Kielbasa Sausage Recipe from LEM Products

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and often less expensive than pork.

beef

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner while pork is more affordable.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the smoke.

Cut pork into strips and chill in the freezer for 15-20 minutes.

Mix the entire package of kielbasa seasoning with 5 oz of ice cold water until well combined.

Grind the chilled pork and beef mixture using a number five stainless steel grinder with a 3/8 inch plate.

Add a half of a hot dog bun to help push the meat through the grinder.

Mix the ground meat with the seasoning until well incorporated.

Prepare the sausage stuffer by spraying the inside with cooking oil and attaching a 3/4 inch stainless steel stuffing tube.

Rinse the natural hog casings thoroughly to remove salt before using.

Stuff the casings with the meat mixture, tying off the ends and twisting into links.

Prick air pockets out of the sausages using a sanitized pen.

Cooking Techniques

Equipment Needed

Spice Level: