If your grandpa didn't pass down his Polish sausage recipe, this is the next best thing!
What is Kielbasa?
Traditionally made from a mixture of pork and beef, Polish kielbasa is a smoked polish sausage distinguished by the heavy flavors of garlic and marjoram.
Our Smoked Polish Kit has everything you need to recreate that classic smoked Kielbasa flavor, including our award-winning No. 379 Smoked Polish Seasoning, Maple Cure and Hog Casings for 25 lbs of meat. Smacznego!
Even with all the Polish Kielbasa recipes around, you can trust that this one will hit the closest to home. With just the right balance of sausage seasoning, smoking and charcoal grilling, this Polish sausage will have you asking for more.
Ready for this tasty Polish sausage recipe? Let's make homemade Kielbasa sausage together. Here's how to cook Polish sausage.
Smoked Polish Sausage (Kielbasa)
Making smoked polish sausage at home isn't as hard as it sounds and it's so worth it! These sausages are so flavorful and perfect for any get together!
1 – Smoked Polish Sausage Kit
#379 Blue Ribbon Smoked Polish Seasoning
Natural Hog Casings
15 LB – Pork Butt, boneless
10 LB – Chuck Roast
2 Cup – Cold Water
- Presoak the hog casings per the instructions on the packaging.
- Cut the meat into grinder sized pieces and place in the freezer for 15-20 minutes while you set up the grinder.
- Set the grinder up with a 3/8” (10mm) plate for the first grind. Grind both the pork and beef together, alternating pieces to start the combination of the meat block.
- Place the meat in the cooler while you reset the grinder with a 3/16” (4.5mm) plate.
- Run the second grind.
- Add the seasoning packet, cure packet and cold water to the meat-block. Mix well for 8-10 minutes or until protein extraction.
- Load the stuffer with the lubricated hog casings and stuff the sausages.
- Place the sausage on a rack lined tray and then into the fridge overnight to allow the cure to set.
- Preheat smoker to 130 degrees.
Hang the sausages on hooks or smoke-sticks and place in the smoker.
-Cook until 85 degrees internal temp
-Add sawdust or wood to smoke for 2 hours
-Remove sawdust and increase temperature of the smokehouse to 155 for 1 hour.
-Increase temperature again to 180 degrees and cook until internal temperature of 155 degrees is reached.
- Remove the sausage from the smokehouse and place in an ice bath immediately.
- After 30 minutes remove from the ice bath and place in the fridge to cool completely.
- Grill, sear or heat the sausages to your liking and enjoy!