Montreal Style Smoked Kielbasa

24
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"This is a recipe my DH and I put together and I was quite pleased with the end result. You can omit the cayenne if you are not a fan of heat or you can increase it if you like it hot. I also use wild meat in this at times, 1 1/2 pounds wild meat and 1 1/2 pounds pork is a great ratio. #recipe7170"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (56.8 g)
  • Calories 68.2
  • Total Fat - 2.3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 31 mg
  • Sodium - 136.3 mg
  • Total Carbohydrate - 0.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 11.2 g
  • Calcium - 8.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Prepare casings as per package directions.

Step 2

Meanwhile mix together the remaining ingredients.

Step 3

Remove casings from water and pat dry with a clean cloth.

Step 4

Stuff the casings with the meat mixture.

Step 5

Tie in the middle and both ends tightly with butcher’s twine.

Step 6

Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.

Step 7

Refrigerate until cooled completely.

Tips & Variations


  • Butchers twine
  • 2 feet kielbasa casings (can use salami casings)

Related

Gerry

I missed out on our 'Sausage Day' weekend, which had me make up patties. The patties not as pretty as 'Waynes Kielbasa but the taste – fantastic! I used the optional cayenne pepper. Love, love, love that sausage mix. Looking forward to making into sausage and smoking when we next make sausage. Thank you for sharing Wayne's recipe! Just might have to invest in a small sausage machine.

review by:
(24 Jul 2013)

SarahK

This is the absolute best kielbasa EVER!!! So easy to make and gives you piece of mind to know EXACTLY what's in it! A definite must try!!!

review by:
(19 Jul 2013)