Traditional Polish Kielbasa
Savor the authentic taste of Poland with this traditional kielbasa recipe, perfect for smoky and savory sausage lovers.
Prep time: 30 minutesCook time: 2 hoursServes: 8
Ingredients
2 lbs pork shoulder
1 lb beef chuck
4 cloves garlic, minced
1 tbsp salt
1 tsp black pepper
1 tsp marjoram
1/2 cup ice water
Natural pork casings
Instructions
1. Grind the pork shoulder and beef chuck together using a coarse grinder.
2. In a large bowl, combine the ground meats, minced garlic, salt, black pepper, and marjoram.
3. Add ice water to the meat mixture and mix thoroughly until ingredients are well incorporated.
4. Rinse the natural pork casings in warm water and let them soak for at least 30 minutes.
5. Stuff the casings with the meat mixture, taking care not to overfill.
6. Twist the sausages at 4-inch intervals to form links.
7. Place the sausages on a rack in the refrigerator and let them dry overnight.
8. Smoke the sausages at a low temperature for about 1-2 hours until fully cooked and the internal temperature reaches 160°F.
Storage
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Reheating
Reheat gently in a pan over medium heat until warmed through, or slice and add to soups or stews.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
