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Polish Sausage (Kielbasa

Polish Sausage (Kielbasa recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1483.1
Dietary: Gluten-free
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
  • 4 teaspoon Coarse (kosher) salt
  • 1 3/4 teaspoon Ground black pepper
  • 3 tablespoon Hungarian (sweet) paprika
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Savory
  • 3 teaspoon Garlic, minced fine
  • 10 ounce Beef shin,1/2"dice,chilled
  • 14 ounce Fresh pork fat,1/2"dice>>>
Directions
  1. 1
    In a small bowl, mix together the salt, pepper, paprika, marjoram, savory, and minced garlic.
  2. 2
    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.
  3. 3
    Process the mixture until very fine.
  4. 4
    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.
  5. 5
    Combine both the fine and coarse meat mixtures in a large bowl.
  6. 6
    Cover the bowl and refrigerate the mixture for 24 hours to allow flavors to meld.
  7. 7
    Stuff the chilled sausage mixture into casings using a sausage stuffer or a horn attachment on a meat grinder.
  8. 8
    Tie off the links into lengths of 10 to 30 inches, depending on your preference.
  9. 9
    Hang the sausages in a cool, airy place to dry until the surface is dry to the touch, or refrigerate uncovered for 24 hours.
  10. 10
    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.

Keywords: beef, black, blending, coarse, eastern european, fat,12dice, fine, fresh, garlic, ground, hungarian, kielbasa, kosher, main, marjoram, minced, paprika, pepper, polish, pork
Read it online: https://www.chefs-mate.com/recipe/polish-sausage-kielbasa/