Homemade Polish Sausage
Experience the authentic flavors of Eastern Europe with this Homemade Polish Sausage recipe, a savory blend of tender pork shoulder, smoky pork belly, and aromatic spices like garlic and marjoram. Crafted from scratch, this traditional kielbasa recipe combines hand-ground meat with natural hog casings for a rustic, old-world texture that’s both hearty and satisfying. Whether simmered to juicy perfection, grilled for a smoky char, or pan-fried to a golden crisp, these sausages deliver rich, comforting flavor in every bite. Perfect for gatherings or meal prep, this homemade sausage freezes beautifully, making it a versatile addition to your kitchen repertoire. Elevate your culinary skills and enjoy the time-honored art of sausage making with this deliciously authentic recipe.
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Recipe Information
Ingredients
- 4 pounds pork shoulder
- 8 large garlic cloves
- 1.5 tablespoons salt
- 1.5 teaspoons black pepper
- 1 tablespoon marjoram (dried)
- 1 cup cold water
- 0.5 pound smoked pork belly or bacon
- 10 feet sausage casings (natural hog casings)
Instructions
Rinse the hog casings thoroughly in cold water. Soak them in warm water for at least 1 hour. Let the casings soak while preparing the sausage mixture.
Cut the pork shoulder and smoked pork belly (or bacon) into small chunks. Chill the meat in the refrigerator to keep it cold before grinding.
Using a meat grinder, grind the pork shoulder and pork belly on a medium grind. If you prefer a finer texture, grind the meat twice.
Mince the garlic cloves and add them to the ground meat. Add salt, black pepper, and dried marjoram to the mixture.
Pour the cold water into the seasoned meat and mix everything thoroughly with your hands. Knead the meat mixture like dough until it’s sticky and well-combined.
Rinse the soaked casings one more time under cold water. Attach a sausage stuffer or funnel to your sausage-making equipment.
Gently slide the casing onto the stuffing tube or funnel, leaving about 2 inches of the casing hanging off the end.
Fill the casings with the sausage mixture, being careful not to overfill. Twist the sausage into 5-inch links as you go. Prick any air bubbles with a pin.
To cook, simmer the sausage links in a pot of lightly salted water over medium heat for about 20 minutes until cooked through. Alternatively, you can grill or fry the sausage for extra flavor.
Store uncooked sausage in the refrigerator for up to 3 days or freeze for later use.
Nutrition Facts
Calories |
5171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.5 g | 421% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1765 mg | 588% | |
| Sodium | 16009 mg | 696% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.2 g | ||
| Protein | 455.9 g | 912% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 7053 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
