John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. He's always loved to cook.
How to Make Your Own Sausage
I am a big fan of making my own sausage. I always say that if you can make meatloaf or meatballs, then you’ve pretty much mastered the skills needed to make a fresh sausage. Why make sausage from scratch? So it will...
- be spiced and seasoned to your liking,
- not contain additives that you don’t want,
- be made of good-quality, fresh meat, and
- cost much less than store-bought.
There’s really no good reason why you shouldn’t whip up a batch of sausages the next time you feel the need for a good kielbasa or Italian link!
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.
Polish Kielbasa Sausage Ingredients
- 5 pounds of ground pork (you want about 20% fat here). 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.
- 2 tablespoons plus 1 teaspoon of salt
- 2 tablespoons of sugar
- 1 teaspoon marjoram
- ½ teaspoon freshly cracked black pepper
- 2 cloves of garlic, minced finely
- 1 cup of very cold water
- Natural sausage casings, rinsed. (I am hesitant to give you an exact measurement here, as mine always seem to need differing amounts. Nevertheless, salted sausage casings are generally sold in bundles that are large enough to make far more than this small recipe, so I just take out a strand as I need it, rinse it very well, inside and out, two times, and then stuff it as I go. I’ve bought mine at farmer’s markets and at a local Italian grocery store, though a good butcher should also sell them, or at least know where to get them.)
- Mix all the ingredients (except for the sausage casings) in a mixing bowl. Take out a small amount and fry it up to taste for seasoning, and adjust seasoning if necessary.
- I don’t use a sausage stuffer device–I just use a wide funnel (or a homemade funnel made from a plastic water bottle cut short) and press the meat into the casings with a wooden spoon through the funnel.
- Once you’ve filled a casing, tie the end off and then twist the tube into smaller links.
That’s it! fresh kielbasa sausage ready for the grill or frypan!
RCG on February 17, 2019:
My grandmother always said marjoram does not go into polish sausage. She was from poland... just saying
GrandpaCanCook on July 18, 2018:
I really like this post and especially not making a big deal about making sausage.
After all they have been made for a long time without fancy equipment. I love using pre-ground pork and a funnel or drink bottler for a stuffer. Always can buy some equipment if it is something you want to get into.
Kind of like camping. You can start with a tent and a cooler for a couple of days and see if you like that.
GulfSouthRich from Louisiana on April 25, 2012:
Made some Jambalaya with Polish Sausage and it was great with chicken. Sounds Great.
John D Lee (author) on December 28, 2010:
Hey Jessie - sounds like a plan!
Sherri from Southeastern Pennsylvania on December 15, 2010:
Super instructions for homemade kielbasa. I linked to this Hub from mine on making our family's kielbasa and cabbage dish.
Also, KitchenAid makes a sausage stuffer attachment that you might want to add to your list of sausage making machines available on Amazon.
TravelinAsia from Thailand/Southeast Asia on November 30, 2010:
Yeah .. I love this kind of sausage.
Please bring some over and we will put it on the BBQ..and have a few beers!