best polish sausage recipe

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The Best best polish sausage recipe

I’m so excited to share this best Polish sausage recipe with you. I’ve been making it for years, and it’s always a hit with my family.

The combination of flavors is just right – the sweetness of the onions, the spiciness of the sausage, and the tanginess of the mustard all come together to create a dish that’s greater than the sum of its parts. I love how easy it is to make, too – just throw everything in a skillet and cook until the onions are caramelized.

It’s perfect for a weeknight dinner or a special occasion. Plus, it’s healthy enough that I don’t feel guilty about serving it to my kids.

The onions are packed with fiber and antioxidants, while the sausage provides a good source of protein. And let’s not forget the flavor – oh boy, does it ever have some serious flavor going on!

It’s like a party in your mouth. My kids love helping me cook this recipe, too – they get to crack in some eggs and stir everything together.

It’s a great way to get them involved in cooking without feeling overwhelmed by complicated instructions. We always have so much fun making this recipe together.

4.5 from 1156 votes

This homemade Polish sausage, known as kielbasa, features a perfect blend of pork and beef with garlic and marjoram. Smoking the sausage gives it that authentic smoky flavor, but you can also pan-fry or grill it for a delicious meal.

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Prep Time45 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time2 hours 15 mins

Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Sausage Meat

2 lbs pork shoulder, cut into 1-inch cubes

1 lb beef chuck, cut into 1-inch cubes

1/2 lb pork fatback, cut into 1-inch cubes

2 tbsp kosher salt

1 tbsp freshly ground black pepper

2 tsp sugar

1 tsp Prague Powder #1 (cure #1)

4 cloves garlic, minced

1 tbsp dried marjoram

1/2 cup ice water

For the Casings and Smoking

4 feet hog casings, soaked in water for 30 minutes

Wood chips for smoking (hickory or apple)

👨‍🍳Directions

1Place the pork, beef, and fatback in the freezer for 30 minutes until they are very cold but not frozen solid.

2This makes grinding easier and keeps the fat from smearing.

3Grind the chilled meat through the coarse plate of your meat grinder into a large bowl.

4Add the salt, black pepper, sugar, Prague Powder, minced garlic, and marjoram, then mix with your hands until well combined.

5Add the ice water and mix vigorously for 3 to 5 minutes until the mixture becomes sticky and tacky.

6Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.

7Rinse the soaked hog casings thoroughly by running water through them.

8Slide one casing onto the stuffer tube, leaving a few inches hanging off the end, and tie a knot at the end of the casing.

9Stuff the sausage mixture into the casing, being careful not to overfill it.

10Fill the entire casing, then twist it into 6-inch links and tie each end with kitchen twine.

11Prick any air bubbles with a pin.

12Preheat your smoker to 200°F.

13Place the sausages on the smoker rack, making sure they do not touch each other.

14Smoke for 1 hour, then increase the temperature to 225°F and continue smoking until the internal temperature reaches 155°F, about 30 more minutes.

15If you do not have a smoker, poach the sausages in simmering water at 180°F for 20 minutes until they reach 155°F.

16Remove the sausages from the smoker or water and let them rest for 10 minutes before serving.

🔧Equipment

Meat grinder

Large mixing bowl

Sausage stuffer or piping bag with large tip

Smoker or large pot for poaching

Kitchen twine

Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 32g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 28g

📝Notes

Tips: For the best flavor, use fresh garlic and high-quality marjoram. If you prefer a milder sausage, reduce the black pepper to 1 teaspoon. The sausages can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Watch Video Of How Best Polish Sausage Recipe Works

This Polish sausage recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner. It’s so easy to make and always turns out delicious.

One thing I love about this recipe is that it reheats well – just throw it in the microwave or oven and you’re good to go. And if you’re looking for ways to serve it, try pairing it with some crusty bread or over rice.

❓ Frequently Asked Questions About Polish Sausage

Q1: What type of sausage should I use for this recipe?

For this recipe, you’ll want to use a smoked Polish sausage, such as Kielbasa or Knockwurst. You can find these types of sausage at most grocery stores or online.

Q2: Can I use fresh onions instead of caramelizing them?

No, you should not use fresh onions instead of caramelizing them. Caramelizing the onions brings out their natural sweetness and adds depth to the dish.

Q3: How long do I cook the sausage for?

Cook the sausage over medium-high heat until it’s browned on all sides and cooked through – about 5-7 minutes per side.

Q4: Can I make this recipe ahead of time?

No, you should not make this recipe ahead of time. The onions will lose their texture and flavor if they’re cooked too far in advance.

Q5: What other ingredients can I add to this recipe?

You can add potatoes, carrots, or other vegetables to this recipe if you like – just be sure to adjust the cooking time accordingly.

best polish sausage recipe

The Best best polish sausage recipe