Polish Sausage – Kielbasa

Author: chefs-mate Cooking Method: Smoking, Stewing Cuisine: Eastern European Courses: Baked Goods

Difficulty: Advanced

Servings: 2 Calories: 665.9

Description

This homemade Polish kielbasa delivers a robust, savory flavor profile defined by aromatic garlic, sweet Hungarian paprika, and fresh herbs like marjoram and savory. The texture is superior to store-bought versions, offering a satisfying bite with a coarse grind that highlights the quality of the lean pork and beef shin. The addition of fresh pork fat ensures the sausage remains juicy and flavorful whether grilled, smoked, or pan-fried. Perfect for weekend projects, this traditional Eastern European sausage pairs beautifully with sauerkraut, mashed potatoes, or hearty stews. It is an excellent candidate for curing or smoking, making it a versatile staple for any serious home cook looking to elevate their charcuterie skills.

Directions

In a small bowl, mix together the salt, pepper, paprika, marjoram, savory, and garlic.
Place the beef, half of the pork fat, half of the ice water, and half of the mixed seasonings into the container of a food processor.
Process the mixture until it reaches a very fine grind.
Scrape the finely ground mixture into a large mixing bowl.
In a separate bowl, combine the remaining seasonings, the lean pork, the remaining pork fat, and the remaining ice water.
Process half of this pork mixture at a time in the food processor until it reaches a coarse grind.
Add the coarsely ground pork mixture to the bowl containing the finely ground beef.
Repeat with the remaining pork mixture, adding it to the bowl.
Mix all ingredients together very thoroughly by hand or with a spatula to ensure even distribution of flavors and textures.
Cover the bowl and refrigerate the sausage meat for 24 hours to allow the flavors to meld.
Stuff the chilled sausage meat into prepared casings, tying off links at intervals of 10 to 30 inches depending on your preference.
Hang the stuffed sausages in a cool, airy place for several hours, or until the skin is smooth, dry, and slightly crackly.
If the environment is too hot or humid, refrigerate the sausages uncovered for at least 12 hours to dry the surface.
To cook, place one or more sausages in a large skillet with enough water to come halfway up the sides of the sausages.
Bring the water to a simmer and cook for about 8 minutes.
Turn the sausages and simmer for another 8 minutes on the other side.
Pour off the water, prick the sausages lightly with a fork, and cook over moderate heat until browned on both sides.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 665.9kcal

% Daily Value *
Total Fat 39.0g60%
Saturated Fat 15.2g76%
Cholesterol 195.0mg65%
Sodium 188.8mg8%
Total Carbohydrate 8.3g3%
Dietary Fiber 4.4g18%
Sugars 1.2g
Protein 67.0g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate cooked or uncooked sausages for up to 3 days. For longer storage, freeze the sausages.

Casing Preparation: Ensure casings are properly soaked and rinsed before stuffing to remove excess salt and ensure they are pliable.

Temperature Control: Keep all meat and fat very cold during processing to prevent the fat from smearing, which ensures a better texture in the final sausage.

Variations: This base recipe can be adapted by adding other spices such as caraway seeds or fennel for different regional profiles.

Safety: Always ensure sausages are cooked to a safe internal temperature of 160&# 194;Â°F (71ÃÂ°C) for pork and beef.

Polish Sausage – Kielbasa