Polish Kielbasa Recipe

Name: Polish Kielbasa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pork shoulder cubed; 1 pound beef chuck cubed; 1/2 pound veal cubed; 1/2 pound pork fat cubed; 2 1/2 teaspoons salt; 3 teaspoons black pepper; 2 teaspoons marjoram ground; 2 teaspoons savory ground; 1/2 teaspoon allspice ground; 3 cloves garlic finely minced; 2 tablespoons paprika

Servings: persons

3 pounds pork shoulder cubed
1 pound beef chuck cubed
1/2 pound veal cubed
1/2 pound pork fat cubed
2 1/2 teaspoons salt
3 teaspoons black pepper
2 teaspoons marjoram ground
2 teaspoons savory ground
1/2 teaspoon allspice ground
3 cloves garlic finely minced
2 tablespoons paprika

1
Prepare the casings.
2
Grind the meats and fat together through the coarse disk.
3
Mix the remaining ingredients with the meat.
4
Stuff the casings and leave the sausage in long links.
5
Lengths of eighteen inches to two feet are traditional.
6
Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours Cook by roasting in a 425 degrees F. for forty-five minutes.

1270

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds pork shoulder cubed, 1 pound beef chuck cubed, 1/2 pound veal cubed, 1/2 pound pork fat cubed, and more.

Yes, Polish Kielbasa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polish Kielbasa

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