Kielbasa

Celebrate the hearty flavors of Eastern Europe with this homemade Kielbasa recipe, a beloved Polish sausage that’s as versatile as it is delicious. Made with a mouthwatering blend of pork shoulder, beef chuck, and pork fat, this sausage is seasoned to perfection with garlic, marjoram, paprika, and freshly ground pepper. The time-honored process of grinding, mixing, and stuffing the meat into natural pork casings results in juicy, flavorful links that are perfect for simmering, grilling, or pan-frying to golden perfection. Whether served alongside sauerkraut or added to soups and stews, this classic kielbasa is a crowd-pleaser that’s packed with savory, smoky goodness. Ideal for those who love DIY charcuterie, this recipe combines tradition with irresistible taste in every bite!

Nutriscore Rating: 54/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2 pounds Pork shoulder
• 1 pound Beef chuck
• 0.5 pound Pork fat
• 4 cloves Garlic cloves, minced
• 1 tablespoon Salt
• 1 teaspoon Black pepper, freshly ground
• 1 teaspoon Marjoram, dried
• 1 teaspoon Paprika
• 0.5 cup Cold water
• 10 feet Pork casing (for stuffing)

Directions

Step 1

Cut the pork shoulder, beef chuck, and pork fat into small chunks. Place them in the freezer for about 20 minutes to make grinding easier.

Step 2

Grind the chilled meat and fat using a meat grinder fitted with a medium-coarse plate.

Step 3

In a large bowl, combine the ground meat mixture with minced garlic, salt, black pepper, marjoram, paprika, and cold water. Mix thoroughly until the mixture becomes slightly sticky and well blended.

Step 4

Prepare the hog casings according to the package instructions. Soak them in water, rinse them inside and out, and set them aside.

Step 5

Fit your sausage stuffer or meat grinder with the sausage stuffing attachment. Thread the casing onto the nozzle, leaving a few inches of casing hanging off the end.

Step 6

Carefully stuff the casing with the meat mixture, taking care not to overfill to avoid bursting the casings. Twist the sausage at intervals of about 6 inches to create links.

Step 7

Once all the meat is stuffed into casings, tie off the ends and refrigerate the kielbasa for at least 24 hours to allow the flavors to develop.

Step 8

To cook, simmer the sausages in a pot of water for about 20-25 minutes, or until they are firm and cooked through. For additional flavor, you can grill or pan-fry the sausages to achieve a smoky, browned exterior.

Nutrition Facts

Serving size	(1750.9g)

Amount per serving	% Daily Value*
Calories	4417.0

Total Fat 326.9g	0%
Saturated Fat 119.9g	0%
Polyunsaturated Fat 3.6g
Cholesterol 1438.2mg	0%
Sodium 9558.3mg	0%
Total Carbohydrate 7.8g	0%
Dietary Fiber 2.0g	0%
Total Sugars 0.2g
Protein 334.8g	0%

Vitamin D 18.1IU	0%
Calcium 317.1mg	0%
Iron 25.4mg	0%
Potassium 4734.5mg	0%

*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: 68.2%

Protein: 31.1%

Carbs: 0.7%