Alger's Homemade Lithuanian Kielbasa
Discover the rich, old-world flavors of Eastern Europe with Alger's Homemade Lithuanian Kielbasa, a classic comfort food recipe that brings tradition to your table. This authentic sausage is crafted from a blend of pork shoulder and pork fat for the perfect balance of tenderness and richness, seasoned with aromatic garlic, marjoram, and a hint of allspice for a signature flavor profile. Using natural hog casings, you'll learn the time-honored art of stuffing sausages, ensuring plump, juicy links bursting with savory goodness. The process, while rewarding, is surprisingly simple, with helpful tips like chilling the meat for easy grinding and pricking air pockets for flawless results. Whether grilled to perfection, pan-fried, or oven-baked, this homemade kielbasa is perfect for serving at gatherings, alongside hearty sides like sauerkraut and potatoes. Reconnect with traditional flavors and elevate your culinary skills with this Lithuanian-inspired masterpiece—all from the comfort of your kitchen.
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Ingredients
- 5 pounds Pork shoulder
- 1 pound Pork fat
- 6 cloves Garlic cloves, minced
- 1.5 tablespoons Salt
- 1 tablespoon Ground black pepper
- 2 teaspoons Marjoram (dried)
- 1 teaspoon Allspice (ground)
- 15 feet Casing (natural hog casing)
- 1 cup Ice water
Directions
Step 1
Begin by soaking the natural hog casing in warm water for about 30 minutes. Rinse it thoroughly, both inside and out, to prepare it for stuffing.
Step 2
Cut the pork shoulder and pork fat into small cubes, about 1-inch pieces. Chill the meat and fat in the refrigerator for 30 minutes to make grinding easier.
Step 3
Using a meat grinder fitted with a medium-coarse plate, grind the chilled pork shoulder and pork fat into a large mixing bowl.
Step 4
Add the minced garlic, salt, ground black pepper, marjoram, and allspice to the ground meat mixture. Pour in the ice water to keep the mixture cold and moist. Use your hands to mix everything together until fully combined and slightly sticky.
Step 5
Set up your sausage stuffer or a stand mixer with a sausage attachment. Attach one end of the hog casing to the sausage nozzle, leaving a few inches hanging at the end.
Step 6
Carefully stuff the meat mixture into the casing, being cautious not to overfill. Twist the sausage into links at desired lengths, typically 6-8 inches, by pinching and twisting the casing at intervals.
Step 7
Once all the kielbasa is stuffed, prick any air pockets with a sterilized needle or skewer. This ensures even cooking and prevents the casing from bursting.
Step 8
Place the sausages in the refrigerator to chill and allow the flavors to develop for at least 2-4 hours, or ideally overnight.
Step 9
To cook, preheat your grill, oven, or skillet. Grill or pan-fry the kielbasa over medium heat until golden brown and cooked through, about 25-30 minutes, turning occasionally. Alternatively, bake in a 375°F (190°C) oven for about 25 minutes, flipping halfway through.
Nutrition Facts
| Serving size | (3026.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7743.2 |
| Total Fat 586.5g | 0% |
| Saturated Fat 207.5g | 0% |
| Cholesterol 2438.1mg | 0% |
| Sodium 12407.5mg | 0% |
| Total Carbohydrate 12.0g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 0.1g | |
| Protein 537.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 611.6mg | 0% |
| Iron 26.1mg | 0% |
| Potassium 8204.0mg | 0% |
Source of Calories