How to Make Polish Kielbasa

This kielbasa recipe makes 10 mouthwatering links. Given the stamp of approval by Polish immigrants, this recipe is destined to be a grill-time favorite.



From "Homemade Sausage"
May 2016

Yield: 5 lbs or 10 links

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Making your own sausage at home has never been easier or more alluring. In Homemade Sausage (Quarto Publishing Group USA Inc., 2016), the award winning team from Porter Road Butcher in Nashville has brought together all the techniques and recipes you’ll need to make sausage at home.

You can purchase this book from the MOTHER EARTH NEWS store: Homemade Sausage

A traditional, fresh, Polish sausage, Kielbasa is incredibly flavorful and is near and dear to the hearts of true Polish folks—particularly those who are no longer living in a country where it is readily available. As it just so happens, our East Nashville neighbors, the owners of a small, family-owned dry-cleaning business, are Polish in origin. Therefore, we knew they would be perfect taste buds on which to test our Kielbasa. When we thought we had it right, we gave the family a couple of links to take home and sample, and the response we received was overwhelmingly positive. So overjoyed with finding a taste of home here in Nashville, the grandmother came back to the shop the next day just to give each one of us a “grandma mouth kiss,’’ as we like to call it. After an experience like that, we knew we got it right.

How to Make Kielbasa

Ingredients:

• 5 pounds pork
• 1-1/2 ounces salt
• 2-1/3 ounces garlic
• 2/3 ounce fresh oregano
• 1/3 ounce black pepper
• 29–32 mm hog casings
• 3/16 Medium Die

Instructions:

1. Dice the pork into small, 1-inch cubes.

2. In a large bowl, mix all of the ingredients together with your hands until they are equally distributed.

3. Grind the mixture two times through a grinder on a medium die.

4. After each run through the grinder, use your hands to mix the ingredients together and fully emulsify the loose sausage. (The mixture should be sticky and well combined and the sausage should stick to your hand when it's turned upside down.)

5. Add the loose sausage mixture to the stuffer; pack down to remove all air pockets.

6. Stuff the sausage into the hog casings and twist links 2 to 1 pound . (Generally, each sausage should be around 8 to 9 inches long.)

7. Lightly poke each sausage link with a poking tool 3 to 5 times.

8. Put the twisted links in the refrigerator, uncovered, and chill overnight to dry out the casings.

9. Snip the sausages at the seams to separate them into links.

Try these other recipes from Homemade Sausage:

Irish Sausage Recipe
Louisiana Hot Links Recipe
Pork Liver Pate and Pate Spice Recipe


Reprinted with permission from Homemade Sausage by Chris Carter and James Peisker and published by Quarto Publishing Group USA Inc, 2016.