How To Make Keilbasa Polish Sausage: All You Need To Know
Keilbasa is without a doubt, the most popular Polish Sausage. When we think about Polish Sausage, Keilbasa is definitely the league of their own with its beautiful emulsified piece of meat.
Whether it is Christmas or a regular weekday, it is present on our table! It can can be eaten various ways like sauces, in a sandwich, with scrambled eggs, soups or vegetables. But did you ever thought of making a polish sausage? It’s actually really easy, and worth the time and effort, so there isn’t enough reason to not make your own kielbasa.
Things You'll Need to Make Polish Kielbasa Sausage:
- 14 feet hog casings, rinsed 3 times
- 4 pounds well-marbled ,boneless, pork shoulder - The choice of meat is important in making delicious polish sausage. (You can use whatever meat you want here either beef, pork, venison, wild boar, turkey, even duck or bear. Just pick the freshest or the best meat you can. The fresher and better the meat, the better the sausage will look and taste)
- Cold water, ½ cup
- 2 crushed in press cloves garlic
- 4 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Marjoram
- 1 teaspoon Sugar
1. Refrigerate sausage meat. Chill the meat and fat in the freezer for an hour or so until it’s almost frozen by putting it. This way, it will be easier for you to grind the meat if it is cold.
2. Grind the meat coarsely. - On a grinder plate (medium) or grinding chute, grind the meat and the fat using pestle. Grind it too fine until you lose the texture.
3. Add spices and seasonings to meat. - Combine pepper, salt, garlic, sugar, marjoram, and cold water. Mix it with the fat and meat with your hands until the salt has dissolved. Let this rest in the fridge for for at least two hours or overnight before stuffing.
4. Check the Seasonings in the Mixture. - Cooking the sausage through smoking intensifies its flavors. That’s why it is important to achieve a nice balance of the seasoning.Check this by frying the meat’s little portion and taste to ensure that the seasonings are fine.
By then you can adjust the mixture with more garlic, less salt, more pepper, whatever that pleases you the most. Repeat this until you achieve your desired taste. Once you got the perfect balance, put the sausage mixture back to the fridge.
5. Set the hog casing. - Take out some hog casings and set in a bowl of warm water to rehydrate the casings. Once it is rehydrated, knot the end of the casing. After that, simply slip the casing’s other end on the funnel of the sausage stuffer. Just make sure that the opening mouth of the casing is centered on the funnel and the casing isn’t twisted.
6. Stuff in sausage mixture into the casings. – Put the ground meat on the hopper and force it through using a wooden pestle. Follow the manufacturer's speed setting recommendation and stuff the sausage mixture into the casings.
Use one hand to force and stuff the meat of the sausage into the hopper, while controlling the link’s thickness using one of your hands. Push up until you are nearly at the end of the knot.
7. Check the sausage link for air pockets. - To make sure you don’t have air pockets, use a sterilized needle and pierce the casing all around. (It is important to get the glowing point in the stove burner for one second or more before doing this.)
8. Gently compress the meat in the link. - You want to have a nice desirable sausage because it will shrink once it is cooked. So, compress the meat in the link from each of the ends but gentle enough to avoid the casing from bursting.
If there is no more air pockets in sausage link, tie off the casing at the end point. Extrude until its casing is plump enough with sausage mixture. Once it is done, you can coat the stuffer tube lightly with nonstick spray but leave it untied for now.
9. Hang the polish sausage to dry. - Tie into rings at one end of the sausage link and hang to dry for 2 hours at room temperature.You can also hang your polish sausage overnight. Just make sure the room temperature will not go higher than 38°F.
Enjoy Polish Kielbasa Sausage Boiled, Browned or Smoked
Boil Polish Kielbasa Sausage
- Place sausages in a large bowl and water cover it.
- Bring it in high heat.
- Lessen to medium-low heat and uncovered simmer for 45 minutes to 1 hour.
Smoke Polish Kielbasa Sausage
- Preheat smoker to 160F.
- Get your smoker going and hang sausages in it and smoke it for at least 3 to 4 hours, or as long as 8 hours.
- By then, remove them once internal temperature has reached 150F. The key here is to smoke the Polish Kielbasa sausage in such a low temperature. The fat will melt and resulting to holes in the sausage if the temperature is too high. It’s best to smoke sausages at 160F.
- You can raise the temperature of the smoker up to 170F-175F for a short period of time approximately after 3 hours of smoking if the internal temperature is not rising too well
- Chill the Polish Keilbasa Sausage. - Just place it into ice bath to cool down to remove the smoke residue from the surface. Or store and dry in a freezer of refrigerator. Chilling the Polish Keilbasa sausage before serving will make the sausage pale in color and less smoky in flavor.
- If you don’t like less plump and slightly wrinkled sausage, cool down the Polish Kielbasa sausage at room temperature and then refrigerate.
Once done, you'll never go back to the commercial Polish Sausage that you can just find in a lot of the chain stores.