Re: Fresh batch of my kielbasa.
Thanks for the kind comments. I've been making my own kielbasa , bratwurst, Italian, etc. for some time. I use pork shoulder which runs about 18% fat vs the 35% in some chain brands. Weighing out the salt keeps from overpowering the sausage with saltiness. After cutting, grinding and stuffing kielbasa, I smoke it using real wood logs for about 6 hours. Between the fresh garlic and wood smoke it's hard to resist. Haven't found a better product.