Kielbasa
“Kielbasa is a variety of Polish sausages made from pork, often smoked and flavored with garlic.”
Pork
Garlic
Pepper
salt
Casing
MeatWhere it comes from
A cornerstone of Polish cuisine, kielbasa is enjoyed both as street food and at home, reflecting the meat-rich tradition of the country.
On the Palate
How it's made
5 steps · Show ↓45 min active · 120 min waiting
How it's made
5 steps · Show ↓- 110 min
Finely mince the garlic and mix it with the ground pork, salt, and pepper in a large bowl. Use your hands to ensure the spices are evenly distributed throughout the meat.
- 20 min
Soak the sausage casings in warm water until they are pliable and easy to handle. This should take about 15 minutes.
Watch outEnsure the casings are not too dry, as they can tear during stuffing.
- 320 min
Using a sausage stuffer, fill the casings with the seasoned meat mixture. Be careful not to overfill to prevent the casings from bursting.
- 45 min
Twist the filled casings at regular intervals to form individual sausages. Let them rest in the refrigerator for at least an hour to allow the flavors to meld.
- 510 min
Smoke the sausages over a low heat until they are firm and have absorbed a rich, smoky flavor, about 2 hours. The internal temperature should reach 71°C (160°F).
