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Home > Kielbasa
Kielbasa, synonymous with smoked Polish sausage, is extremely popular in the eastern United States. It’s typically made from ground pork and seasoned with garlic, marjoram, salt and pepper, stuffed into large-diameter natural casings.

Kielbasa Sausage Recipe

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/pork to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground beef/pork with remaining ingredients, mix well until the mixture is sticky and batter like.
3. Stuff freshly mixed batter into hog casings as shown on page 83, twist into 7-8” (18-20 cm) links, refrigerate overnight.
4. Next day, hang kielbasa in a preheated 130°F (54°C) smoker, vents wide open, hold at this temperature for one hour.
5. Add chips, close vents, gradually raise smoker to 170°F (77°C), hold until sausage is 152°F (67°C) internally.*
6. Remove links from smoker and shower with cold water until the internal temperature of the links drop to 110°F (43°C).
7. Hang kielbasa at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°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).

Hunters may use venison in place of the beef and pork to produce kielbasa. For the best results, use 75-80% lean venison trim to 25-20% beef fat.

*The USDA recommends that the internal temperature of sausage reach at least 160°F (70°C) when checked with a quick-read digital thermometer.

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

For more smoked sausage recipes and sausage making information go to Sausage And Jerky Maker's Bible.