-  Use your hands for mixing to assure even distribution. the refrigerator for 2-3 days or in the freezer for up to 3 months. Place sausages in a large pot with enough water to cover them. Home       What’s New       CONTACT US     Privacy Policy & Disclaimer. Stuff the casings, creating 18-24 inch links. I usually do two little things in addition: - add a bit of marjoram (personal preference) Twist periodically to form links. 1 g if you want a mild smoky flavor but still want to produce a fresh I know he always added marjoram and more garlic. 23 Jan 2010  (Review from Allrecipes US | Canada), Thanks this is as close to my dziadzia's as I can get. https://www.ilovegrillingmeat.com/homemade-smoked-kielbasa-recipe The term kielbasa comes from the Polish word for traditional Polish sausage, but in North America it often refers to any Eastern European style sausage. Please try again. This alows the trapped air to escape. Polish Kielbasa Sausage Ingredients 5 pounds of ground pork (you want about 20% fat here). Soak casings in warm water. After stuffing into casings, prick a couple holes every foot or so with a tooth pick. It has lots of fresh garlic flavor and it's easy to make. Its bound to become a favorite of your family and friends too. - let sausage rest overnight in the fridge before boiling (to let flavors mix). I usually do two little things in addition: Combine the spices in a small container and mix with the 1 cup of ice water. -  After stuffing into casings, prick a couple holes every foot or so with a tooth pick. It doesn't need cure because it is produced as a fresh sausage. This alows the trapped air to escape. This basic version is no different. Oops! Ready? Add this one to your sausage making recipe collection. Take … Bring to the boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. Always include Marjoram spice, along with lots of fresh, crushed black pepper. Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours. 6 cloves crushed fresh garlic (or 2 tablespoons granulated). A good Polish sausage recipe is usually known for its liberal use of garlic. 2 tablespoons plus 1 teaspoon of salt Once the sausage is fully mixed, stuff it immediately into medium sized natural hog or collagen casing. Place on a clean smooth surface and knead for at least 10 or 15 minutes. - let sausage rest overnight in the fridge before boiling (to let flavors mix) Using a coarse disk, grind meats and fat together. Remember that the flavor of the garlic reduces the longer the sausage is frozen. Privacy policy, Very nice & simple recipe for "kielbasa biala" (white sausage). You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. We serve sauerkraut on the side for the extra tang. Total Carbohydrate It has lots of fresh garlic flavor and it's easy to make. This recipe will teach you how to make your own Polish sausages from scratch. It has lots of fresh garlic flavor and it's easy to make. - add a bit of marjoram (personal preference) This sausage should be cooled as soon as it is done. Soak the sausage casings in water for 1 or 2 minutes. Add remaining ingredients and mix well. I will be trying this one for Thanksgiving. Here’s a very simple recipe for a 5 pound batch of Polish kielbasa sausage—which is enough for 2 or 3 good dinners—so make a up a batch, use what you need, and pop the rest into the freezer for a great meal at the ready some busy weeknight down the road. If your butcher will grind for you, have her grind from the pork butt section, though I usually just make it with regular pre-ground pork and it works just fine. When hand mixing you should SEE the Marjoram flakes as well as the black pepper. (Keep everything as cold as you can) This is the fun part. Trim the pork, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder.