Experience the authentic taste of homemade Polish Kielbasa, a hearty sausage crafted from a blend of beef shin and fresh pork fat. This recipe highlights the aromatic combination of Hungarian sweet paprika, marjoram, savory, and minced garlic, creating a robust and savory flavor profile. The texture is coarse yet tender, offering a satisfying bite that holds up well to grilling, frying, or baking. Perfect for weekend projects, this sausage makes an excellent addition to stews, soups, or as a standalone main dish served with sauerkraut and potatoes. It captures the essence of Eastern European home cooking, delivering rich, umami-packed satisfaction in every link.
Polish Sausage (Kielbasa
Description
Experience the authentic taste of homemade Polish Kielbasa, a hearty sausage crafted from a blend of beef shin and fresh pork fat. This recipe highlights the aromatic combination of Hungarian sweet paprika, marjoram, savory, and minced garlic, creating a robust and savory flavor profile. The texture is coarse yet tender, offering a satisfying bite that holds up well to grilling, frying, or baking. Perfect for weekend projects, this sausage makes an excellent addition to stews, soups, or as a standalone main dish served with sauerkraut and potatoes. It captures the essence of Eastern European home cooking, delivering rich, umami-packed satisfaction in every link.Ingredients
Directions
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In a small bowl, mix together the salt, pepper, paprika, marjoram, savory, and minced garlic.
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In a food processor, combine half of the beef, half of the pork fat, half of the ice water, and half of the mixed seasonings.
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Process the mixture until very fine.
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In a separate bowl, mix the remaining beef, pork fat, ice water, and seasonings, then process this mixture in halves to achieve a coarse grind.
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Combine both the fine and coarse meat mixtures in a large bowl.
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Cover the bowl and refrigerate the mixture for 24 hours to allow flavors to meld.
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Stuff the chilled sausage mixture into casings using a sausage stuffer or a horn attachment on a meat grinder.
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Tie off the links into lengths of 10 to 30 inches, depending on your preference.
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Hang the sausages in a cool, airy place to dry until the surface is dry to the touch, or refrigerate uncovered for 24 hours.
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Cook the sausages using your preferred method, such as grilling, pan-frying, or boiling.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1483.1kcal
- % Daily Value *
- Total Fat 86.6g134%
- Saturated Fat 32.5g163%
- Cholesterol 475.0mg159%
- Sodium 398.1mg17%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.6g3%
- Sugars 0.1g
- Protein 160.0g320%
* 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 finished sausages for up to 3 days. For longer storage, freeze them in airtight containers or freezer bags.
Ingredients: Ensure all meats and equipment are thoroughly chilled before processing to maintain the best texture and prevent the fat from smearing.
Yield: This recipe yields approximately 4 pounds of sausage.
