Kielbasa Made Easy 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

FRESH HOMEMADE KIELBASA



Fresh Homemade Kielbasa image

My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.

Provided by Dee514

Categories     Pork

Time 2h

Yield 6 Pounds, 24 serving(s)

Number Of Ingredients 9

5 -6 lbs fresh ground pork
1 onion, chopped very fine
1/4 cup salt
1 teaspoon ground black pepper
1 garlic clove, chopped fine
2 tablespoons mustard seeds
2 cups water
72 inches natural sausage casings
6 cups water (to soak casings in)

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.

Nutrition Facts : Calories 287.6, Fat 19.9, SaturatedFat 7.3, Cholesterol 88.9, Sodium 1249.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 24.6

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.

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