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.
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.