Fresh Homemade Kielbasa
Experience the irresistible flavors of tradition with this Fresh Homemade Kielbasa recipe, a classic Polish sausage made right in your own kitchen. Featuring coarsely ground pork shoulder, fragrant garlic, and a savory blend of salt, black pepper, marjoram, and optional paprika, this kielbasa combines authentic seasonings with a touch of customization. The recipe includes simple steps for mixing, stuffing, and twisting the sausages using natural hog casings, ensuring authentic taste and texture. Whether poached to tender perfection or grilled for a smoky char, this homemade kielbasa is a versatile delight perfect for hearty meals, soups, or casseroles. With just 45 minutes of prep time, you’ll create a crowd-pleasing dish that celebrates the art of crafting sausage from scratch!
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Ingredients
- 2 pounds pork shoulder (or pork butt), coarsely ground
- 4 cloves garlic cloves, minced
- 1.5 tablespoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon marjoram
- 1 teaspoon paprika (optional, for color and added flavor)
- 0.25 cup crushed ice or very cold water
- 0.5 pound natural hog casings
Directions
Step 1
Soak the natural hog casings in lukewarm water for at least 30 minutes and rinse them thoroughly under cold running water to remove any salt.
Step 2
In a large mixing bowl, combine the coarsely ground pork shoulder, minced garlic, salt, ground black pepper, marjoram, and paprika (if using). Mix thoroughly until the spices are evenly distributed.
Step 3
Slowly add the crushed ice or very cold water to the meat mixture and knead well to ensure a uniform texture and to help distribute the seasonings.
Step 4
Attach a sausage stuffer to your meat grinder or use a stand-alone sausage stuffer. Carefully thread the soaked hog casings onto the stuffer nozzle, leaving a few inches of casing hanging off the end to tie off later.
Step 5
Begin filling the casings with the meat mixture, working slowly to avoid air pockets. Leave enough casing at the end to tie off. Once the entire casing is filled, twist into 6-8 inch links, as desired.
Step 6
Tie off each end of the casings tightly with kitchen twine or twist and secure the ends by knotting the hog casing directly.
Step 7
At this point, the sausage can be cooked immediately or refrigerated for up to 2 days for the flavors to develop further.
Step 8
To cook, bring a pot of water to about 170°F (just below a simmer) and poach the sausages for 20 minutes. Alternatively, grill or pan-fry over medium heat until fully cooked and browned, approximately 8-10 minutes per side.
Step 9
Serve the fresh kielbasa warm as a main dish or slice it up for use in soups, stews, or casseroles. Enjoy!
Nutrition Facts
| Serving size | 1236.9 grams (1236.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2752 |
| Total Fat 215.80g | 277% |
| Saturated Fat 74.90g | 375% |
| Cholesterol 748mg | 249% |
| Sodium 11940mg | 519% |
| Total Carbohydrate 6.90g | 3% |
| Dietary Fiber 1.90g | 7% |
| Total Sugars 0.30g | |
| Protein 196.40g | 393% |
| Vitamin D 0IU | 0% |
| Calcium 151mg | 12% |
| Iron 11mg | 61% |
| Potassium 2695mg | 57% |
Source of Calories