How To make Homemade Polish Sausage
HOMEMADE POLISH SAUSAGE
5 lbs Pork (not too lean, or you'll have door-stops!) 1+ cloves of garlic, minced 2 Tbsp salt 1 Tbsp pepper 1 Tbsp Morton Sausage Seasoning
Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse setting again into natural casing, twisting at desired link size.
Freezes well, and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of it, if you're going to pull out the meat grinder anyway.
To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until sausage is nicely browned and begins to 'split', or use in your favorite recipe.
How To make Homemade Polish Sausage's Videos
Polish Smoked Sausage(Kiełbasa wędzona)
This simple traditional smoked Polish sausage recipe is a great place to get started with making sausages at home.
Music:
Homemade Smoked Kielbasa
I make 10 lbs. of homemade smoked kielbasa. This smoked Polish kielbasa turned out fantastic and the smoked flavor from the pecan and applewood pellets mix was AMAZING!
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NOTE: THE FOLLOWING RECIPE IS FOR 5 LBS!
Mix together until dissolved: (For changes I used in making 10 lbs. see
2 cups cold water NOTES NOTES NOTES below)
1 tsp insta-cure #1
7 tsp kosher salt
Set in fridge until you get the meat and seasonings mixed to keep cold.
*(The insta-cure#1 is a basic cure for meats and takes very small amount when using. Please read and understand how to use insta-cure).
Sausage Mixture
*For 5 lbs. of meat
Mix together:
4 lbs. ground pork shoulder (or your desired cuts of pork)
1 lb. ground chuck (or your desired cuts of beef)
Once mixed add:
1 tbs sugar
1 tbs garlic powder
1 tbs ground black pepper
1/2 tbs onion powder
2 1/2 tsp mustard powder
2 tsp. Marjoram
1 cup powdered non-fat powdered milk
* I Mix all ingredients into the meat and mix really well.
Now I get the water with the insta-cure#1 and Kosher salt mixture from the fridge and add it to the mix. I mix again very well and keep mixing until it is very tacky and sticky. Don't stop mixing until you get it tacky and sticky.
Now I place the sausage mix into the fridge to keep cold until I get my sausage stuffer set and ready.
I purchased and used the LEM 25-35mm hog casing. Read the directions on the package. You will need to rinse them really well several times and then let them soak in warm water for at least 30 to 60 minutes.
I Load my sausage stuffer with the meat from the fridge removing any air the best I can and start loading the hog casings. I tie off the end of the hog casings and twist into links.
After making the links I take a pin (I used a corn cob holder (sterilized) and prick holes on both sides of the sausage links. This helps in drying the casing. After pricking the holes, place the links in the fridge overnight and this will also help the casing dry.
The next day I fire up the smoker and hang the sausage links from wood dowls I made and smoke the sausages as follows:
2 hrs. at 175°
1 hr. at 200°
1 hr. at 225° or until internal temperature reaches 153°.
I removed them from the smoker and placed them in a cold water bath for about 10 minutes. I then pat them dry and placed them on cooling racks and let them set for two to three house or until the reach room temperature letting them bloom.
I than vacuum seal them, date and place into the freezer.
NOTE NOTE NOTE!!!!
FOR 10 lbs. I doubled all the ingredients
except for the water and powdered milk. I used 3 cups of water instead of doubling.
And I used 1 1/2 cups of non-fat powered milk
instead of double.
All other ingredients were double for 10 lbs.
Please Like and Subscribe!
Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#Kielbasa #Homemade #PitSmoke
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Equipment I use for videos:
Canon M50
GoPro Hero 7 Black
Sony HDR-CX405
iPhone 7 Plus
Synco wireless mic
Movavi Movie Editor
Making Polish Sausage
This video is made possible with seed funding from
The Permanent Chair of Polish Culture at Canisius College, Buffalo, NY, as a part of the ongoing series, From Table to Altar and Back
by the The Church of St. Casimir, Buffalo / Kaisertown, NY
Copyright 2019 Rev Cz M Krysa
Music by Gene Michael Productions
This video originally shot with the Daybreak TV crew
from the diocese of Buffalo
John Epolito / Lighting Director
Peter Herrmann / Sound Engineer
Andy Gołębiowski / Videographer
Bob Karaszewski Jr. / Producer, Editor
Other credits:
'pig-1985380_1920' Image by BlackRiv from Pixabay
'hog' Image by Kdsphotos from Pixabay
The Only Kielbasa Recipe You Need!!! (Family Recipe)
4 Pounds of Pork (preferably some sort of pork shoulder roast or broken down pork shoulder)
Sausage Casings
5 grams of Curing Salt #1 (Pink Salt)
4 garlic cloves
2 teaspoons of paprika
1 cup of water
2 tablespoons of kosher salt
2 teaspoons of nutmeg
We bought a whole pork shoulder that you usually use for pulled pork and separated out the roast portion or neck portion.
Then we cubed it up and made it ready for sausage making.
You can scale up this recipe for whatever you’d like to do double or do half for less. If you don’t want to mess around with cutting the meat/ separating it just buy a pork sirloin roast.
Kitchenaid Meat Grinder with Sausage Attachment:
Sausage Casings:
Pink Salt/Nitrate Preservative:
Meat Hooks/Hanging Contraption:
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Celebrate Sausage S01E21 - Kielbasa
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Polish Kielbasa
You can find a printable version of this Smoked Kielbasa here:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:
Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:
If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay):
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):
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(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model:
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Wusthof Boning Knife:
Edge Pro Professional knife sharpening Kit #3:
Iwatani Professional Chef Torch:
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Dehumidifier Eva Dry 2200:
Dehumidifier Eva-Dry 1100:
Cool Mist Ultrasonic Humidifier:
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
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Eric
Polish FRESH SAUSAGE - BIAŁA KIEŁBASA; How to make Polish food by Polish Your Kitchen
#poland #sausage #kielbasasausage #howtomake In this episode Mark and I are making Polish fresh sausage “biała kiełbasa” that’s always served at Easter in Poland.
Link to KIEŁBASA recipe:
Link to HORSERADISH SAUCE recipe:
Link to SOUR FLOUR SOUP recipe:
LINKS TO EQUIPMENT USED:
KitchenAid:
KitchenAid sausage attachment:
Natural Casings:
I have not used this particular brand stuffer but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee):
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Link to cookbook:
Link to t-shirt shop:
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KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
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Food items I recommend:
Wild mushrooms:
Natural Casings:
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