Homemade Smoked Kielbasa Recipe!
Homemade kielbasa made two ways, stuffed into natural pork casings and in a loaf. (Recipe Below)
In this video I will show you how to blend the spices, cure the meat and stuff the natural casings, and then smoke them on an offset smoker.
Kielbasa Recipe
Mix together until dissolved:
2 cups cold water
1 tsp instacure #1
7 tsp kosher salt
Sausage Mixture
Mix together by hand:
4 lbs ground pork shoulder
1 lb ground 80/20 chuck
Once mixed add:
1 tbs sugar
1 tbs garlic powder
1 tbs ground black pepper
1/2 tbs onion powder
2 1/2 tsp mustard powder
1 cup powdered non-fat milk
Once mixed, add cold salt, instacure and water mixture and continue mixing by hand.
Chill mixture, then stuff casings, or make into loafs.
Allow sausage casings to dry out uncovered in the refrigerator over night.
Place in smoker set at 160ºF and smoke until internal temperature of links reach 153ºF and 165ºF on the loaf.
Shun Knives:
Hot Smoked Polish Sausage, from Home Production of Quality Meats and Sausage.
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In Home Production of Quality Meats and Sausage there is a special section dedicated to the Smoked Polish Sausage. Therefore we couldn't do Marianski March without including the polish sausage.
I hope I made Stanley and Adam proud even though I made a mistake on the textures!
This is a really great sausage and I make a very close version of this in my store that is a BIG hit!
If you feel up to it here is a link to Patreon:
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is my recommendation:
Thanks again for watching!
Kielbasa Skillet Dinner * Quick & Easy Recipe * Budget Friendly
Kielbasa Skillet Dinner
1 pound polish kielbasa
3 large russet potatoes
1 medium onion
1 green bell pepper
1 Tbsp olive oil
1/2 cup water
garlic salt to taste
pepper to taste
SEE VIDEO FOR COOKING INSTRUCTIONS
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Senior Citizen Sue Cooks
For inquiries, please contact: seniorcitizensue@gmail.com
#KielbasaSkilletDinner #KielbasaRecipe #DinnerRecipes #SeniorCitizenSueCooks
How to Make Polish Sausage: Bob Borkowski Style (Episode 18)
The Bob Borkowski style of Polish sausage is special for two reasons: its coarse grind (using a ½” grind plate) and its strong garlic flavor. In this video, we’ll show you how to make this sausage from start to finish, all in tribute to the Borkowski family.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Equipment Buying Links
LEM #8 Big Bite Meat Grinder - .5 HP: $349
LEM # 8 Premium Salvinox Stainless Steel Grinder Knife: $21.99
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 3mm (1/8): $24.49
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 12mm (1/2): $24.49
MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES: $204.99
Knives and cutting board
Disposable gloves
Sausage casing
Plastic wrap
Vac Master vacuum sealing bags
Mixing bowl, 1 cup measuring cups and tablespoon measuring spoon, whisk, and rubber scraper
4-cup measuring cup
Digital scale
Large and medium aluminum pans
Restaurant-style, coarse ground black pepper
Granulated garlic powder
Salt
Recipe for Polish Sausage Seasoning (per 10 pounds of meat)
2 cups of water
4 TB of restaurant-style, coarse ground black pepper
4 TB of salt
1 cup of granulated garlic powder
Main Steps for Making Polish Sausage
1. Cut the meat into slices that can fit in the meat grinder.
2. Place an aluminum pan next to the meat grinder to catch the ground meat.
3. Turn on the meat grinder and tighten the collar of the grinder, which holds the grinding plate in place.
4. Feed each slice through the meat grinder.
5. Measure out 10 pounds of ground meat into a separate aluminum pan.
6. In a mixing bowl, mix the water, ground pepper, granulated garlic powder, and salt.
7. Add the seasoning to the 10 pounds of meat. Scrape the bowl to be sure that you remove all seasoning.
8. Mix the sausage thoroughly from top to bottom and from side to side.
9. Clamp the sausage stuffer to the table. Place a towel under the stuffing tube to catch excess water.
10. Make sure that you have marks on your table to help you measure the sausage links later on.
11. Fill the stuffing tube with meat. Press down on the meat as you pack it to prevent air bubbles from forming in the sausage.
12. From a bowl of casing, thread a piece of rinsed sausage casing onto the stuffing tube. Before you start stuffing, be sure that all the casing is on the tube.
13. Slowly crank the handle of the sausage stuffer to push meat into the sausage casing. Use one hand to guide the sausage casing and one hand to crank the stuffer.
14. As you crank, segment the sausage to your preferences.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Homemade Smoked Polish | Smoked Polish for Beginners
#smokedpolish #kielbasa #sausage
If your grandpa didn't pass down his Polish kielbasa recipe, this is the next best thing! Traditionally made from a mixture of pork and beef, Polish kielbasa is distinguished by the heavy flavors of garlic and marjoram. Our Smoked Polish Kit has everything you need to recreate that classic flavor, including our award-winning No. 379 Smoked Polish Seasoning, Maple Cure and Hog Casings for 25 lbs of meat. Smacznego!
For the recipe & products used in this tutorial:
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Polish FRESH SAUSAGE - BIAŁA KIEŁBASA; How to make Polish food by Polish Your Kitchen
#poland #sausage #kielbasasausage #howtomake In this episode Mark and I are making Polish fresh sausage “biała kiełbasa” that’s always served at Easter in Poland.
Link to KIEŁBASA recipe:
Link to HORSERADISH SAUCE recipe:
Link to SOUR FLOUR SOUP recipe:
LINKS TO EQUIPMENT USED:
KitchenAid:
KitchenAid sausage attachment:
Natural Casings:
I have not used this particular brand stuffer but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee):
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Link to t-shirt shop:
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Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.
KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
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Measuring spoons:
Silicone spatulas:
Pierogi cutter:
Food items I recommend:
Wild mushrooms:
Natural Casings:
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