Dinner: How To Make Homemade Sausage Kielbasa - Natasha's Kitchen

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat, chicken is often more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has less fat, pork is generally cheaper.

Chill 4 pounds of beef and pork in the freezer for an hour and a half.

Dice one third of the leaner meat and chop the rest into two inch pieces.

If the meat is lean, add 6 to 12 ounces of bacon.

Set up the meat grinder and push the larger pieces along with the bacon through the grinder.

Combine diced and ground meats in a bowl.

Add 1 tablespoon of whole yellow mustard seed, 3 teaspoons of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of Mrs. Dash seasoning to the meat.

Toss the mixture by hand for about 30 seconds.

Add 1 cup of ice cold water and mix for another minute using a KitchenAid mixer on speed one.

Cover and refrigerate the sausage mixture while preparing the casing.

Rinse the natural hog casing and soak it in warm 90 degrees Fahrenheit water for one hour.

Set up the sausage attachment and lightly oil the tube.

Thread one sausage casing over the tube, leaving a six inch tail hanging off the end.

Do not tie off the end at this point to allow air to escape.

Remove the meat from the refrigerator and add it to the hopper of the mixer, pushing it down with a plunger.

Tie off one end of the sausage to make links, pinch and twist to form individual links, then tie off the back end and trim excess casing.

Use a sausage poker to prick the sausage every two inches to prevent bursting while cooking.

Sausages can be baked, grilled, or sautéed.

To bake, preheat oven to 350 degrees Fahrenheit and bake for one hour, then drain excess liquid, flip, and broil for five minutes on each side until browned.

Cooking Techniques

Equipment Needed

Spice Level: