This Traditional Polish Kielbasa recipe is your doorway to authentic Eastern European flavors right in your kitchen. It's a labor of love that pays off in hearty, smoky sausages perfect for any feast or casual meal. Gather your ingredients and let's dive in!
Pork shoulder is the base of our sausages, providing the necessary fat content and flavor. It's essential for that juicy texture. Beef chuck adds depth and a hearty flavor that complements the pork. Garlic lends a pungent spice that makes the kielbasa vibrate with traditional flavors. Salt is crucial for seasoning and helping to preserve the sausages. Black pepper offers a mild heat, while marjoram brings a subtle, sweet earthiness. Finally, ice water is mixed in to ensure the perfect consistency, helping the spices evenly distribute throughout the meat. Don't forget those natural pork casings — they hold everything together and give you that classic sausage shape.
Serve your kielbasa with a side of sauerkraut and mustard for a traditional Polish meal. It's also fantastic sliced on a charcuterie board with cheeses, pickles, and fresh bread. For a comforting dinner, pair it with mashed potatoes and sautéed onions.
First up, grab a coarse grinder and get ready to prep your meats. You'll want to grind together the pork shoulder and beef chuck. This step is crucial for achieving the right texture, so don’t rush it! Once ground, toss it all into a large bowl.
Now, it's time to season. Add your minced garlic, salt, black pepper, and marjoram into the bowl with the meat. Pour in the ice water next. Use your hands to mix everything really well. You want the spices to be fully incorporated, with the water helping bind it all together.
While your meat mixture rests, let’s handle the casings. Rinse those natural pork casings under warm water and then soak them for at least 30 minutes. This softens them up and makes them easier to work with.
Time to stuff! Carefully feed the meat mixture into the casings. Be gentle and avoid overfilling them — you want them firm but not bursting. Once filled, twist the sausages every 4 inches to form neat links.
Lay these beauties on a rack in the fridge overnight. This drying time is essential for locking in flavors and preparing them for smoking.
The next day, it's smoking time. Get your smoker ready for a low and slow session. Smoke the sausages for about 1-2 hours until they reach an internal temperature of 160°F. This gives them that irresistible smoky flavor.
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