Kielbasa Recipe -
Kielbasa Recipe
  • READY IN 13+ hrs


Recipe by  

"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 Edit and Save

Original recipe makes 1 dozen Change Servings


  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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 13 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2007

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
Jan 08, 2004

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


8 Ratings

Dec 21, 2009

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 for home. Again, excellent polish sausage, but not REAL kielbasa.

Dec 15, 2003

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.

Jan 21, 2007

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.

Oct 09, 2009

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

Jun 26, 2014

Going to make however I don't like marjoram at all so I use dried rosemary and do it the same. You don't have to freak out on making sausage like this with the casing. I just make it and form it into patties best sausage you will ever eat. And no MSG which come on you Chinese Restaurant owners use less quality products so the MSG makes it taste better. Don't want any meat tenderizer in my tummy no thanks. Will make this I use any combo of meat sometimes lamb if I feel like it lamb, chicken, turkey. You can make your own any kind of combo. I told this one Chinese restaurant I am allergic to MSG he says heck no we don't use that?? Are you kidding had a reaction while eating it at his restaurant. Liars all of them.

Nov 21, 2013

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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