sides!
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By Crystal Stinson
This recipe is ready in 2 hours 30 minutes and features beef chuck, garlic, smoked paprika and other delicious ingredients. Contains 320 calories total.
Soak the hog casings in warm water for at least 30 minutes, then rinse thoroughly to remove the salt.
Cut the beef chuck into small cubes, suitable for your grinder, and chill them slightly in the freezer for about 30 minutes.
Peel and mince the garlic cloves. Set aside.
Using a meat grinder with a fine grinding plate, grind the chilled beef chuck into a large mixing bowl.
Add the minced garlic, smoked paprika, ground mustard, black pepper, salt, thyme, and brown sugar to the ground beef. Mix well using your hands or a stand mixer until the spices are evenly distributed.
Gradually add the ice water to the mixture, stirring continuously until the mixture is sticky and well-bound.
Attach the sausage stuffer attachment to your stand mixer, or use a manual sausage stuffer if available.
Slide the soaked and rinsed hog casings onto the sausage stuffer nozzle, leaving a few inches of casing hanging off the end.
Carefully feed the beef mixture into the sausage stuffer, taking care to eliminate any air pockets, and fill the casings, twisting every 4-5 inches to form individual sausages.
Once all the mixture is stuffed, chill the sausages in the refrigerator for about 1 hour to help them firm up.
Preheat your grill or stovetop frying pan over medium heat and lightly grease with olive oil.
Grill the beef kielbasa on the preheated grill or fry in a pan, turning occasionally, until they are cooked through and nicely browned, about 15-20 minutes.
Let the kielbasa rest for a few minutes before serving. Slice and enjoy with your favorite sides!
Calories per Serving: 320
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