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Homemade Kielbasa (Polish Sausage)

Homemade Kielbasa is a pork sausage made with garlic, mustard seeds, dried sage, salt and pepper.
Prep Time1 hr 30 mins
Cook Time15 mins
Course: Entree, Pork
Cuisine: American, Polish
Keyword: homemade kielbasa, homemade polish sausage, kielbasa sausage, polish sausage
Servings: 15 links
Calories: 485kcal


  • LEM Sausage Stuffer
  • sausage casings


  • 15 lbs pork shoulder ground
  • cup kosher salt
  • 1 ¼ cup mustard seeds
  • ¼ cup garlic minced
  • ¼ cup dried sage
  • 2 tablespoon black pepper
  • 2 cups warm water


For the Casings

  • If using salt-packed casings, remove from the salt and soak in a bowl of cold water for 20 minutes, but up to overnight.
  • Save time on the stuffing process by cutting your casings to size in advance and returning to the cold water.

To Prepare the Pork

  • In a very large bowl add the seasonings on top of the pork, followed by the warm water. Mix thoroughly with your hands until the seasonings are fully combined. (My grandmother said you need to feel the mustard seeds in the meat)

To Test the Pork, pan-fried

  • Pan fry a small pork patty in a skillet over medium high heat until cooked through, about 5 minutes. Taste test and add additional ingredients to your mixture if needed.

To Test the Pork, in sausage format

  • Add a small amount of pork, approximately ½ cup to your sausage machine and place a 6 inch casing on the tube. Push sausage through, twist the ends to seal.
  • Bring a medium pot of water to a boil. Add in the kielbasa link and boil for 15 minutes. Remove from the water, slice, and taste test, adding additional ingredients if needed.

To use the LEM Sausage Stuffer

  • Attach the largest tube to the front of the machine. Slide a casing on the tube, using cooking spray if it sticks.
  • Fill the canister with the meat and secure back into the machine.
  • Crank the handle, pressing the sausage through the tube into the casing. Hold onto the casing as you are cranking it through, this will help remove air bubbles.
  • When casing has 1 inch left, stop pushing sausage through and pull casing off, pinching the opposite end. Holding the casing at both ends, flip the sausage over a few times, twisting the ends to secure the pork in the sausage.
  • Repeat with remaining pork. Package sausage into zip lock bags or wrap in freezer paper and tape the ends.


Pork shoulder or butt are best used for sausage. Your local grocery store or butcher should be able to grind it up for you. If you tell them you're making sausage, they'll know what consistency to grind it to. 


Serving: 1link | Calories: 485kcal | Carbohydrates: 5g | Protein: 58g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 185mg | Sodium: 2727mg | Potassium: 1065mg | Fiber: 2g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 5mg