How to make a Traditional Polish Sausage Kielbasa Ep. 148

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat while maintaining flavor.

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and more affordable.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without smokiness.

casing

🥗Healthier: collagen casing

💰Cheaper: no casing

Collagen is easier to handle and can be more cost-effective.

Mix ground pork shoulder and beef chuck in a large bowl until well combined.

Add minced garlic, dried marjoram, black pepper, kosher salt, and curing salt to the meat mixture.

Pour in ice cold water gradually while mixing until the mixture is moist but not soupy.

Stuff the mixture into hog sausage casings, being careful to avoid air pockets.

Twist sausages into desired lengths and tie off the ends securely.

Prick the sausages with a needle to release air.

Refrigerate the sausages for at least 12 hours to develop flavor.

Preheat the grill or smoker to medium heat.

Cook sausages on the grill for 15-20 minutes, turning occasionally, until browned and cooked through.

Cooking Techniques

Equipment Needed

Spice Level: