Kielbasa How To Cook Fresh Homemade Kielbasa Recipes

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KIELBASA



Kielbasa image

It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.

Provided by sal

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 13h20m

Yield 12

Number Of Ingredients 10

1 pound ground pork
8 ounces lean ground beef
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 tablespoon salt
1 tablespoon brown sugar
½ teaspoon ground allspice
1 teaspoon fresh marjoram
½ teaspoon liquid smoke flavoring
12 sausage casings

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.

Nutrition Facts : Calories 134.8 calories, Carbohydrate 1.5 g, Cholesterol 38.7 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 614 mg, Sugar 1.1 g

KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE



Kielbasa, Homemade Kielbasa, Fresh Polish Sausage image

Posting as requested. We've perfected this recipe to OUR taste (very peppery and garlicky) over 20 years; my mother worked on it for years prior to that, even helping a Polish friend make it for a little Polish grocery store/butcher shop she owned. That said, we've found that it all works differently every year, depending on the quality of the meat, spices and casings. There's always SOME kind of problem! But it ends up remarkably consistent in taste. The directions are deliberately lengthy, the way I wrote them for a non-Polish non-sausage-making friend. And they're a little informal here and there. But DO read them through before you get into this project! Prep time and sausage-making time are actually just a couple of hours each day for 2 days. We use an electric grinder which forces the meat through a horn into the casing. Recipe #387079 is our favorite way to cook this kielbasa. Make this 3-4 weeks ahead, wrap very well, and freeze in vac packs. You can also cook it before you freeze it; we don't. We've kept this in the deep-freeze for several months with no loss in quality. Oh, and we call this fresh sausage because we don't smoke it. You certainly can do that, if you like the flavor.

Provided by Jezski

Categories     Pork

Time P2D

Yield 12-14 lbs., 40-50 serving(s)

Number Of Ingredients 9

casing
10 -12 lbs pork butt, whole pieces, not ground, fatty is good
3 -6 fresh garlic cloves
1 tablespoon garlic powder (yes, powder, too!)
4 -6 tablespoons salt (we use kosher salt)
1 tablespoon Accent seasoning
1 tablespoon white sugar (some people use brown sugar, we don't)
4 -6 tablespoons fresh ground coarse black pepper
some people use a little marjoram, we don't

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



Martha's Favorite Roasted Kielbasa image

Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." Her two favorite purveyors are Sikorski Meat Market, in Brooklyn's Greenpoint neighborhood, and Chester's Smokehouse, in Albany, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 3

2 pounds kielbasa, preferably fresh-smoked
Prepared horseradish with beets, for serving
Whole-grain mustard, for serving

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, HOW TO COOK FRESH HOMEMADE KIELBASA



Kielbasa, How to Cook Fresh Homemade Kielbasa image

Should you make my Kielbasa, Homemade Kielbasa, Fresh Polish Sausage, Recipe #386789, this is a very good way to cook it. This is better even than simmering it in beer. Servings, of course, depend on the amount you are cooking! As to cooking time, remember, this is RAW pork; it requires sufficient cooking time.

Provided by Jezski

Categories     Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 -4 lbs fresh kielbasa, not smoked, uncooked
1 onion, quartered
1 teaspoon marjoram (optional)
1/2 bay leaf
peppercorn, a few
boiling water
1 -2 garlic clove, smashed
mustard seeds, a few

Steps:

  • If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking.
  • Add enough boiling water to cover.
  • Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid.
  • Sausage comes out moist and delicious, but not brown.
  • Can be frozen after cooking. Wrap very well. Vac seal if you can.

MRS. KOSTYRA'S KIELBASA



Mrs. Kostyra's Kielbasa image

Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 two-pound ring kielbasa
Rye bread
Prepared horseradish
Dijon mustard

Steps:

  • Heat oven to 350 degrees. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot, and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes.
  • Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.

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From parade.com
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Top Asked Questions

How to cook kielbasa in the oven?
Step 1: First, put the fresh Kielbasa in a large pot, then add just enough boiling water to cover the sausage and cover. Step 2: Simmer for 30 minutes until internal temperature reaches 168 ° F. Be careful to check the water amount and add water as needed regularly.
Where can I buy raw kielbasa?
Raw Fresh Kielbasa: Fresh polish sausage has a white color and is most often sold at butcher shops or specialty markets.
What is kielbasa or Polish sausage?
What we, here, refer to as Kielbasa or Polish sausage is most closely related to the wiejska kielbasa, basically translated as “country sausage.” It is the rustic sausage of farmers and villages, often smoked and seasoned mainly with garlic and marjoram.
Can you cook kielbasa in the Instant Pot?
We have all kinds of recipes for kielbasa sausage from appetizers to stews and stir-fries. This quick and easy Polish recipe is a one-pot comfort meal with cabbage, Polish sausage, and egg noodles for your busy evenings made in the Instant Pot®.

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