Homemade Polish Sausage

Experience the authentic flavors of Eastern Europe with this Homemade Polish Sausage recipe, a savory blend of tender pork shoulder, smoky pork belly, and aromatic spices like garlic and marjoram. Crafted from scratch, this traditional kielbasa recipe combines hand-ground meat with natural hog casings for a rustic, old-world texture that’s both hearty and satisfying. Whether simmered to juicy perfection, grilled for a smoky char, or pan-fried to a golden crisp, these sausages deliver rich, comforting flavor in every bite. Perfect for gatherings or meal prep, this homemade sausage freezes beautifully, making it a versatile addition to your kitchen repertoire. Elevate your culinary skills and enjoy the time-honored art of sausage making with this deliciously authentic recipe.

Nutriscore Rating: 55/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 10

Ingredients

• 4 pounds pork shoulder
• 8 large garlic cloves
• 1.5 tablespoons salt
• 1.5 teaspoons black pepper
• 1 tablespoon marjoram (dried)
• 1 cup cold water
• 0.5 pound smoked pork belly or bacon
• 10 feet sausage casings (natural hog casings)

Directions

Step 1

Rinse the hog casings thoroughly in cold water. Soak them in warm water for at least 1 hour. Let the casings soak while preparing the sausage mixture.

Step 2

Cut the pork shoulder and smoked pork belly (or bacon) into small chunks. Chill the meat in the refrigerator to keep it cold before grinding.

Step 3

Using a meat grinder, grind the pork shoulder and pork belly on a medium grind. If you prefer a finer texture, grind the meat twice.

Step 4

Mince the garlic cloves and add them to the ground meat. Add salt, black pepper, and dried marjoram to the mixture.

Step 5

Pour the cold water into the seasoned meat and mix everything thoroughly with your hands. Knead the meat mixture like dough until it’s sticky and well-combined.

Step 6

Rinse the soaked casings one more time under cold water. Attach a sausage stuffer or funnel to your sausage-making equipment.

Step 7

Gently slide the casing onto the stuffing tube or funnel, leaving about 2 inches of the casing hanging off the end.

Step 8

Fill the casings with the sausage mixture, being careful not to overfill. Twist the sausage into 5-inch links as you go. Prick any air bubbles with a pin.

Step 9

To cook, simmer the sausage links in a pot of lightly salted water over medium heat for about 20 minutes until cooked through. Alternatively, you can grill or fry the sausage for extra flavor.

Step 10

Store uncooked sausage in the refrigerator for up to 3 days or freeze for later use.

Nutrition Facts

Serving size	2367.2 grams (2367.2g)

Amount per serving	% Daily Value*
Calories	5171

Total Fat 328.50g	421%
Saturated Fat 116.10g	581%
Polyunsaturated Fat NaNg
Cholesterol 1765mg	588%
Sodium 16009mg	696%
Total Carbohydrate 21.70g	8%
Dietary Fiber 2.70g	10%
Total Sugars 1.20g
Protein 455.90g	912%

Vitamin D 0IU	0%
Calcium 570mg	44%
Iron 20mg	112%
Potassium 7053mg	150%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 37.5%

Carbs: 1.8%