Garlic Kielbasa

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.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 665.9

Dietary: Gluten-free

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

4 teaspoon Coarse (kosher) salt
1 3/4 teaspoon Ground black pepper
3 tablespoon Sweet Hungarina paprika
1 teaspoon Dried marjoram, crumbled
1/2 teaspoon Dried savory, crumbled
2 teaspoon Finely minced garlic
10 ounce Trimmed beef shin, cut into

Directions

1
Mix together the salt, pepper, paprika, marjoram, savory, and garlic in a small bowl.
2
In a food processor, combine the beef, half the pork fat, half the ice water, and half the mixed seasonings.
3
Process to a very fine grind and scrape the mixture into a mixing bowl.
4
In a separate bowl, combine the pork, remaining pork fat, remaining ice water, and remaining seasonings.
5
Process the pork mixture in batches to a coarse grind and add it to the beef mixture in the mixing bowl.
6
Mix the beef and pork mixtures together very thoroughly.
7
Cover the sausage meat and chill in the refrigerator for 24 hours.
8
Stuff the chilled sausage meat into casings, tying links at desired lengths.
9
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.
10
Place sausages in a large skillet with water coming halfway up the sides.
11
Bring to a simmer and cook for 8 minutes.
12
Turn the sausages and simmer for another 8 minutes.
13
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.

Keywords: garlic, kielbasa, sausage, beef, pork, homemade, smoked, spicy, garlicky, main dish, grilling, curing, fermentation, polish style, meat grinder, casings, protein, comfort food, bbq, pan fry

Read it online: https://www.chefs-mate.com/recipe/garlic-kielbasa/