Kielbasa

Traditional Polish Kiełbasa (Garlic & Marjoram Pork Sausage)

A classic Polish pork sausage, generously seasoned with garlic and marjoram, with a characteristic garlicky snap and a coarse, juicy texture. This home-kitchen version uses the traditional 'grill' (kiełbasa grillowa) style, though it is delicious no matter how you cook it.

Prep

40 min

Cook

20 min

Total

60 min

Serves

Makes about 1.5 kg / 3.3 lb of sausage (8 to 10 servings)

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) pork shoulder, well-chilled, about 70% lean to 30% fat, cut into 2.5 cm / 1 inch cubes
• •300 g (10½ oz) pork belly or pork back fat, well-chilled, fresh, not cured, cut into 1 cm / ½ inch cubes
• •35 g (6 cloves) garlic, finely minced or crushed to a paste
• •20 g (4 tbsp) coarse kosher salt, roughly 2.2% of meat weight
• •5 g (1 tbsp) freshly cracked black pepper, coarse grind
• •4 g (2 tbsp) dried marjoram, the defining Polish herb; do not substitute oregano if possible
• •1 g (1 tsp) caraway seeds, optional but traditional in some regional recipes
• •60 ml (¼ cup) ice-cold water, helps the mince emulsify
• •1 g (½ tsp) Prague powder #1 / curing salt, optional, only if you intend to smoke the sausage; omit for fresh grill kiełbasa
• •3 m (10 ft) natural hog casings (32–35 mm), soaked in warm water for 30 minutes, then rinsed

Steps

1. 1 Set up: Chill the meat grinder parts (die, blade, auger) and a large mixing bowl in the freezer for 20 minutes. Keeping everything very cold is critical for a texture that is coarse, not pasty.
2. 2 Grind the meat: Pass the pork shoulder and pork belly through the coarse die (8 mm / ⅓ inch) of your grinder. Work quickly and return the bowl to the freezer if the meat warms above 4 °C / 40 °F.
3. 3 Season: Add the garlic, salt, pepper, marjoram, caraway (if using), curing salt (if using), and ice water. Mix thoroughly with a chilled hand or stand mixer paddle on low for 1–2 minutes, just until the mixture feels tacky and the spices are evenly distributed. Do not overmix.
4. 4 Rest and test: Cover and refrigerate for 12–24 hours. Before stuffing, fry a small patty in a pan until cooked through and taste; adjust salt and marjoram if needed. The internal temperature of the cooked test patty should reach 71 °C / 160 °F for pork.
5. 5 Prepare the casings: Slide the soaked hog casing onto the stuffer horn, leaving a 5 cm / 2 inch tail. Tie a tight knot at the end.
6. 6 Stuff the sausages: Load the seasoned meat into the stuffer and crank slowly, guiding the casing off the horn with one hand while supporting it with the other so it fills snugly but is not overstuffed (which causes bursting). Leave small air gaps every 15 cm / 6 inches and pinch-twist to form links about 12–15 cm / 5–6 inches long, or leave as one long coil.
7. 7 Cure (if using cure): Hang uncovered on a wooden rod in the refrigerator at 2–4 °C / 36–39 °F for 12–24 hours to dry the surface slightly. Skip this step if you made a fresh (uncured) kiełbasa.
8. 8 Cook to finish: You have several traditional options. (1) Grill over medium-hot coals for 12–15 minutes, turning often, until the casings are blistered and mahogany. (2) Roast on a rack in a 180 °C / 350 °F oven for 25–30 minutes. (3) Place raw links in a pot with sauerkraut and simmer covered for 40 minutes, a classic 'bigos' style finish. (4) For a fully cooked, shelf-stable sausage, poach gently in 75 °C / 167 °F water until the internal temperature reaches 71 °C / 160 °F, then chill rapidly.
9. 9 Doneness cue: The sausage is ready when the internal temperature reads 71 °C / 160 °F on an instant-read thermometer and the casings are tight and crisp, with clear juices (no pink liquid).
10. 10 Rest and serve: Let the kiełbasa rest 5 minutes before cutting. Serve with mustard, horseradish, fresh rye bread, and a side of sauerkraut or żurek (sour rye soup).