Kielbasa
Celebrate the hearty flavors of Eastern Europe with this homemade Kielbasa recipe, a beloved Polish sausage that’s as versatile as it is delicious. Made with a mouthwatering blend of pork shoulder, beef chuck, and pork fat, this sausage is seasoned to perfection with garlic, marjoram, paprika, and freshly ground pepper. The time-honored process of grinding, mixing, and stuffing the meat into natural pork casings results in juicy, flavorful links that are perfect for simmering, grilling, or pan-frying to golden perfection. Whether served alongside sauerkraut or added to soups and stews, this classic kielbasa is a crowd-pleaser that’s packed with savory, smoky goodness. Ideal for those who love DIY charcuterie, this recipe combines tradition with irresistible taste in every bite!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 pound Beef chuck
- 0.5 pound Pork fat
- 4 cloves Garlic cloves, minced
- 1 tablespoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Marjoram, dried
- 1 teaspoon Paprika
- 0.5 cup Cold water
- 10 feet Pork casing (for stuffing)
Instructions
Cut the pork shoulder, beef chuck, and pork fat into small chunks. Place them in the freezer for about 20 minutes to make grinding easier.
Grind the chilled meat and fat using a meat grinder fitted with a medium-coarse plate.
In a large bowl, combine the ground meat mixture with minced garlic, salt, black pepper, marjoram, paprika, and cold water. Mix thoroughly until the mixture becomes slightly sticky and well blended.
Prepare the hog casings according to the package instructions. Soak them in water, rinse them inside and out, and set them aside.
Fit your sausage stuffer or meat grinder with the sausage stuffing attachment. Thread the casing onto the nozzle, leaving a few inches of casing hanging off the end.
Carefully stuff the casing with the meat mixture, taking care not to overfill to avoid bursting the casings. Twist the sausage at intervals of about 6 inches to create links.
Once all the meat is stuffed into casings, tie off the ends and refrigerate the kielbasa for at least 24 hours to allow the flavors to develop.
To cook, simmer the sausages in a pot of water for about 20-25 minutes, or until they are firm and cooked through. For additional flavor, you can grill or pan-fry the sausages to achieve a smoky, browned exterior.
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.9 g | 419% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1438 mg | 479% | |
| Sodium | 9558 mg | 416% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.2 g | ||
| Protein | 334.8 g | 670% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 317 mg | 24% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4734 mg | 101% | |
*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.
