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Kielbasa Sausage Recipe

Choose from the Web's best selection of homemade sausage recipes, and learn how to make delicious Kielbasa sausage using your meat and our Kielbasa sausage recipe. Kielbasa is usuaally made from ground pork and seasoned with garlic, marjoram, salt and pepper then stuffed into natural casings.

2 1/2 lbs beef chuck (1.13 kg)
2 1/2 lbs fatty pork butt (1.13 kg)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
3/4 tsp coriander, ground (1.28 g)
1 1/2 tsp garlic powder (4.65 g)
1 1/2 tsp coarse black pepper (3.9 g)
1 1/2 tbsp mustard seed, whole (19.8 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup non-fat dry milk (47.3 g)*
1/2 cup ice cold water (118 ml)
35-38mm prepared hog casings

1. Chill beef and pork to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground meat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Stuff freshly mixed batter into hog casings, then twist into 5-6” (13-15cm) links; refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open; hold this temperature for one hour.
5. Add wood chips, close vents to 1/4 open, and gradually increase the smoke chamber to 170°F (77°C).
6. Hold at
170°F (77°C) until product reaches an internal temperature of 152°F (67°C)*.
7. Remove cooked links from smoker, shower with cold water until internal temperature drops to 110-115°F (43-46°C).
8. Hang smoked kielbasa at room temperature for 1 hour to bloom.
9. Refrigerate sausage up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C). *The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).

Hunters may use venison in place of the beef chuck and pork butt to produce venison smoked kielbasa. Use 75-80% lean venison trim to 25-20% beef fat.

*You may use soy-protein concentrate in place of non-fat dry milk
.


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