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Polish / Kielbasa Sausage Recipe

Polish / Kielbasa Sausage Recipe

Polish/Kielbasa - Seasons 10 Lbs.

Smoked Sausage Recipe


8 1/2 lbs. lean meat

1 1/2 lbs. beef fat

2 teaspoons curing salt

4 tablespoons salt

2 tablespoons powdered dextrose

2 tablespoons garlic granules

2 tablespoons yellow mustard seed, ground

1 tablespoon white pepper

1 teaspoon nutmeg

1 teaspoon cardamom

1 cup cold water

1/2 cup flavor 86, or 1 cup non-fat-dry milk

prepared 33-36MM hog casings


Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate.

Combine ground mixture with all remaining ingredients (except casings); mix/knead well.

Regrind seasoned meat mixture through medium plate (3/16-inch) one more time.

Stuff seasoned mixture into prepared hog casings; twist into 8" or 18"links. 18" links are hung horseshoe style.

Cure stuffed sausage overnight in refrigerator.

Next day, place product in smoker - open damper - hold heat source at 130-140 degrees for one hour - close damper - add smoke - increase heat source to 150-155 degrees for 1 hour - remove smoke - increase heat source to 170 degrees - hold until the internal temperature reaches 160 degrees F; at which time product is fully cooked.

Shower product 2 to 3 minutes with cold water.

Polish / Kielbasa Sausage Recipe
Polish / Kielbasa Sausage

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