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.