Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Smoked Kielbasa

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Preparation info

  • 6½ lb

    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Kosher salt 2

Method

Procedure

Day 1: Fabrication and Pre-Seasoning

Follow steps 1 through 6 in the French Garlic Sausage recipe.

Day 2: Grinding, Mixing, and Encasing

Follow steps 7 through 20 in the French Garlic Sausage recipe.