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.
Ingredients
Scale
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)
Instructions
- Prepare Garlic Mixture: Use a blender to puree the garlic cloves with 2 tablespoons of water until smooth. Set aside.
- 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.
- 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.
- Mix Meats: In a large mixing bowl, combine the cubed pork, ground pork, and ground beef thoroughly.
- Incorporate Seasonings: Pour the garlic-pepper-salt-cure-water mixture over the meat. Mix everything by hand to ensure even distribution.
- 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.
- 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.
- 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.
- Preheat Oven: Set your oven to 325°F (163°C) and prepare for baking.
- 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.
- 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).
- 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
