Kielbasa Homemade Kielbasa Fresh Polish Sausage
Discover the authentic taste of Poland with this 'Kielbasa Homemade Kielbasa Fresh Polish Sausage' recipe—your ultimate guide to crafting juicy, flavorful sausage from scratch. Featuring coarsely ground pork shoulder, aromatic garlic, smoked paprika, and a touch of marjoram, this traditional Polish kielbasa blends savory spices for a rich, hearty flavor. Perfect for stuffing into casings or shaping into patties, it’s a versatile recipe that can be grilled, boiled, or pan-seared to perfection. With just 45 minutes of prep time, you’ll create a homemade delicacy that outshines store-bought alternatives, ideal for special occasions or everyday meals. Serve your freshly made kielbasa with mustard, sauerkraut, or your favorite accompaniments for a truly satisfying feast!
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Recipe Information
Ingredients
- 5 pounds pork shoulder (coarsely ground or diced)
- 6 cloves garlic cloves (minced)
- 1.5 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons marjoram (dried)
- 1 cup cold water
- 1 set pork or beef sausage casings (optional, if stuffing)
Instructions
If using natural sausage casings, prepare them first by rinsing thoroughly under cool water and then soaking them in a bowl of water for at least 30 minutes. Drain and set aside for later use.
In a large mixing bowl, combine the ground pork, minced garlic, kosher salt, black pepper, smoked paprika, and marjoram.
Add the cold water to the meat mixture, a little at a time, and mix thoroughly using your hands or a wooden spoon. Continue mixing until the ingredients are evenly distributed, about 3-5 minutes.
At this stage, take a small portion of the mixture and cook it in a skillet to check seasoning. Adjust salt and spices as needed based on taste.
If not using casings, shape the meat mixture into patties or leave it loose for other preparations.
If stuffing, load the sausage casings onto a sausage stuffer attachment or device. Slowly stuff the meat mixture into the casings, being careful not to overfill to avoid splitting. Twist the sausage every 6-8 inches to form links.
Refrigerate the kielbasa until ready to cook. It can be stored in an airtight container for up to 2-3 days, or frozen for longer storage.
To cook, boil, grill, or pan-sear the sausage until fully cooked and internal temperature reaches 160°F (71°C).
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 1.3 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 644 mg | 14% | |
*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.
