Homemade Kielbasa {Polish Sausage}

One of the memories I have from childhood is being at my grandfathers house and my mom and her sisters getting together to make kielbasa, which is just the Polish term for sausage. My mom was never a big fan of it so I didn’t really eat it as a child and it wasn’t until a few years into cooking for myself that I began to try it and found I really liked it.

Over the summer I mentioned to my aunt who has the sausage making machine (it has a fancier name than this, right?) that I thought it would be neat to get together and have a Polish day where we made kielbasa and pierogi. We usually go to visit her because she lives at the beach, but it was past beach season so I hosted this day and after all the sausages were made, we hung out the rest of the night.

We decided to make both regular kielbasa and a spicier version. Armed with my mom, two aunts, a cousin and 25 pounds of pork, we set out to get this sausage party (heh) started.

Homemade Kielbasa
Source: my aunt
Servings: 12 links
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    • 12 lbs. pork shoulder, finely ground 
    • 1/4 cup salt 
    • 2.1 oz. container mustard seed
    • 3 tbsp. minced garlic 
    • 2 tbsp. dry sage
    • 2 tbsp. ground black pepper
    • 2 1/3 cup warm water
    • casings

1. In a very large mixing bowl add the ground pork. Sprinkle the salt, mustard seed, garlic, sage and black pepper over it then pour in half of the water and begin mixing the spices into the pork by hand. As the spices distribute, the mixture will thicken. Add water as needed until all of it is used.
2. If the pork mixture is very dense, add additional water or you’ll have a hard time getting it through the machine. Cover pork when not using or you’ll need to add additional water.
3. Rinse the casing off with warm water and carefully stretch over the tube of the machine. Add pork to the tray and turn the machine on, pushing the pork down with the stopper until the casing is about 6 inches long. Remove the casing from the machine and hold both ends, flipping until sealed.
4. Bring a medium pot of water to a boil over high heat. Add the sausage link and cook for 15-20 minutes or until cooked through. Allow to cool for 1 minute before slicing and taste testing for spice levels. Adjust seasonings as needed as repeat sausage making process.

After the tester sausage I believe we made 12-14 10-inch links of sausage.

And yes, we did form the ground pork into a smiley face and took a picture of it. We had a lot of time to kill, okay?

My other aunt actually bought a machine recently so we’re planning on making a lot more!

One Comment

  1. Homemade Kielbasa is the best. It looked like the photos in your kielbabs for SRC had smoked sausage but I see that your fresh is the same color as ours. I have never boiled it before frying. I always roast it. Thanks for both recipes.

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