Recipe Sausages Polish Sausage (Kielbasa)

Polish Sausage (Kielbasa) Hot

A recipe for Polish Sausage (Kielbasa). Follow the simple recipe instructions for Polish Sausage (Kielbasa) shared by other home cooking experts.


4 Tsp. Coarse (kosher) salt

1 3/4 Tsp. Ground black pepper

3 Tbs. Hungarian (sweet) paprika

1 Tsp. Marjoram

1/2 Tsp. Savory

3 Tsp. Garlic, minced fine

10 oz. Beef shin, diced, chilled

14 oz. Fresh pork fat 1/2" dice Chilled

1/3 c. Ice water

1 1/4 lb. Lean trimmed pork, 1" dice Chilled


Mix together in small bowl salt pepper paprika marjoram savory and garlic. In food processor combine half the beef half the pork fat half the ice water and half the mixed seasonings. Process very fine. Mix remaining ingredients together in bowl and then process mixture 1/2 at a time to coarse grind. Mix all together in bowl cover refrigerate for 24 hrs. Stuff casings using sausage stuffer or horn attached to meat grinder. Tie links 10 to 30 inch lengths depending on preference. Hang sausages in cool airy place to dry to touch or simply refrigerate uncovered for 24 hrs. Hold in refrigerator for up to 3 days. Freeze for longer storage.

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