Authentic Homemade Polish Kielbasa Recipe

Homemade Smoked Polish Sausage {Kiełbasa Wędzona}

WEBDec 16, 2021 · Hang to dry for 2 hours in cool, well-ventilated room. Smoke at 120-140°F / 50-60°C for 3 hours, then parboil at 170°F / 75°C for 20 …

Rating: 4.9/5(49)

Preview

See Also: Sausage RecipesShow details

Polska Kielbasa Recipe How to Make Kielbasa …

WEBMar 10, 2013 · Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water …

Rating: 4.9/5(29)
1. Chill the meat and fat until they is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water to rehydrate.
2. Chop meat and fat into 1-inch pieces. Combine the salt, instacure, sugar, garlic, marjoram and pepper and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour.
3. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the fine die. If your room is warmer than 65°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the meat mixture back in the freezer while you clean up.
4. Add the ice water to the meat mix, then mix thoroughly either using a Kitchenaid on low for 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge while you clean up again.

Preview

See Also: Share RecipesShow details