Polish Sausage Recipe
Ingredients
- 3 lbs pork shoulder, cubed
- 1 lb beef chuck, cubed
- 1/2 lb pork fat, cubed
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp marjoram
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper
- 1/4 cup ice water
- 1/4 cup red wine
- Natural hog casings
- Butcher twine
Instructions
- Partially freeze meat and fat for 30 minutes for easier grinding.
- Grind meat and fat through a 1/4 inch plate.
- In a large bowl, combine ground meat with all spices and seasonings.
- Add ice water and red wine. Mix until well combined.
- Cover and refrigerate for 1 hour to allow flavors to meld.
- Soak hog casings in warm water for 30 minutes.
- Stuff casings with meat mixture, twisting into 6-inch links.
- Prick any air bubbles with a needle.
- Refrigerate overnight to allow flavors to develop.
- Cook by boiling, grilling, or pan-frying until internal temperature reaches 160°F.
- Serve hot with sauerkraut and mustard.
Special Notes
This traditional Polish sausage recipe creates authentic kielbasa with the perfect blend of spices and seasonings. The combination of pork and beef creates a rich, flavorful sausage that's perfect for grilling, boiling, or pan-frying. The marjoram and allspice are essential for the authentic Polish flavor. The casings can be found at specialty butcher shops or online. This recipe requires some specialized equipment, but the results are worth the effort. The sausage can be frozen for longer storage and makes excellent gifts. Serve with traditional Polish sides like sauerkraut, pierogi, or rye bread.