Smoking Polish Kielbasa sausage using the prosmoke BBQ / Cajun Bandit kettle extender.

pork shoulder

🥗Healthier: turkey

💰Cheaper: pork loin

Turkey reduces fat while still providing moisture.

smoking wood chips

🥗Healthier: herbs

💰Cheaper: wood shavings

Herbs can add flavor without the need for chips.

Prepare the casings by rinsing them under cold water and soaking them in water for at least 30 minutes.

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

Add minced garlic, salt, black pepper, marjoram, and coriander to the meat mixture and mix thoroughly.

Gradually add ice water to the mixture until it reaches a sticky consistency.

Stuff the meat mixture into the prepared casings, being careful to avoid air pockets.

Tie off the ends of the casings securely with kitchen twine.

Preheat the smoker to 180°F (82°C).

Place the sausages in the smoker and smoke for about 3-4 hours until they reach an internal temperature of 160°F (71°C).

Remove the sausages from the smoker and let them cool at room temperature for 30 minutes.

Refrigerate the kielbasa for at least 24 hours before slicing for optimal flavor.

Cooking Techniques

Equipment Needed

Spice Level: