Homemade Polish Kielbasa sausage

Homemade Polish Kielbasa Sausage Recipe

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Jim McGuire


Hint: If you notice I add the spices to the meat chunks before I grind… Makes the spices go through the meat faster and more evenly.
Sorry everyone, I really never thought about taking pictures while I'm making sausage and smoking it.

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6 lb
pork butt
6 large
garlic cloves , pressed
heaping tsp. marjoram
heaping tsp. coarse black pepper
tsp. kosher salt
tsp. cure #1
1 c
ice water


11. Add ice water, all of the spices and mix well to meat chunks.
22. Grind pork on a medium size plate
33. Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2 hours
44. Preheat smoker to 160-165F
55. Put sausages in the smoker and apply smoke for 3-4 hours
66. Remove sausages once internal temperature has reached 152F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170-175F.
77. Place into ice bath to cool down. Dry and store in a refrigerator or a freezer. Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.

About Homemade Polish Kielbasa sausage

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Polish