Busia's Polish Sausage

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Cheryl Wisniewski 0

"My Busia taught me this recipe. What more can I say? This is REAL, old fashioned polish sausage. Busia always said kneading the meat by hand made the sausage more tender than using a meat grinder."
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3 h 15 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 615 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.


  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
  2. Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
  3. Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.


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Very nice & simple recipe for "kielbasa biala" (white sausage). I usually do two little things in addition: - add a bit of marjoram (personal preference) - let sausage rest overnight in the frid...

Thanks this is as close to my dziadzia's as I can get. I know he always added marjoram and more garlic. I will be trying this one for Thanksgiving.

Always include Marjoram spice, along with lots of fresh, crushed black pepper. When hand mixing you should SEE the Marjoram flakes as well as the black pepper. After stuffing into casings, pri...

Nice...but I like a little more bite to mine. When you prick the sausages, it also stops them from turning darker quicker. There is a sausage pricker you can buy, which sausage makers use to do ...

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