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How to Make Fresh Homemade Polish Kielbasa Sausage

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John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. He's always loved to cook.

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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.)

Instructions

  1. 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.
  2. 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.
  3. Once you’ve filled a casing, tie the end off and then twist the tube into smaller links.

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That’s it! fresh kielbasa sausage ready for the grill or frypan!

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