Ingredients for Kielbasa Homemade Kielbasa Fresh Polish Sausage
- Casing
- Pork Butt
- Fresh Garlic Cloves
- 2 tablespoons garlic powder
- 1 tablespoon salt
- Accent Seasoning
- White Sugar
- Coarse Black Pepper
- 1 tablespoon marjoram
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How to Make Kielbasa Homemade Kielbasa Fresh Polish Sausage
- **Day 1: Prep the Meat and Spices**
- Grind the pork shoulder and pork belly through a meat grinder using the coarse die. Mix thoroughly in a large bowl.
- In a separate bowl, combine all spices: 4 tablespoons of coarse ground black pepper, 2 tablespoons of garlic powder, 1 tablespoon of marjoram, 1 tablespoon of salt, 1 teaspoon of paprika, 1 teaspoon of white pepper, ½ teaspoon of ground coriander, and ½ teaspoon of ground nutmeg. Mix well.
- Gradually add the spice mixture to the ground meat, ensuring even distribution. Gently mix using your hands until thoroughly combined.
- Cover the meat mixture and refrigerate overnight (at least 8 hours).
- **Day 2: Stuffing and Finishing**
- Prepare your sausage casings according to package instructions. (Natural hog casings are preferred.)
- Using an electric meat grinder with stuffing attachment, carefully stuff the meat mixture into the prepared casings.
- Twist the casings at 6-inch intervals to form individual sausages. This recipe makes approximately 8-10 lbs of kielbasa.
- (Optional) Prick the sausages several times with a fork to allow steam to escape during cooking.
- You can cook immediately or freeze for up to 3 months, vacuum-sealed. Refer to Recipe #387079 for cooking instructions (see note below).
- Enjoy your homemade Polish Kielbasa!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
1g
Fat
30g
Carbs
0g
