Polish Sausage Recipe

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Of course! Making Polish sausage (Kielbasa) at home is a rewarding process. It delivers a flavor far superior to most store-bought versions.

Here are two fantastic recipes: one for a quick, pan-fried fresh kielbasa for a weeknight meal, and another for a more traditional smoked kielbasa for when you have more time.

Recipe 1: Quick & Easy Fresh Polish Sausage (Pan-Fried)

This is the simplest way to enjoy homemade kielbasa without a stuffer or smoker. You form the sausage into patties or cook it loose as a “crumbled” sausage, perfect for skillet dishes.

Ingredients:

· 1 lb (450g) ground pork (a 80/20 lean-to-fat ratio is ideal)
· 1 tsp fine sea salt
· 2 cloves garlic, minced or pressed
· 1½ tsp smoked paprika (this gives the “smoked” flavor without a smoker)
· 1 tsp freshly ground black pepper
· ½ tsp marjoram
· ¼ tsp ground allspice
· A pinch of ground coriander (optional, but authentic)
· 2 tbsp ice water
· 1 tbsp vegetable oil (for frying)

Instructions:

  1. Combine: In a medium bowl, combine the ground pork, salt, garlic, smoked paprika, black pepper, marjoram, allspice, and coriander.
  2. Mix Well: Use your hands to mix thoroughly for 2-3 minutes until the spices are evenly distributed and the meat becomes slightly sticky.
  3. Add Water: Add the ice water and mix for another minute. This helps keep the sausage juicy.
  4. Chill: For the best flavor, cover the bowl and refrigerate for at least 4 hours, or ideally overnight.
  5. Cook:
    · As Patties: Form the mixture into 8 small patties. Heat oil in a skillet over medium heat. Cook patties for 4-5 minutes per side, until browned and cooked through (internal temperature of 160°F / 71°C).
    · As Crumbles: Add the mixture to the skillet and cook, breaking it up with a spoon, until browned and fully cooked.

Serve With: Sautéed onions and peppers, with mashed potatoes or on a bun. It’s also fantastic in the Ciabatta Bread from your previous question!

Recipe 2: Traditional Smoked Kielbasa

This is the classic method, resulting in the iconic sausage you’d find in a Polish deli. It requires casings and a smoker (or grill set up for indirect heat).

Ingredients:

· 5 lbs (2.25 kg) pork shoulder (Boston butt), cut into 1-inch cubes
· 2 tbsp fine sea salt (or 3 ½ tsp Prague Powder #1 if curing for smoking*)
· 2 tbsp black pepper, coarsely ground
· 4-6 cloves garlic, minced
· 2 tsp marjoram
· 1 tsp sugar
· ½ tsp ground allspice
· Optional: ½ cup ice water
· Natural hog casings (32-36mm), rinsed

*A note on Curing Salt: Prague Powder #1 (pink curing salt) is used to preserve the meat’s color and add a characteristic flavor during long, low-temperature smoking. If you are only going to hot-smoke it quickly (see instructions), you can omit it and use only sea salt.

Instructions:

Part 1: Grinding & Mixing

  1. Chill Everything: Place your meat grinder parts, pork cubes, and mixing bowl in the freezer for 30-60 minutes before starting. A cold grind is essential for a good texture.
  2. Grind: Grind the pork through a medium (¼-inch) die into your chilled bowl.
  3. Season: Add the salt (and curing salt, if using), pepper, garlic, marjoram, sugar, and allspice to the ground meat. Mix with your hands for 3-4 minutes until the spices are even and the meat becomes sticky and “primary bind” is achieved.
  4. Add Water: If using, add the ice water and mix for another minute. This helps the sausage bind and stay juicy.
  5. Test: Fry a small patty of the mixture in a skillet. Taste and adjust seasoning if necessary.
  6. Chill: Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Part 2: Stuffing

  1. Prepare Casings: Rinse the hog casings under lukewarm water to remove salt, and slide them onto the sausage stuffer tube.
  2. Stuff: Feed the meat mixture into the stuffer and slowly crank to fill the casings. Try to avoid air pockets. Don’t over-stuff; the casings should be snug but not tight.
  3. Link: Twist the filled sausage into 5-6 inch links. Prick any visible air bubbles with a sterile pin or needle.

Part 3: Smoking & Cooking

  1. Dry (Optional): Let the linked sausages air-dry, uncovered, in the fridge for 1-2 hours to form a “pellicle,” a sticky surface that helps the smoke adhere.
  2. Smoke:
    · Hot Smoke (Fully Cooks): Preheat your smoker to 175°F (80°C). Smoke the sausages for 4-5 hours, gradually increasing the temperature to 200°F (93°C) until the internal temperature reaches 152°F (67°C).
    · Cold Smoke (Then Poach): For a more traditional method, cold smoke the sausages (below 85°F / 30°C) for 4-6 hours. Then, poach them in water at 170°F (77°C) until the internal temperature reaches 152°F (67°C).
  3. Chill & Finish: Immediately plunge the smoked sausages into an ice bath to stop the cooking process. Once cool, they are ready to eat. For the best texture and to reheat, grill, pan-fry, or simmer them until hot.

Key Tips for Success:

· Keep it Cold: This is the most important rule for sausage-making. A cold grind and mix prevent the fat from “smearing,” ensuring a good texture.
· The Marjoram: This is the signature herb of Polish kielbasa. Don’t skip it!
· Fat is Flavor: Don’t use lean pork. The fat shoulder is essential for a juicy, flavorful sausage.
· Don’t Rush the Rest: Letting the seasoned meat mixture rest in the fridge is crucial for the flavors to fully develop.

Whether you choose the quick patty method or the full traditional smoke, you’ll end up with a delicious, authentic-tasting Polish sausage that you made yourself. Enjoy

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