Kielbasa

Yield:
about 2 1/2 pounds
Ingredients
  • 1 1/2 pounds pork butt, cut into 1-inch cubes
  • 1/2 pound beef chuck, cut into 1-inch cubes
  • 1/2 pound pork fat, cubed
  • 1/2 cup chopped garlic
  • 4 tablespoons paprika
  • 1/2 teaspoon ground allspice
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 1 teaspoon ground dried marjoram
  • 1 teaspoon ground dried summer savory
  • 1 pint container of 1 1/2-inch casings
Directions

In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    2 Reviews
    5 2
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    You can always depend on Emeril :-
    I've been making home made kielbasa using this recipe for eight years now. It's a fair amount of work, but totally worth it. My family loves the result and I'm sure my Polish ancestors are proud. It's become the centerpiece of our traditional Polish Christmas Eve.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Kielbasa and Meatballs with Basil Tomatoes

    Recipe courtesy of Robert Irvine