Curing & Smoking
Polish Sausage (Kielbasa)
Polish sausage is made of coarsely ground lean pork with some added beef. The basic spices for this well known sausage are garlic and marjoram.
- 8 lbs. pork shoulder or lean trim (75% lean)
- 2 lbs. beef trimmings (80% lean)
- 4.8 oz. ice or water
- (7 1/4 Tbs.) 3.6 oz. salt
- (4 Tbs.) 1.6 oz. sugar
- (2 1/2 Tbs.) 0.5 oz. white pepper
- (2 1/4 tsp.) 0.3 oz. mustard seed
- (4 tsp.) 0.2 oz. marjoram
- (1 1/2 tsp.) 0.1 oz. garlic powder
- (2 1/2 tsp.) 0.2 oz. nutmeg
- (1 1/4 tsp.) 0.2 oz. monosodium glutamate
- (1 1/3 cups) 5.6 oz. nonfat dry milk
- (1 1/4 tsp.) 0.2 oz. sodium nitrate
- (1/8 tsp.) 0.025 oz. sodium nitrite (optional)
(Please read about Nitrates and Nitrites)
Grind beef and pork through 1/4-inch plate. Add spices and water, mix thoroughly. Grind through 3/16-inch plate. Stuff into natural hog casings and hold overnight (38ºF) for cure to react. Smoke at 90º to 100ºF for two hours. Raise temperature gradually to 165º to 170ºF in smokehouse and cook until internal product temperature reaches 150ºF. NOTE: Beef gives this product a deeper red color and improves the product consistency and appearance.
This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·