Kielbasa

Kielbasa

7
sal 24

"It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving."
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Ingredients

13 h 20 m servings 135 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
  2. Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

Pshaw! My husband and his whole family are Polish and they said these reminded them of home. I liked them too, and I can hardly find Poland on the map(ha). Thanks for the recipe.

Most helpful critical review

If you're looking for real Polish food, this isn't it.

If you're looking for real Polish food, this isn't it.

Pshaw! My husband and his whole family are Polish and they said these reminded them of home. I liked them too, and I can hardly find Poland on the map(ha). Thanks for the recipe.

This is excellent polish sausage, however, this is NOT kielbasa. I grew up in Detroit, eating real polska kielbasa from the Kowalski plant in Hamtramck. Eating this made me nostalgic and long ...

This is an awesome recipe, I prefer to add more liquid some then calls for. Also, using the large casings, making a good sizes link, I only get about half of what is stated.

I nixed the liquid smoke. I cooked it a bit too long on the grill but it still tasted great. I froze the raw sausages and they really are perfect to have on hand.

We have a smoker, and we are going to try to smoke it in there. :) Should come out alright.

Just a tip, I never ever boil my sausages, you will loose a ton of flavor.