Homemade Kielbasa Recipe

Introduction

Making homemade kielbasa is a rewarding way to enjoy this flavorful Polish sausage right from your own kitchen. With a blend of pork and beef infused with garlic and a special meat cure, you’ll create a delicious, authentic sausage perfect for grilling, frying, or adding to your favorite dishes.

Ingredients

• 0.2 oz. garlic
• 1.25 oz.* salt
• 0.25 oz. Morton’s Tender Quick Meat Cure
• 0.15 oz. pepper
• 1 drop liquid smoke (optional)
• 2 lbs. cubed pork, ½” cubes
• 1.5 lbs. ground pork
• 1.5 lbs. ground beef
• Water

Instructions

1. Step 1: Use a blender to puree the garlic with 2 tablespoons of water. Set aside.
2. Step 2: In a small bowl, dissolve the salt and Morton’s meat cure in 2 tablespoons of water.
3. Step 3: Add the salt and cure mixture to the garlic puree. Stir in the pepper and liquid smoke, if using.
4. Step 4: Combine all the meat in a large mixing bowl.
5. Step 5: Add the garlic-pepper-salt-cure-water mixture to the meat and mix thoroughly with your hands.
6. Step 6: Continue mixing by hand, adding water one teaspoon at a time, until the meat becomes sticky and adheres to your hands when squeezed and inverted.
7. Step 7: Stuff the meat mixture into sausage casings using a sausage stuffer according to the manufacturer’s instructions, or shape the meat into cylinders about 1½ inches in diameter and 12 inches long if not using casings.
8. Step 8: Refrigerate the sausages in a single layer for 24 hours, either in casings or wrapped in plastic and foil, to allow the cure to penetrate and the shape to set.
9. Step 9: Preheat your oven to 325°F.
10. Step 10: Remove wrapping from the sausage tubes or casings and lay them on an oven-safe rack placed over a baking sheet.
11. Step 11: Bake in the oven for 45-60 minutes until the internal temperature reaches 160°F, measured with an instant-read thermometer.
12. Step 12: Remove from oven and let the sausages cool.
13. Step 13: Slice and enjoy your homemade kielbasa.

Tips & Variations

• For a smokier flavor, add a few more drops of liquid smoke or try lightly smoking the sausages after baking.
• If you don’t have a sausage stuffer, shape the mixture into logs wrapped tightly in foil before baking.
• Adjust the pepper and garlic amounts to suit your taste preferences for a milder or more intense flavor.

Storage

Store cooked kielbasa in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave before serving. For longer storage, freeze cooked sausages for up to 3 months, thawing in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of pork and beef?

Yes, you can experiment with different meats like turkey or chicken, but keep in mind that the texture and flavor will vary from traditional kielbasa.

Is Morton’s Tender Quick Meat Cure necessary?

This curing salt helps preserve the sausage and develop its classic flavor and color. While optional, it’s recommended for authentic results and safer curing.

Homemade Kielbasa Recipe

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★★★★★

4.6 from 92 reviews

• Author: Jack
• Total Time: 25 hours (includes 24 hours curing time)
• Yield: Approximately 8–10 sausages, 12 inches each 1x

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Description

This homemade kielbasa recipe guides you through the traditional process of making flavorful Polish sausage using a blend of ground pork, ground beef, and cubed pork. Seasoned with garlic, Morton’s Tender Quick meat cure, salt, pepper, and optional liquid smoke, this recipe results in perfectly baked sausages with authentic taste and texture. Ideal for sausage lovers looking to make kielbasa from scratch with or without casings.

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Ingredients

Scale 1x2x3x

Meat

• 2 lbs. pork, cut into ½ inch cubes
• 1.5 lbs. ground pork
• 1.5 lbs. ground beef

Seasoning and Cure

• 0.2 oz garlic (about 2–3 cloves)
• 1.25 oz. salt (approximately 2 tablespoons)
• 0.25 oz. Morton’s Tender Quick Meat Cure
• 0.15 oz. pepper (about 1 tablespoon freshly ground)
• 1 drop liquid smoke (optional)

Other Ingredients

• Water (used in blending and mixing, approximately 1/4 to 1/3 cup total)

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Instructions

1. Prepare Garlic Mixture: Use a blender to puree the garlic cloves with 2 tablespoons of water until smooth. Set aside.
2. Dissolve Salt and Cure: In a small bowl, measure 2 tablespoons of water and dissolve the salt and Morton’s Tender Quick meat cure completely.
3. Combine Seasoning Liquids: Add the salt and cure mixture to the garlic puree. Then mix in the ground pepper and a drop of liquid smoke if using. Stir until combined.
4. Mix Meats: In a large mixing bowl, combine the cubed pork, ground pork, and ground beef thoroughly.
5. Incorporate Seasonings: Pour the garlic-pepper-salt-cure-water mixture over the meat. Mix everything by hand to ensure even distribution.
6. Adjust Consistency: Continue mixing by hand, adding water one teaspoon at a time until the meat mixture becomes sticky and tacky, sticking well to your hands. Check by squeezing a handful and inverting it; the meat should stay adhered and not fall off.
7. Stuff the Sausages: Using a sausage stuffer, stuff the meat mixture into casings following the stuffer’s instructions. Alternatively, form sausage-like cylinders approximately 1½ inches in diameter and 12 inches long if not using casings.
8. Cure the Sausages: Lay the sausages in a single layer on a tray. Refrigerate uncovered or wrapped in plastic wrap and foil for 24 hours to allow the cure to penetrate and the shape to set properly.
9. Preheat Oven: Set your oven to 325°F (163°C) and prepare for baking.
10. Prepare for Baking: Remove any plastic wrap or foil from the sausages if used instead of casings. Place the sausage links or tubes on an oven-safe rack over a baking sheet to catch drippings.
11. Bake: Bake the sausages in the preheated oven for 45 to 60 minutes, or until an instant-read thermometer registers an internal temperature of 160°F (71°C).
12. Cool and Serve: Remove the sausages from the oven and allow them to cool slightly. Slice as desired and enjoy your homemade kielbasa.

Notes

• Morton’s Tender Quick is essential for curing and preserving the sausages; do not omit for safety and flavor.
• If you don’t have casings or a stuffer, shape the meat into narrow cylinders and wrap securely in plastic wrap before the 24-hour curing.
• Adding water gradually is key to achieving the right sticky meat texture that helps the sausage hold together.
• Check doneness with a digital meat thermometer to ensure food safety.
• Liquid smoke is optional but adds a traditional smoky flavor reminiscent of classic kielbasa.
• Refrigerate sausages uncovered or lightly covered; avoid airtight wrapping during the 24-hour curing to promote proper curing.

• Prep Time: 30 minutes
• Cook Time: 45-60 minutes
• Category: Sausage
• Method: Baking
• Cuisine: Polish

Keywords: Homemade kielbasa, Polish sausage, sausage recipe, cured sausage, baking sausage, pork sausage, traditional kielbasa