This homemade garlic kielbasa delivers a robust, smoky flavor profile characteristic of traditional Polish-style sausages. The blend of beef and pork provides a rich texture, while the generous amount of minced garlic, sweet paprika, and dried marjoram creates an aromatic and deeply savory experience. Perfect for grilling, pan-frying, or adding to stews and casseroles, this sausage is a versatile staple for weeknight dinners or hearty weekend meals. The curing and drying process enhances the flavor complexity, resulting in a firm, crackly skin that releases bursts of juicy, seasoned meat with every bite. It’s a satisfying, protein-packed main dish that brings authentic home-style comfort to your table.
Garlic Kielbasa
Description
This homemade garlic kielbasa delivers a robust, smoky flavor profile characteristic of traditional Polish-style sausages. The blend of beef and pork provides a rich texture, while the generous amount of minced garlic, sweet paprika, and dried marjoram creates an aromatic and deeply savory experience. Perfect for grilling, pan-frying, or adding to stews and casseroles, this sausage is a versatile staple for weeknight dinners or hearty weekend meals. The curing and drying process enhances the flavor complexity, resulting in a firm, crackly skin that releases bursts of juicy, seasoned meat with every bite. It&# 226;ÂÂs a satisfying, protein-packed main dish that brings authentic home-style comfort to your table.Ingredients
Directions
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Mix together the salt, pepper, paprika, marjoram, savory, and garlic in a small bowl.
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In a food processor, combine the beef, half the pork fat, half the ice water, and half the mixed seasonings.
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Process to a very fine grind and scrape the mixture into a mixing bowl.
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In a separate bowl, combine the pork, remaining pork fat, remaining ice water, and remaining seasonings.
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Process the pork mixture in batches to a coarse grind and add it to the beef mixture in the mixing bowl.
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Mix the beef and pork mixtures together very thoroughly.
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Cover the sausage meat and chill in the refrigerator for 24 hours.
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Stuff the chilled sausage meat into casings, tying links at desired lengths.
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Hang the sausages in a cool, airy place for several hours until the skin is smooth, dry, and crackly, or refrigerate uncovered for at least 12 hours if humidity is high.
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Place sausages in a large skillet with water coming halfway up the sides.
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Bring to a simmer and cook for 8 minutes.
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Turn the sausages and simmer for another 8 minutes.
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Pour off the water, prick the sausages with a fork, and cook over moderate heat until browned on both sides.
Nutrition Facts
Servings 1
- 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 sausages for up to 3 days, or freeze for longer keeping.
Equipment: A meat grinder or food processor is essential for achieving the correct texture. If using a meat grinder, ensure all parts are chilled for best results.
Variations: Adjust the length of the sausage links based on your preference; traditional lengths range from 10 to 30 inches.
Safety: Ensure the sausage reaches a safe internal temperature when cooking. The simmering step helps ensure even cooking before browning.
Ingredients: The original recipe mentions pork fat and pork lean meat in the directions but not in the ingredient list. Ensure you have 16 oz fresh pork fat and 1 1/4 lb lean trimmed pork in addition to the beef shin listed.
