We enjoyed this last night. I'd add more spices to make ours a bit more spice next time. After reading my KitchenAid booklet that came with my sausage stuffer I find that I only needed to grind the meat once using the coarse blades. Also Dee said not to trim the meat too lean. What I bought at the store was very lean so the Kielbasa was on the drier side. So next time I'll use about an 85%lean meat, also I want to try smoking some after I make it. TY will make again.
This was exactly what I was looking for. I needed a keilbasa sausage filling not for traditional sausages but for little patties in cooked in caul fat. The pork was high fat (just guessing, but at least 35% fat if not more) and it just wouldn't be right without that fat because that's where the flavour lies as you say. I added a bit more garlic and toasted the mustard seeds a bit, but other than that I didn't change anything. Thanks, Dee.