There is just one kind of smoked sausage from Poland. Polish grocery stores carry a variety of popular sausage varieties, including Śląska, Grilla, Swojska, Chłopska, Czosnkowa, Krakowska, Myśliwska, Jałowcowa, BIAJA, Kaszanka, ON, and ON. There are three types of coconuts: uncut, smoked, and smoked and dried. Unless otherwise noted, they are typically made of pork or a combination of pig and beef, and each kind is commonly understood.
Polish Smoked Sausage Ingredients
- One a bag of 8 oz/227 g of organic 32 mm pork butts
- 9 lbs./4 kg of pork (butt or shoulder)
- Pork or pork fat, 2 pounds/1 kg
- One quart, one liter of water
- 50g/5tbsp fine rock or sea salt
- Five tablespoons of powdered pepper and one teaspoon of curing salt
- five to ten garlic cloves
Instructions for Polish Smoked Sausage.
Grind the pork (shoulder/butt) using the largest opening grinder. Grind the pork/fat using the smallest grinder.
Place the ground meat in a large container, add water, curing salt and pepper and massage with your hands until sticky (about 10-15 minutes). Refrigerate for 24 hours.
When ready, add the minced garlic and massage until well combined.
Seal tightly into casings, dividing into desired links.
Hang to dry for 2 hours in a cool, well-ventilated room.
Smoke at 120-140°F/50-60°C for 3 hours, then Parboil at 170°F/75°C for 20 minutes.
Hang to dry in a well-ventilated room until cool.
Refrigerate, stacked or loosely wrapped in parchment paper until ready to eat.
Enjoy sliced into sandwiches, grilled, roasted in the oven with onions, or over the fire.
Notes
Homemade “Kiełbasa” will keep in the refrigerator, loosely wrapped in paper, for 3-4 weeks.
*Refer to the manufacturer’s recommendation for the amount of curing salt per pound of meat. Each product may vary.
