Homemade Kielbasa Recipes

KIELBASA

Steps:

• In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
• Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.

HOMEMADE KIELBASA

Steps:

• The better and fresher the meat is, the better the taste of the kielbasa.
• They say it adds a little moisture and some additional flavor.
• Others want all lean meat in their sausage.
• The next step is to slice narrow strips of the pork and cut those strips into thirds.
• Then grind the pork using a medium size plate in the grinder.
• This grinds the meat coarse.
• When making traditional homemade kielbasa, the meat should be a little chunky.
• This is where commercial kielbasa with its smooth, mealy texture is inferior to hearty, substantial, homemade, traditional version.
• Once you grind the meat, it's time to add the spices.
• Mix the salt, Cure #1, sugar, black pepper, garlic, onion powder, mustard seed and water and mix thoroughly into the meat.
• When the meat mixture is prepared and you are ready to stuff it into the casing, you should make sure to soak the casing in warm water first.
• once the casing have been rehydrated and become flexible, you should rinse them three or four times to ensure you remove as much of the unwanted salt as possible.
• You can do this by putting one end of the casing on the faucet, letting the warm water run through the inside and flushing out the salt.
• The casings can then be cut it into 4 foot lengths to prepare them to be stuffed with the mixture of beef, pork and a variety of spices.
• To properly cook the kielbasa and add that delicious smoky flavor, your smoker must maintain a temperature of 165 degrees until the kielbasa's internal temperature gets to 155 degrees.
• It must also contain the right wood chips to impart the smoky flavor many people love in their kielbasa.
• The smoky flavor acts like a seasoning and there's no substitute for it.
• For people with charcoal or wood smokers, all it takes to create flavorful smoke is to add some cherry wood or apple wood chunks to the fire.
• The key to creating the most flavorful kielbasa sausage is a consistently low temperature.
• Smoking the kielbasa at between 160-165F is ideal.
• Once the temperature in the smoker has reached 165 degrees, put in the sausages and leave them for three to four hours.
• That gives the internal temperature of the sausages to reach 152 degrees and the smoky flavors to permeate the kielbasa.

HOMEMADE SWOJSKA POLISH KIELBASA

Steps:

• Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
• Add the ice water, all of the spices and mix well.
• Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
• Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.
• Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.
• Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary. Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.
• Cool the sausage down and store in a refrigerator or a freezer.Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.A reader suggested another effective cooling technique - placing the sausage flat on a cool surface, like a counter top.

KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE

Steps:

• Put the garlic through a garlic press or mince really fine. Put the seasonings into a small pot with a pint of water. Boil and then cool. Here's where my Mom always said taste it and I wouldn't. That could account for the variance in taste from year to year!
• Meanwhile, cut the pork off the bone. Cut into strips maybe 1" by 3". Doesn't have to be exact size, we get pretty sloppy with it. Strips go through the grinder better than chunks. Don't trim anything off, unless you just can't stand not to. Trust me, if there's not enough fat, the kielbasa will be dry and hard. DO trim off any bloody-type stuff though. We then put the meat into plastic dishpans, pour the cool liquid over, add about 4 cups ice cubes and mix together until your hands freeze. It should be kinda sloppy. If not, add more water or ice. Cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor. Stir occasionally. The ice will probably all be melted the next day before you make the sausage. The meat kind of absorbs the flavors. Yes, it will smell up the fridge. In fact, it will smell up the whole house! Open the windows. Make the neighbors crazy!
• Next day, take the casings out and soak in warm water for several hours; it makes them more flexible. Cut in 4 ft. lengths. Shove the meat in the freezer for 1/2 to 1 hour before you start. The meat stiffens up a little and it's easier to put through the grinder. (We forget to do this a lot!) Stick one end of each casing on the faucet and run warm water through the inside of the casing.
• Ready? (Keep everything as cold as you can) This is the fun part. Put a little oil on your hand and run it over the horn where the meat will come out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it. I find for me that it's better if I hold it up while it's filling, less pressure on the casing. We make each one about 12-16". Or until it splits! Tie it off with string or knot the end if you can get it close to the end of the filled casing. Some people twist it every 6" or so to make smaller sausages. If the darn thing splits, you gotta scrape out the meat, dump it back with the other stuff in the dishpan and start over. Some years you're lucky, but some years the darn things split all the time. That's one reason for soaking the casings for a longer time, they don't split as easily. Sometimes it's just a bad batch of casings. Then all you can do is swear at it.
• We put the coils of sausage back into clean dishpans (on a rack if possible) and put back into fridge to kinda dry overnight. Then we pack them in Saran, aluminum foil, ziplock bags, anything that will keep the smell in, and put the packages in the freezer. We make 2-3 lb. packages. Since I have a vacuum sealer, I use that. It works really great.
• By the way, the sausage is pale because it is not smoked. We don't care for smoked kielbasa. But you can smoke it before freezing. Can't help you with that, though!
• We've been able to keep the sausage frozen for months. Just keep everything cold and clean while you're working. Keep a lot of paper towels handy to dry hands, answer the doggone telephone, etc.
• We have found over the years, that pork has become much leaner now.That is sometimes a problem. We've considered buying more fat and mixing it in but never have. It worked out all right just not cutting off any fat. But insufficient fat makes for dry sausage.
• It takes up about 1-1/2 hours altogether to fill the casings. It's really simple and easy. Of course sometimes we have splashes on the walls when "someone" gets a little rough pushing the meat through the grinder. Hey, that's the fun of it. It's a messy job, but someone has to do it.
• Oh yeah, the house smells for 3-4 days. But it smells good. If you like garlic. All the seasonings are to your personal taste. You really need a lot of salt though. The pepper -- eh, how much do you like? We like a lot. Same with the garlic.
• We keep a little of the ground meat and cook a couple of small patties of the sausage. That's when you can taste it and find out what you did wrong in the seasoning, too late, of course.
• Use the plate in the grinder which grinds the meat coarse. It's better if the meat is a little chunky. You don't want a mealy texture.
• If you run a search on google, you can find other information under kielbasa.
• One recipe I found says to knead meat and seasonings. Supposedly the more you knead, the more tender the sausage. We've never tried that.
• In recent years, we've set aside 3-4 lbs. of the ground sausage meat and made it into small patties like breakfast sausage, and larger patties like hamburgers. The grandkids really like that. We do, too. But for Easter and Christmas, it has to be the links.

MARTHA'S FAVORITE ROASTED KIELBASA

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with foil; top with parchment. Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add 1/2 cup water.
• Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more.
• Slice and serve, with horseradish and mustard.

KIELBASA

Steps:

• In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.

FRESH HOMEMADE KIELBASA

Steps:

• In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
• Soak casings in 6 cups warm water.
• Using about one foot of casing for one pound of meat mixture, stuff the casings.
• Keep unused casings wet while working, if they start to dry out, they will tear.
• Use in your favorite kielbasa recipes.
• Kielbasa can be frozen for later use.

OLD-WORLD KIELBASA

Steps:

• In a Dutch oven, saute onion in butter. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until cabbage is tender. Serve with a slotted spoon.