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Kielbasa sausage recipe
Abby

Kielbasa Sausage Recipe

This traditional homemade Kielbasa sausage brings old-world flavors to your kitchen, with pork, garlic, and marjoram packed into natural casing — perfect for roasting, frying, or freezing.
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Prep Time 1 hour
Total Time 1 hour
Servings: 10 links
Course: Breakfast, Low Carb Meal, Main Course, Meal
Cuisine: Dairy free, Gluten free, Keto, Low carb recipe, Sugar free recipe
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • Pork casing
  • 4 lb pork lean, ground pork butt
  • 6 cloves garlic, crushed or ground with the meat
  • 2 teaspoons marjoram
  • 1 teaspoon black pepper, ground
  • 1 teaspoon white pepper, ground
  • 2 tablespoons salt

Equipment

  • grinder
  • sausage stuffer or stand mixer with filler
  • Large bowl
  • ice water bowl
  • Sharp knife

Method
 

  1. Soak the casing into iced water and keep it there until finished. Replace the ice if necessary.
  2. Grind the meat if necessary and measure the rest of the ingredients.
  3. Mix everything together. Depending on what type of filling machine we have, prepare for its filling too. Stand mixers will require the meat to be rolled into easily swallowable logs.
  4. Pull the casing onto the filler tube. Don’t forget to push about an inch / 2 cm filling out so the casing will slide on easier. Pull as much casing on as it is possible so we don’t have to keep replacing it.
  5. Start pushing the filling out. Optionally make a knot at the end and punch a hole on the casing so the air can escape. Control the amount of meat gets into the casing by holding onto the casing around the tube or releasing it.
  6. As the kielbasa comes off the tube, roll it up. If the casings break, just remove enough filling at the end, make a knot and carry on like at the beginning. If the casings dry out and it sticks on the tube, apply some water.
  7. Make the links on the kielbasa sausage. Roast, fry, cook or freeze them as desired.

Notes

Enjoy this flavorful sausage fresh or preserved. You can roast, fry, cook, or freeze the links as desired. If the casing breaks or dries out, simply adjust, tie a knot, and continue filling. Keep the casing in ice water while working.