How To make Polish Kielbasa

The Only Kielbasa Recipe You Need!!! (Family Recipe)

4 Pounds of Pork (preferably some sort of pork shoulder roast or broken down pork shoulder)
Sausage Casings
5 grams of Curing Salt #1 (Pink Salt)
4 garlic cloves
2 teaspoons of paprika
1 cup of water
2 tablespoons of kosher salt
2 teaspoons of nutmeg

We bought a whole pork shoulder that you usually use for pulled pork and separated out the roast portion or neck portion.

Then we cubed it up and made it ready for sausage making.

You can scale up this recipe for whatever you’d like to do double or do half for less. If you don’t want to mess around with cutting the meat/ separating it just buy a pork sirloin roast.


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Sausage Casings:

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Meat Hooks/Hanging Contraption:



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Homemade Smoked Kielbasa

I make 10 lbs. of homemade smoked kielbasa. This smoked Polish kielbasa turned out fantastic and the smoked flavor from the pecan and applewood pellets mix was AMAZING!
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NOTE: THE FOLLOWING RECIPE IS FOR 5 LBS!
Mix together until dissolved: (For changes I used in making 10 lbs. see
2 cups cold water NOTES NOTES NOTES below)
1 tsp insta-cure #1
7 tsp kosher salt
Set in fridge until you get the meat and seasonings mixed to keep cold.
*(The insta-cure#1 is a basic cure for meats and takes very small amount when using. Please read and understand how to use insta-cure).

Sausage Mixture
*For 5 lbs. of meat
Mix together:
4 lbs. ground pork shoulder (or your desired cuts of pork)
1 lb. ground chuck (or your desired cuts of beef)
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
2 tsp. Marjoram
1 cup powdered non-fat powdered milk

* I Mix all ingredients into the meat and mix really well.
Now I get the water with the insta-cure#1 and Kosher salt mixture from the fridge and add it to the mix. I mix again very well and keep mixing until it is very tacky and sticky. Don't stop mixing until you get it tacky and sticky.

Now I place the sausage mix into the fridge to keep cold until I get my sausage stuffer set and ready.

I purchased and used the LEM 25-35mm hog casing. Read the directions on the package. You will need to rinse them really well several times and then let them soak in warm water for at least 30 to 60 minutes.

I Load my sausage stuffer with the meat from the fridge removing any air the best I can and start loading the hog casings. I tie off the end of the hog casings and twist into links.
After making the links I take a pin (I used a corn cob holder (sterilized) and prick holes on both sides of the sausage links. This helps in drying the casing. After pricking the holes, place the links in the fridge overnight and this will also help the casing dry.

The next day I fire up the smoker and hang the sausage links from wood dowls I made and smoke the sausages as follows:
2 hrs. at 175°
1 hr. at 200°
1 hr. at 225° or until internal temperature reaches 153°.

I removed them from the smoker and placed them in a cold water bath for about 10 minutes. I then pat them dry and placed them on cooling racks and let them set for two to three house or until the reach room temperature letting them bloom.

I than vacuum seal them, date and place into the freezer.

NOTE NOTE NOTE!!!!
FOR 10 lbs. I doubled all the ingredients
except for the water and powdered milk. I used 3 cups of water instead of doubling.
And I used 1 1/2 cups of non-fat powered milk
instead of double.
All other ingredients were double for 10 lbs.

Please Like and Subscribe!
Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#Kielbasa #Homemade #PitSmoke
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What to make with...KIELBASA sausage | 3 easy recipes using Kielbasa

If you keep kielbasa sausage on hand, I've got 3 recipes for you to make! I almost always have some sort of smoked sausage or chicken sausage in the freezer, so these meals come in handy! (Bonus, they are one pot meals!)

0:00 Hey y'all
0:44 Cheesy Kielbasa, Rice and Broccoli Skillet
6:23 Creamy Sausage Pasta
12:57 Kielbasa Skillet Stew

Kielbasa Skillet Stew
5 strips of bacon
1 med. onion, chopped
1 lb fully cooked kielbasa, thinly sliced
2 cans (15 oz each) great northern beans, undrained
2 cans (8 oz each) tomato sauce
1 can (4 oz) chopped green chiles
2 med. carrots, thinly sliced
1/2 med. green pepper, chopped
1/2 tsp Italian seasoning
1/2 tsp dried thyme
1/8 tsp black pepper
We added a few cloves of minced garlic too

In a 12 inch skillet, cook bacon until crisp. Remove to a paper towel to drain. In drippings sautee onion and sausage until onion is tender (this is where we added the garlic). *If there's excessive amount of bacon fat, fee free to drain. We didn't. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 45 minutes until all vegetables are tender, stirring occasionally. Crumble bacon over the top. Serve over rice.

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How to Cook Hillshire Farm Kielbasa | How to Cook Sausage

Step by step video showing you how to cook Kielbasa in a pan. I cooked with Hillshire Farm Kielbasa but you can substitute with another brand kielbasa and the same cooking techniques will apply. Enjoy!

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Homemade Polish Sausage Kielbasa Pt 1 Episode # 104

Step by step Homemade Polish recipe for Sausage ( Kielbasa ) with casing.
This sausage is my family favorite kielbasa by far . Pork and Beef sausage is deliciously easy to prepare filled with the best homemade dry spices and herbs . Perfect Polish sausage recipe that will make just about everyone Happy! Enjoy !!!! Smacznego!!!
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Ingredients:
14 lb Pork Shoulder
4 Lb Beef Chuck
Hog Casings
8 Cloves Garlic
15 Juniper
4 Bay leaf
10 Allspice
4 Tbs dried Marjoram
4Tbs Paprika
1 Tbs Thyme
4 Cups Ice Water
4 Tbs Black Pepper
8 Tbs kosher salt
1 Tbs Curing salt

Celebrate Sausage S01E21 - Kielbasa

#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Polish Kielbasa

You can find a printable version of this Smoked Kielbasa here:

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