Smoked Sausages recipe. Polish kielbasa. How to cure and smoke sausages at home in a smoker.

pork

🥗Healthier: turkey

💰Cheaper: chicken

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

beef

🥗Healthier: lean ground beef

💰Cheaper: pork

Lean ground beef is healthier, while pork can be cheaper.

Prepare 1.2 kg pork shoulder and 800 g pork belly, ensuring to remove any bones.

Mince the pork shoulder using a mincing disk of about 12 mm and the pork belly with an 8 mm disk.

Combine the minced meats in a bowl.

Add curing salt according to package instructions, ensuring to use a proper scale.

Mix in 2 g ground pepper, 4 g mustard seeds, 2 g garlic powder, and 50 g water for every kg of meat.

Mix thoroughly until the meat has a glue-like consistency.

Stuff the mixture into hog casings using a sausage stuffer, ensuring no air bubbles are present.

Tie off the ends of the casings securely.

Place the sausages in a dry, cool place to dry for several hours or overnight.

Preheat the smoker to 90 degrees Celsius and smoke the sausages for 30 hours, then reduce the temperature to 50 degrees Celsius and continue smoking for 30 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary