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Polish Kielbasa Sausage Recipe

Polish Kielbasa Sausages

There are many variations of the classic Polish Kielbasa and recipes can vary from one region to another, so the attached recipe is just one of many but it captures the essence of the Kielbasa tradition. Kielbasa is also traditionally made in Spring so this recipe seemed a good one to start the recipe section of our new site.

1Kg Pork Shoulder,
500g Beef or Veal,
100g Pork Back Fat
100ml Iced Water
28g Salt,
5g Freshly Ground Black Pepper,
10g Sweet Paprika,
5g Marjoram,
3g Allspice,
2 cloves minced Garlic.

Wash out about 5 yrds of Natural Hog Casings and leave to soak for at least an hour, or preferably overnight to fully re-hydrate. Mince the meat and fat through a coarse plate, 6mm or even 8mm, and then mix the salt and spices into the mince. Work in well and add the water until thoughly mixed so all the spices infuse with the meat. The mix is now ready for stuffing into the casings and linking into fairly long sausages. Kielbasa can be cooked in the oven or on a grill, and taste fantastic when Hot-Smoked over apple or oak.