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Kielbasa- Polish Sausage

Kielbasa- Polish Sausage recipe image
Experience the authentic taste of traditional Polish Kielbasa made from scratch. This hearty sausage combines lean pork loin or butt with tender veal, seasoned generously with garlic, salt, pepper, and whole mustard seeds. The result is a savory, robust meat product with a satisfying texture and deep, aromatic flavor profile. Whether you choose to smoke it for a smoky depth or boil and bake it for convenience, this sausage is perfect for grilling, frying, or adding to stews and casseroles. It&# 226;€™s a versatile staple for Eastern European cuisine that brings a rich, home-cooked quality to any meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 340.5
Dietary: Gluten-free
Description
Experience the authentic taste of traditional Polish Kielbasa made from scratch. This hearty sausage combines lean pork loin or butt with tender veal, seasoned generously with garlic, salt, pepper, and whole mustard seeds. The result is a savory, robust meat product with a satisfying texture and deep, aromatic flavor profile. Whether you choose to smoke it for a smoky depth or boil and bake it for convenience, this sausage is perfect for grilling, frying, or adding to stews and casseroles. It&# 226;€™s a versatile staple for Eastern European cuisine that brings a rich, home-cooked quality to any meal.
Ingredients
  • 1 1/2 pound Pork loin or butt
  • 1/2 pound Veal
  • 1 bud Garlic
  • 1 ts Whole mustard seed
  • 3 tb Water
  • Salt and pepper to taste
  • Sausage casings
Directions
  1. 1
    Remove meat from bones and cut into small pieces suitable for grinding.
  2. 2
    Grind the pork and veal through a coarse grinding plate or chop finely with a sharp knife.
  3. 3
    Crush or pound the garlic bud until finely minced.
  4. 4
    In a large bowl, combine the ground meat, minced garlic, whole mustard seeds, salt, pepper, and 3 tablespoons of water.
  5. 5
    Mix the ingredients thoroughly by hand or with a mixer until well combined and the texture is cohesive.
  6. 6
    Stuff the meat mixture into prepared sausage casings, ensuring there are no air pockets.
  7. 7
    Twist or tie the sausages into links of desired length.
  8. 8
    For smoking: Hang sausages and smoke according to your smoker's guidelines until fully cooked.
  9. 9
    For boiling/baking alternative: Place sausages in a baking dish and cover with cold water.
  10. 10
    Bake in a 350°F (177°C) oven until the water is absorbed and the internal temperature reaches 160°F.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 340.5kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 3.3g17%
Cholesterol 168.5mg57%
Sodium 144.7mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 59.6g120%

* 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

If you do not have access to a smoker, the boiling and baking method provides a safe and delicious alternative to cook the sausages thoroughly.

Ensure casings are soaked in warm water before stuffing to prevent tearing.

Store leftover cooked kielbasa in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

Adjust salt and pepper to your personal preference, keeping in mind that some casings may contain salt.

Keywords: kielbasa, polish sausage, homemade sausage, pork, veal, garlic, mustard seed, smoked sausage, eastern european, meat processing, grilling, stew ingredient
Read it online: https://www.chefs-mate.com/recipe/kielbasa-polish-sausage/