Kiełbasa
Polish Sausage
Authentic Polish kiełbasa, a smoked and seasoned pork sausage. This recipe focuses on a traditional, hearty flavor profile. Many regional variations exist, but this provides a solid foundation.
🧂 Ingredients
- 2 kg Pork shoulder (boston butt)(Choose pork with a good fat content (around 20-30%) for best flavor and texture. Cut into 1-inch cubes.)
- 8-10 cloves Garlic(Minced or finely grated. Adjust to your preference, but garlic is a key flavor component.)
- 2 tbsp Dried marjoram(Ensure it's fresh for best aroma and flavor.)
- 1 tsp Cure #1 (Prague Powder #1)(Essential for safe curing and color. Follow manufacturer's instructions for exact usage based on meat weight. This is approximately 0.25% of meat weight.)
- 1 tbsp Black peppercorns(Freshly cracked for best flavor.)
- 1 tsp Coriander seeds(Optional, but adds a nice complexity. Lightly toasted and cracked.)
- 1/2 cup Water(Ice cold, for mixing.)
- 1 package Natural hog casings(About 3-4 meters needed. Rinsed and soaked according to package directions.)
👨🍳 Instructions
- 1
Prepare the meat: Cut the pork shoulder into 1-inch cubes. Chill the meat thoroughly in the freezer for about 30-45 minutes until it's firm but not frozen solid. This makes grinding easier and helps keep the fat from smearing.
⏱️ 45 minutes (including chilling) - 2
Grind the meat: Using a meat grinder with a coarse die (around 1/2 inch or 10mm), grind the chilled pork cubes. Work in batches to keep the meat cold. If you don't have a grinder, you can pulse the meat in a food processor until coarsely chopped, but avoid over-processing into a paste.
⏱️ 20 minutes - 3
Mix the seasoning: In a large bowl, combine the ground pork with the minced garlic, marjoram, cracked black pepper, optional coriander, and Cure #1. Add the ice-cold water.
⏱️ 5 minutes - 4
Emulsify the mixture: Mix the ingredients thoroughly by hand or with a stand mixer fitted with a paddle attachment. Continue mixing for about 5-8 minutes until the mixture becomes sticky and starts to form a cohesive mass. This indicates the proteins are binding, which is crucial for a good sausage texture. The mixture should feel tacky to the touch.
⏱️ 8 minutes - 5
Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to meld and the cure to work.
⏱️ 1 hour to overnight - 6
Stuff the casings: Prepare your sausage stuffer. Load the meat mixture into the stuffer and carefully fill the prepared hog casings. Twist the sausage into desired lengths (e.g., 6-8 inches). Ensure the casings are fully filled but not so tight that they might burst during cooking. Prick any air bubbles with a sterile needle.
⏱️ 30 minutes - 7
Dry the sausages (optional but recommended): Hang the sausages in a cool, dry place (around 50-60°F / 10-15°C) for 1-2 hours, or use a food dehydrator on a low setting. This helps the smoke adhere better and prevents wrinkling during smoking.
⏱️ 1-2 hours - 8
Smoke the kiełbasa: Preheat your smoker to 150-175°F (65-80°C). Use a mild wood like apple, cherry, or alder. Smoke the kiełbasa until the internal temperature reaches 150-155°F (65-68°C). This can take 3-5 hours depending on your smoker and sausage thickness.
⏱️ 3-5 hours - 9
Finish cooking (optional, for extra safety and browning): Once smoked, you can optionally blanch the kiełbasa in water heated to 170°F (77°C) for about 15-20 minutes, or until the internal temperature reaches 160°F (71°C). Alternatively, you can place them in a preheated oven at 275°F (135°C) until the internal temperature reaches 160°F (71°C).
⏱️ 15-20 minutes (blanching) or until target temp (oven) - 10
Cool and rest: Immediately after cooking, shock the kiełbasa in an ice bath for 10-15 minutes to stop the cooking process and firm up the casings. Then, pat them dry and let them rest at room temperature for about 30 minutes before refrigerating. Refrigerate for at least a few hours, or preferably overnight, before serving or further preparation.
⏱️ 30 minutes resting + chilling time
💡 Pro Tips
- ✓Using Cure #1 (Prague Powder #1) is essential for food safety when smoking sausages at lower temperatures.
- ✓The fat content of the pork is critical for a juicy and flavorful sausage. Aim for around 20-30% fat.
- ✓Don't over-process the meat mixture; you want a coarse texture, not a paste.
- ✓Ensure your casings are properly prepared (rinsed and soaked) to avoid tearing.
- ✓Smoking time can vary greatly depending on the smoker, wood used, and desired smoke flavor intensity.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Krakowska: A thicker, often baked or lightly smoked kiełbasa, typically without casings.
- Biała (White Kiełbasa): A fresh, unsmoked kiełbasa, often boiled or baked before serving. It's usually made with pork and veal and seasoned with marjoram and garlic.
- Adding other spices like caraway seeds or a pinch of nutmeg.