Homemade Polish Kiełbasa Sausage

Ingredients

• 2 pounds (900g) pork shoulder, coarsely ground 2 pounds (900g) pork shoulder, coarsely ground
• 1 pound (450g) pork fatback, coarsely ground 1 pound (450g) pork fatback, coarsely ground
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon ground mustard 1 teaspoon ground mustard
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup ice water 1/4 cup ice water
• Natural hog casings, soaked in water Natural hog casings, soaked in water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 40g (16g saturated)
• Carbohydrates: 1g (0g sugars)
• Protein: 20g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork shoulder, pork fatback, minced garlic, salt, black pepper, marjoram, ground mustard, allspice, coriander, and nutmeg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Gradually add the ice water to the mixture, mixing thoroughly to create a smooth and cohesive texture.
3. 3.
   Prepare the sausage stuffer according to the manufacturer's instructions. Stuff the sausage mixture into the soaked hog casings, twisting them into desired lengths.
4. 4.
   Prick any air bubbles with a sterilized needle and twist the sausages into links.
5. 5.
   Hang the sausages in a cool, dry place for 1-2 hours to allow the flavors to meld.
6. 6.
   To cook the sausages, grill them over medium heat or pan-fry them until golden brown and cooked through, approximately 15-20 minutes.
7. 7.
   Serve hot and enjoy the authentic flavors of homemade Polish Kiełbasa sausage.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for the best flavor and texture.
• Pork fatback — Look for fatback with a good balance of fat and lean meat.
• Natural hog casings — Soak the casings in water for at least 30 minutes before using to make them pliable and easier to work with.

Tips & Tricks

• For a smokier flavor, you can add a teaspoon of smoked paprika to the spice mixture.
• Adjust the amount of garlic and spices according to your personal taste preferences.
• To enhance the juiciness of the sausages, you can add a small amount of crushed ice to the mixture.
• If you don't have access to a sausage stuffer, you can shape the mixture into patties instead.
• Store any leftover sausages in the refrigerator for up to 3 days or freeze them for longer storage.

Serving advice

Serve the homemade Polish Kiełbasa sausage with sauerkraut, mustard, and freshly baked bread for a classic Polish meal. It also pairs well with mashed potatoes, grilled vegetables, or as a filling for sandwiches.

Presentation advice

Arrange the cooked sausages on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve them alongside the suggested side dishes for an appealing and appetizing presentation.