Smoked Polish Kielbasa

When was the last time you had smoked Polish kielbasa? Growing up in a Mexican/Cajun household this wasn’t a sausage that we ate much of. It wasn’t till college when I had the opportunity to have dinner with a Polish mate of mine and his family. They served a dish called Kapusniak.

Kapusniak is a Polish Cabbage soup that utilizes smoked kielbasa. One bite and I immediately fell in love with this sausage. The soup itself was delicious but the smoked kielbasa in this soup was incredible. Seasoned very simply with a smoky juicy bite and an incredible texture. It was delectable.

I love making this sausage at home. It’s a family favorite and it’s a great sausage for all occasions. I hope you get a chance to enjoy this classic Polish sausage.

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F)
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow this smoking schedule (Optional)
    -Start at 110F – 120 for 1.5 hours, with your baffles opened (this dries the sausage)
    -Increase the temp to 125F for 1 hour and begin to add your favorite smoke
    -Increase to 135F for 1 hour
    -Increase to 155F for 1.5 hours
    -Increase to 175F till the internal temp reaches 145F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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4.67 from 3 votes

Polish Keilbasa

A Delicious smoked sausage that goes great with everything!
Prep Time1 d 30 mins
Cook Time6 hrs

If you are making sausage adjust the servings to reflect the total weight of your meat and fat

Servings: 1000 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings and clean and rehydrate your casings
  • Grind your very chilled meat on a course plate (10mm) then grind your very chilled fat on a 3mm plate (or the smallest one you have)
  • Add all of the seasonings and any liquid to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets. Refrigerate overnight

Smoking Schedule

  • The next day set your smoker to 115F with the baffles open for 1 hour. This will dry out your sausage.
    Next raise the temperature to 125F for 1 hour and begin to apply smoke.
    Raise to 135F for 1 hour, then raise to 155F for 2 hours, then raise to 175F till the internal temp reaches 145F
  • Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!

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5 thoughts on “Smoked Polish Kielbasa

  1. Gwf
    Gwf

    What is your meat cut for lean meat and also what does the powdered milk do in recipes

    1. Eric
      Eric

      I like to use the ham but if you have fatty pork shoulder that works as well. It’s actually cheaper for me to get ham than it is for me to get shoulder so I use ham with added backfat in a lot of my recipes. But any 70/30 ratio lean to fat works for this recipe. Milk powder acts as a binder in fresh/smoked sausages. It improves the texture and has really good water holding capacities so it makes the sausage juicer..

      1. Dave Mendelsohn
        Dave Mendelsohn

        Eric, morning… I’ve stopped using powdered additives and now use STPP.. No off taste.. Nor does it add ingredients that can affect flavors of your quality meats….

        https://butcherspantry.com/product/sodium-tripolyphosphate/

  2. Dave Mendelsohn
    Dave Mendelsohn

    4 stars
    For a juicier kielbasa, try using the USDA pasteurization tables to smoke to a lower temperature and still be safe for consumption…
    I prefer ~136F for a 1-1.5 hour hold time just to be on the safe side…

    The pasteurization times for beef, lamb and pork are listed in Table C.1.
    Temperature… ……. Time…. ……. Temperature… …….. Time
    °F (°C) (Minutes) °F (°C) (Seconds)
    130 (54.4)……….. 112 min
    131 (55.0) ……… 89 min………..
    132 (55.6)………. 71 min…………
    133 (56.1)……………… 56 min…………
    134 (56.7)……………… 45 min………..
    135 (57.2)……………… 36 min…………
    136 (57.8)……………… 28 min………..
    137 (58.4)…………….. 23 min…………
    138 (58.9)……………… 18 min………..
    139 (59.5)……………… 15 min ………..
    140 (60.0)……………….. 12 min…………
    141 (60.6)……………… 9 min…………..
    142 (61.1)……………… 8 min………….
    143 (61.7)……………… 6 min
    144 (62.2)……………… 5 min
    145 (62.8)……………… 4 min
    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

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