Looking for Polish kielbasa recipes? You have come to the right place. In this article, you will find the authentic (and tested!) method of making this Polish sausage, which surprisingly is not difficult at all.

Making Best Polish Kielbasa (SWOJSKA) Recipes at Home

Polish Kielbasa Recipes

For some people, Polish kielbasa recipes may not be popular for their ears. But, kielbasa is a kind of sausage which is possible to be handmade and homemade. This easy-to-make sausage is originated from Poland, yet you don’t need to prepare any specific Polish-originated ingredients to make this sausage.  

Ingredients

  

  • 2 kg beef around 4.5 lbs. of beef bottom.
  • 450 g of beef’s chuck around 1 lb.
  • 450 g 1lb or beef belly. You may substitute this with back fat.
  • 3 large cloves of garlic pressed
  • 2 tsp black pepper
  • 2 tbsp Italian seasonings optional
  • 2 tsp 5 gram marjoram
  • 2 tbsp 20 grams Kosher salt
  • 1.5 tsp 5 gram #1 Cure or pink salt #1. This ingredient can be found from local stores for sausage supply. You can also get it online.
  • 1 cup ice water. around 240 gram

Instructions

 

  • To make Polish kielbasa, first you need to grind the all the meaty ingredients on a medium-sized plate grinder. To be more specific, you need to use a grinder with a 4.5-6 mm plate.
  • Then, continue by adding the ice water as well as all spices. Mix it afterwards.
  • Prepare your hog casings, and stuff the grounded ingredients into the casing. Tie it to make rings. Dry it simply by hanging it and wait for 2-3 hours.
  • Now, prepare your smoker. Preheat it up to 140°-160°F.
  • Move your sausage and hang it in the smoker. Dry the sausage for around 30-60 minutes. Then, you can continue to smoke the kielbasa for 3-4 hours long.
  • Make sure the internal temperature of your kielbasa reaches 154°F. If the smoker temperature isn’t hot enough to raise the internal temp of the sausage, consider adding more temp for the smoker. You can go up even to 195°F when necessary.
  • Alternative: you may consider putting the sausage into hot water (167°F) for 25-30 minutes.
  • After that, you can remove the sausage from the smoker.
  • Make sure to cool the sausage first before putting it into storage—which is a freezer or a refrigerator. You may opt to cool it by bathing the sausage in an ice bath or simply in room temperature.

Now you can make your kielbasa at home yourself. No need to purchase it somewhere and hence you can save your bucks. Good luck remaking this Polish kielbasa recipes!



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