Introduction:
Polish Smoked Kielbasa, or Kiełbasa Wędzona, is a cherished staple in Polish cuisine, known for its smoky, savory flavor and rich aroma. Traditionally prepared by smoking pork sausage, this recipe creates a perfectly seasoned kielbasa that is flavorful on its own, yet versatile enough to use in various dishes. Whether served alongside sauerkraut, potatoes, or enjoyed in soups, authentic smoked kielbasa brings an authentic taste of Poland to any meal.
Ingredients and Quantities
Sausage Mixture
- 2 lbs (900 g) pork shoulder, cut into 1-inch pieces
- 1/2 lb (225 g) pork fatback, cubed
- 3 cloves garlic, minced
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/2 tsp marjoram
- 1/2 tsp mustard seeds (optional, for added flavor)
- 1/4 cup ice water
Casing
- Natural hog casings, soaked in warm water and rinsed thoroughly
Tips for Success
- Keep it cold: Chill the meat and equipment to keep the fat solid, which helps create the right texture.
- Soak the casings: Ensure your casings are well-soaked and rinsed for easy handling and a smooth texture.
- Slow smoking: Smoke the sausage slowly for the best flavor, using hardwood like apple, hickory, or oak for an authentic, smoky taste.
How to Make and Instructions
- Prepare the Meat Mixture
- In a large bowl, combine pork shoulder and pork fatback with garlic, salt, pepper, marjoram, and mustard seeds (if using). Chill for 30 minutes.
- Grind the meat mixture using a coarse grinder, then mix with ice water until it forms a sticky, well-blended mixture.
- Stuff the Sausage
- Rinse and drain the hog casings, then load them onto a sausage stuffer. Stuff the meat mixture into the casings, being careful not to overfill. Twist the sausage into 6-8 inch links.
- Dry the Sausages
- Hang the sausage links in a cool, dry area for 1-2 hours to form a slight skin. This helps the sausage absorb smoke evenly.
- Smoke the Sausages
- Preheat your smoker to 160°F (70°C). Place the sausages in the smoker and smoke for about 2-3 hours, or until the internal temperature reaches 150°F (65°C). Use hardwood like apple or oak for a balanced smoky flavor.
- Cool and Serve
- Let the sausages cool at room temperature, then refrigerate or freeze. Serve warm or cold, sliced with mustard or as an ingredient in your favorite Polish dishes.
Description
Polish Smoked Kielbasa, or Kiełbasa Wędzona, is a savory and smoky delight with a traditional blend of garlic and spices. Each bite reveals a perfect balance of rich pork flavor and aromatic seasonings, ideal for slicing and serving with bread, mustard, or sauerkraut. This smoked kielbasa is a timeless favorite, full of authentic taste and texture.
Nutritional Information
(per 3-ounce serving, approximate)
- Calories: 200 kcal
- Carbohydrates: 1g
- Protein: 12g
- Fat: 16g
- Fiber: 0g
- Sugar: 0g
Conclusion and Recommendation
Polish Smoked Kielbasa is a true culinary treasure, celebrated for its rich flavors and versatility. Whether enjoyed on its own, added to stews, or served with traditional sides, this sausage adds a distinctive taste that brings Polish heritage to life. Try this recipe for an authentic smoked kielbasa experience that’s perfect for family meals, gatherings, or anytime you crave a satisfying taste of Poland. Smacznego!