How to make Kielbasa - Traditional Polish Sausage (2022)

How to make Kielbasa - Traditional Polish Sausage (1)

Ever wondered how to make kielbasa at home? It's actually not that difficult, and really worth it, so there is no excuse not to make your own kielbasa. Homemade smoked Polish and Ukrainian sausages are in the league of their own.

When I was growing up my grandpa would make these sausages once or twice a year - the event that everyone was looking forward to. His sausages were so flavorful, so well-textured that you could just eat them on their own, without bread or any side dishes.

Here is my attempt to recreate his Polish Swojska kielbasa, which translates toPolish homemade (or self-made) sausage. Actually, this is my 20th or 30th attempt. I think it's pretty close now. This sausage is probably my favorite smoked sausage by far.

How to make Kielbasa - Traditional Polish Sausage (2)

Grinding the meat

Preparation is very easy. Grind meat and fat. Add spices and mix. Staff into hog casings and smoke. That's it. Though, there are a few things to keep in mind, and I will talk about them below.

The choice of meat is important. Pick the best and the freshest meat you can. The better and the fresher the meat, the better your sausage will taste. Grind the meat and the fat on a medium grinder plate: 4.5mm (3/16") to 6mm (1/4"). Grind it too fine and you will lose the texture.

If you plan on making sausages at home for years to come, which is an excellent idea from where I stand, get yourself a good meat grinder. If you get a cheapo consumer grade grinder, it will be a waste of money and you will be cursing it every time you use it. I know, I've been there. A good commercial quality meat grinder makes a huge difference - it grinds much faster, it accepts a wider range of grinder plates, it's more powerful and grinds clean and with definition instead of squishing the meat and smearing the fat. It's also easier to clean and it lasts longer.

When the time came to replace my consumer grade meat grinder I settled on aLEM Products Stainless Steel #8 Meat Grinder and could not be happier with it. At 36 lbs, it's a bit heavy but quite manageable even for my wife to handle when she needs to use it and I am not around. But, boy, can it grind! It grinds just about anything with ease and speed. For example, it can grind 10-15 lbs of meat in a matter of 2 minutes. It puts a smile on my face every time I use it.It's built like a tank and I have a feeling I will never have to buy another grinder.

How to make Kielbasa - Traditional Polish Sausage (3)

Stuffing

When stuffing your sausages try not to stuff too tight as that may result in burst casings. You want the sausages to feel slightly firm, but not too tight.

How to make Kielbasa - Traditional Polish Sausage (4)

I find that manual sausage stuffers are the best, like theLEM Products 5 Pound Stainless Steel Vertical Sausage StufferHow to make Kielbasa - Traditional Polish Sausage (5)that I use. It's perfect in every respect. Well, almost. If had to do it over again and had a bigger wallet I would go with a 15 pound stuffer just so I don't have to reload the meat once or twice when stuffing. It's not a big deal though, It's one of those things that are onlynice to have.

I like to use natural hog casings, which are available at pretty much any grocery store's meat counter. They don't usually have them on display, but ask and they will be happy to sell them to you. If that fails, they are available for purchasing online too:Hog Home Pack Sausage Casings 32mm.

Update on June 30, 2016

Amazon now sells relatively inexpensive sausage stuffers like the ARKSEN 8 Pound Vertical Sausage Stuffer and the ARKSEN 15Pound Vertical Sausage Stuffer. I don't know how they compare to LEM stuffers quality-wise, but the reviews seem to be very good. Price-wise, a 15 pound ARKSEN stuffer sells for about as much as the 5 pound LEM stuffer does. I think these are definitely worth looking at if you are on the market for a new sausage stuffer.

If you own a KitchenAid stand mixer you may be temptedto try theKitchenAid Sausage Stuffer Kit AttachmentHow to make Kielbasa - Traditional Polish Sausage (6). I know, it's cheap, and it's easy to use. I couldn't resist and ordered one. What a waste of money! Iwas sorely disappointed by the results. The meat would get squished around, creating a mess and causing fat smearing all over meat pieces. Meat grinders/stand mixers are just not designed for stuffing sausages.

Smoking your kielbasa

I suppose you could cook this kielbasain the oven, without smoke and get a tasty sausage, but it won't be even close to Swojska kielbasa. For that you need a smoker. Smoke flavor is a seasoning by itself, and there is no substitution for it. No, liquid smoke is not a substitute for real smoke!

If you use a charcoal or a wood smoker, smoke generation is simple: throw a few wood chunks in the pit and off you go. Gas and electric smokersrequire some sort of a smoke generator.

(Video) My family's Kielbasa recipe, one of the best Polish sausages.

There are many ways to go about smoke generation, from DIY solutions (a tin can with a handful of wood chips) to inexpensive pre-made devices like A-MAZE-N Pellet Smokeror it's sibling A-MAZE-N Pellet Tube Smoker, tofairly expensive ones likeSmoke Daddy Smoke Generator.

How to make Kielbasa - Traditional Polish Sausage (7)

I've been using the A-MAZE-N Pellet Smokerin my vertical Masterbuilt XL gas smoker for many years and it does the trick really well. Here are a few tips on using these smoke generators based on my experience:

Tip #1

Start the smoke with a propane torch with a Pencil Flame Propane Torch Head. This makes things very easy. You can pick it up on Amazon or at mostlocal hardware stores.

Tip #2

Use very good quality pellets. Read carefully what's included and make sure you are buying pellets made from 100% the wood you want, and that there are no binders or fillers are added. My wood of choice is cherry wood. I once boughtcherry wood pellets only to realizethat they were made mostly of oak and maple with only 30% cherry wood. Needless to say, I was not happy with the flavor of the smoke. BBQrs Delight Wood Pellets are one example of very good quality wood pellets.

Smoker temperature

The key to smoking Swojska kielbasa sausage is low temperature. If you raise the temperature too high, the fat will start melting and you will end up with holes in the sausage. It's best to smoke this sausage at around 140F. If you can't go that low, try 150F or 160F max. You may raise the temperature slightly to 170-175F at the end of the cooking process for a brief period of time if internal temperature is not rising to target internal temperature of 154F.

Sometimes the internal temperature just won't rise and you may have to go as high as 195F, and that's fine. It does happen every now and again. Better yet, try the poaching method I will talk about below.

How to make Kielbasa - Traditional Polish Sausage (8)

The best smoker for smoking sausages is the one that can maintain low enough temperature. A lot of people successfully use electric smokers, like the very popularMasterbuilt Electric Digital SmokerHow to make Kielbasa - Traditional Polish Sausage (9)which some consider to be the best value for home sausage making. I do a lot of low heat and high heat smoking, so I try to compromise and use a propane smoker, also made by Masterbuilt. It's not that easy to maintain low temperatures with, but if I time my sausage smoking properly and do it on days with lower ambient temperatures it works just fine.

Update on June 30, 2016

If you have a propane smoker andhave trouble maintaining low enough temperature for smoking sausages, you will need to install a needle valve. Or you canbuy a pre-made assembly that comes with the needle valve already installed, like theBayou Classic M5HPR-1 10 PSI Hose, Regulator, Valve Assembly. Before you buy, make sure the assembly is compatible with the burner in your smoker. Read more about this modification here: Needle Valve for Gassers.

When I smoke Swojska even at temperatures not exceeding 170-175F I sometimes see some fat inevitably melting. When you cut into the sausage while it's still hot, you will see some hollow areas, and juices/melted fat running off.

How to make Kielbasa - Traditional Polish Sausage (10)

Chilling the sausage

Let the sausage cool down, then put in the fridge overnight. Once it is properly chilled, the fat will solidify again and there will be no hollow areas.

You may or may not want to chill your sausage quickly in an ice water bath. If you do that, supposedly it will prevent wrinkling and will make the sausage full and plump. This will make the sausage lose some color but it's not bad as I initially thought. I now finish cooking my kielbasa by poaching then give it a cold shower to cool off quickly.

Update on November 23, 2019

My kielbasa recipe has not changed, this is still the best tasting kielbasa for me and family, and I've tried dozens of new very good recipes. What changed is I've finally built my dream smokehouse, and I've been smoking sausages in it like there is no tomorrow. Check out the garlic sausage, beef sticks, Krakowska kielbasa, Lisiecka kielbasa, Andouille sausage and the traditional Polish kabanos sausage that I made in it. This thing is a beast and performs just like I wanted.

How to make Kielbasa - Traditional Polish Sausage (11)

Another thing that has changed is how I now finish cooking my kielbasa. Finishing in the smoker is long and tedious. It may take hours to get kielbasa to 154F internal temperature. By the way, I changed the target internal temperature from 152F to 154F, seeing how many traditional Polish kielbasa recipes use it. I resisted the poaching method for as long as I could. Then I gave up and finally tried it. I am glad I did as I loved it. That's what I do for most of my smoked sausages now.

I use a 36-qt stainless stock pot with a basket. It's as effective and convenient for sausage making as it is for crawfish boils, which our family loves. It easily fits 10 lbs of sausage. The water is heated up to 167F. It takes about 20-30 minutes for 10 lbs of sausage to reach 154F internal temperature. I normally don't have to heat the water during poaching, the burner is off all the time.

(Video) Polish Kielbasa Recipe - How To Make Polish Sausage

How to make Kielbasa - Traditional Polish Sausage (12)

The basket makes removing kielbasa, moving it around and giving it a cold shower a breeze.

How to make Kielbasa - Traditional Polish Sausage (13)

I don't feel like the sausage is not smoky enough or doesn't have sufficient color. It smells, looks and tastes just as good, but this makes my job so much easier.

How to make Kielbasa - Traditional Polish Sausage (14)

Last but not least, in colder months I dry my smoked kielbasa at around 38F-55F in my unheated veranda.

How to make Kielbasa - Traditional Polish Sausage (15)

Ideal drying conditions are 52F - 58F and 75% RH. Dried kielbasa has a longer shelf life, and has a richer taste and color.

How to make Kielbasa - Traditional Polish Sausage (16)

The kielbasa on the picture above has a finer grind, I used a 4.5mm plate to grind the meat.

Great recipes using kielbasa

How to make Kielbasa - Traditional Polish Sausage (17)

Homemade Swojska Polish Kielbasa

A recipe for one of the best homemade Polish kielbasa.

4.97 from 56 votes

Print Pin Rate

(Video) How to make a Traditional Polish Sausage Kielbasa Ep. 148

Course: dinner, lunch, Snack

Cuisine: Polish

Keyword: kielbasa, Polish kielbasa, Polish smoked sausage recipe, smoked kielbasa

Servings: 8 sausages

Calories: 735kcal

Author: Victor

Ingredients

  • 4 1/2 lbs pork butt about 2,000 g
  • 1 lb beef chuck about 450 g
  • 1 lb pork belly about 450 g; or back fat
  • 3 garlic cloves about 10 g; large, pressed
  • 2 tsp dried marjoram about 1.2 g
  • 2 tsp ground black pepper about 4.5 g
  • 2 Tbsp kosher salt about 36 g; plus more to taste, if needed
  • 1 1/3 tsp Cure #1 about 6.5 g; see notes
  • 1 cup ice water about 240 g

Instructions

  • Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").

  • Add the ice water, all of the spices and mix well.

    (Video) Polish Smoked Sausage(Kiełbasa wędzona)

  • Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.

  • Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.

  • Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.

  • Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary.

    Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.

  • Cool the sausage down and store in a refrigerator or a freezer.

    Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.

    Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.

    A reader suggested another effective cooling technique - placing the sausage flat on a cool surface, like a counter top.

Notes

Cure #1, also called pink salt #1 or Prague Powder is available from local sausage supply stores or online, for example here: Hoosier Hill Farm Prague Powder Curing Salt. Make sure it is Cure #1, not #2. Cure #2 is used for making dry cured meats and sausages, like salami, sopressata and similar.

Nutrition

Calories: 735kcal | Carbohydrates: 0g | Protein: 64g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 233mg | Sodium: 1975mg | Potassium: 1169mg | Fiber: 0g | Sugar: 0g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 55mg | Iron: 4.7mg

Related Posts:

  • Garlic Sausage
  • Krakow Sausage (Kielbasa Krakowska Krajana)
  • Quick Hot-Smoked Sausage (Honey Garlic)
  • Smoked Kabanos Sausage
  • Smoked Kielbasa (Lisiecka)
  • Smoked Pork Loin (Polish Style)

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(Video) How to Make Polish Sausage: Bob Borkowski Style (Episode 18)

FAQs

How do you make real Polish kielbasa? ›

Use any one of the following techniques:
  1. Grill: Place kielbasa on a hot grill for 4-6 minutes, then flip and cook the other side for 4-6 minutes. ...
  2. Roast: Place kielbasa on tray in a 350° oven for about 20 minutes, turning frequently.
  3. Sautée: Cut kielbasa into 1” thick slices and pan fry it with oil and sliced onions.

What is in traditional kielbasa? ›

It is typically made from pork shoulder, sometimes with a little beef and veal. The kielbasa is seasoned with salt, pepper, garlic, and marjoram, although this varies from family to family. The sausage is commonly boiled and browned, baked, or sautéed with onions.

How is kielbasa sausage made? ›

How is Kielbasa made? Basically, meat is ground with fat and then spices are added. The mixture is then stuffed into hog casings and then smoked. The result is a flavorful meat sausage that can be enjoyed in a variety of ways.

What is fresh Polish sausage made of? ›

Kielbasa. Also known as Polish sausage, this meat is made of pork or a combination or pork and beef. It has a strong garlic flavor along with pimentos, cloves, marjoram and smoke.

Do you fry or boil kielbasa? ›

Generally, most kiełbasa sold outside of Poland is already cooked – either smoked or cured. It can be eaten as-is, but generally tastes best when heated up (more on that below). If you stumble upon a fresh kiełbasa at the deli (for instance “biała” white sausage), you'll need to boil it first.

What is the difference between Polish sausage and kielbasa? ›

Both! When someone talks about kielbasa most people think of Polish Smoked Sausage or Polska Kielbasa Wędzona. Kielbasa translated from the Polish language is simply the word for sausage. The word kielbasa includes American breakfast sausage, German bratwurst, Italian hot sausage, or any other sausage you could name.

What gives Polish sausage its flavor? ›

Garlic: The main signature flavor that distinguishes kielbasa from other sausage varieties is garlic. Marjoram: Another common ingredient you'll find in most kielbasa is marjoram spice, which gives the sausage a little warmth and sweetness.

What is traditional Polish sausage? ›

Kielbasa is a Polish word that describes a traditional type of sausage. A staple of Polish Cuisine, Kielbasa comes in several of varieties of primarily smoked or fresh cooked lean pork, also available in beef, chicken, turkey, and veal. Every region of Poland has its own unique ingredients and recipes.

Do you boil Polish sausage before grilling? ›

No need to boil precooked Polish sausage before laying it on the grill as it's already precooked. To prevent the casing from splitting when it hits the grill, place it on the grill rack with a low- to moderate-heat level.

Is kielbasa healthy to eat? ›

A type of sausage known as 'kielbasa' can load up 330 calories, 24 g of fat, and 1,590 milligrams of sodium with only 6 ounces of kielbasa. These types of foods should be seriously avoided.

How long does kielbasa take to cook in the oven? ›

Roast until skin is crackling and beginning to brown, about 20 minutes.

What are the different types of Polish kielbasa? ›

Kielbasa
Four types of kiełbasa made in Poland: biała kiełbasa (white sausage), kiełbasa krakowska, the thin kabanos (pl. 'kabanosy'), and kiełbasa wiejska (farmhouse sausage)
TypeSausage
Region or stateCentral Europe
Main ingredientsMeat (pork, beef, turkey, lamb, chicken or veal)
Cookbook: Kielbasa Media: Kielbasa
2 more rows

What is Polish sausage seasoned with? ›

Polish Sausage (Kielbasa) is a staple of Polish cuisine. It can be made smoked or fresh, with pork, beef, turkey, veal, venison or a blend of two or more meats. Our own recipe, blended with salt, black pepper, garlic, coriander, allspice, paprika, and marjoram.

How do you make Polish pork kielbasa? ›

Cooking Directions

Place sausage in a skillet. Add 1/2-inch of water. Bring to a boil; reduce heat to low. Cover and simmer for 8-10 minutes or until heated through, turning links once.

How is kielbasa eaten in Poland? ›

A delicious sausage sold uncooked and unsmoked. It may be either boiled, fried, grilled (served with horseradish) or cooked in a sour rye soup (żurek). Some recipes – depending on the region - use spices such as garlic, marjoram, black and white pepper and salt.

What do Polish people eat kielbasa with? ›

Best Polish Sausage Recipes
  • Polish Sausage and Sauerkraut Hash. ...
  • Kielbasa and Cabbage Skillet. ...
  • One Pan Roasted Potatoes and Kielbasa. ...
  • One Pot Kiełbasa with Pasta. ...
  • Polish Sausage Sandwich. ...
  • Hearty Kielbasa, Bean and Vegetable Soup. ...
  • Kielbasa Sausage Potato Casserole. ...
  • Kielbasa Fried Rice.
Feb 4, 2022

How long do you boil Polish sausage? ›

Fresh Kielbasa
  1. BOIL: Place it in a pot of cold water; once the water starts to boil cook it for only 10 minutes on Medium heat. Turn it off and let it sit for another 5 minutes. ...
  2. GRILL: ...
  3. Fry: Put it in a pan with a little water (about an inch) on the bottom, cook on Medium, covered. ...
  4. Bake: Pre-heat over to 375 degrees.

What is the best way to cook Polish sausage? ›

The best way we have found is to simmer the sausage slowly until the internal temperature is 165 degrees. It used to be that you had to cook it until there was no pink (or “cook it until it's dead as Grandma used to say).

Is kielbasa the same as hot dogs? ›

The hot dog is usually steamed, boiled or grilled. Kielbasa. Also known as Polish sausage, this meat is made of pork or a combination or pork and beef. It has a strong garlic flavor along with pimentos, cloves, marjoram and smoke.

Why is it called wedding sausage? ›

About this product: Also called Weselna. This sausage is traditionally served at weddings in eastern European countries. It is a very lean smoked pork sausage with garlic & cracked pepper.

What is the most popular Polish sausage? ›

Wiejska. Among the broad group of Polish sausages, the smoked wiejska kielbasa stands out as the most traditional and popular variety of them all. The sausage is usually prepared with fat trimmings and a combination of ground pork and veal, and then it is generously seasoned with garlic and marjoram.

What makes a Polish sausage Polish? ›

To be considered Polish sausage under Polish governmental standards, the sausage must be made out of cured pork. Some cured beef is acceptable but regulations adopted in 1964 stipulate that 80% of the total meat must be pork. Eastern European countries generally use both pork and veal.

Why are Polish sausages so good? ›

Its delicious taste comes from lean pork combined with allspice, pepper, coriander, and garlic, delivering an incredible depth of flavor in every bite. It is usually used in sandwiches because of its distinct taste, but it can also be used to spice up a salad. This sausage is also known as old-country “starowiejska”.

What is the best way to grill kielbasa? ›

Grilled Polish Sausage Recipe:
  1. Put grill on medium heat, when hot lightly oil grill bars with towel.
  2. Place Polish on grill bars to score.
  3. Cover and cook about 4 minutes on each side.
  4. Serve on toasted bun.

How long should you grill kielbasa? ›

Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides.

How long does it take to cook Polish sausage on the grill? ›

In my experience, 5 to 10 minutes on a grill is enough for kiełbasa to turn nice & golden – but feel free to experiment with the timing.

What is the healthiest meat you can eat? ›

Liver. Liver, particularly beef liver, is one of the most nutritious meats you can eat. It's a great source of high-quality protein; vitamins A, B12, B6; folic acid; iron; zinc; and essential amino acids.

What animal is kielbasa made out of? ›

What Is Kielbasa? Kielbasa is a famous type of lightly pork or pork and beef smoked sausage that hails from Poland. In comparison to traditional sausage, kielbasa usually has a distinctive garlic taste along with other flavorings like smoke, cloves, pimentos and marjoram.

What is the healthiest sausage to eat? ›

The 9 Healthiest Breakfast Sausages
RankProduct
1.Applegate Organics Chicken & Maple Breakfast Sausage
2.Applegate Naturals Savory Turkey Breakfast Sausage Patties
3.Beyond Meat Plant-Based Breakfast Links
4.Teton Waters Ranch Original Grass-Fed Beef Breakfast Links
5 more rows

How do you cook Polish sausage in the oven? ›

How To Cook Polish Sausage In Oven? Simply set the oven at 350 degrees Fahrenheit, slit the sausages and add them along with any toppings ot the oven. Sprinkle with oil and cook for about 45 minutes.

Can you cook kielbasa in the air fryer? ›

Cooking kielbasa in your air fryer is incredibly simple and quick. You only need your favorite cut of kielbasa, any style air fryer and about 10 minutes of time. I use my Instant Duo Crisp air fryer lid and oven style Instant Omni, and the kielbasa turns out tender crisp and full of salty and smoky flavor.

How long is kielbasa good for in the freezer? ›

Dried kielbasa is ready-to-eat, and is similar to salami. If you follow our advice properly, you can keep kielbasa in the freezer for up to 6 months.

What is the difference between Polish sausage and Polska Kielbasa? ›

Both! When someone talks about kielbasa most people think of Polish Smoked Sausage or Polska Kielbasa Wędzona. Kielbasa translated from the Polish language is simply the word for sausage. The word kielbasa includes American breakfast sausage, German bratwurst, Italian hot sausage, or any other sausage you could name.

What makes Polish sausage Polish? ›

To be considered Polish sausage under Polish governmental standards, the sausage must be made out of cured pork. Some cured beef is acceptable but regulations adopted in 1964 stipulate that 80% of the total meat must be pork. Eastern European countries generally use both pork and veal.

Is Polish sausage and kielbasa the same? ›

In Polish, kielbasa means sausage, and sausage plays an important role in Polish culture. It is highly flavorful in its own right, and especially so when mixed with a variety of dishes. For instance, people who prefer milder flavors often use kielbasa to flavor red beans and rice.

Is kielbasa healthy to eat? ›

A type of sausage known as 'kielbasa' can load up 330 calories, 24 g of fat, and 1,590 milligrams of sodium with only 6 ounces of kielbasa. These types of foods should be seriously avoided.

Do you boil kielbasa before grilling? ›

A. It is not necessary to boil smoked kielbasa before grilling. However, fresh kielbasa should be boiled to reach an internal temperature of 168° to 174° F before grilling. After the sausage is warmed thoroughly, add it to a hot grill or saute pan for a nice sear.

Is kielbasa the same as hot dogs? ›

The hot dog is usually steamed, boiled or grilled. Kielbasa. Also known as Polish sausage, this meat is made of pork or a combination or pork and beef. It has a strong garlic flavor along with pimentos, cloves, marjoram and smoke.

Why is it called wedding sausage? ›

About this product: Also called Weselna. This sausage is traditionally served at weddings in eastern European countries. It is a very lean smoked pork sausage with garlic & cracked pepper.

What is Polish sausage seasoned with? ›

Polish Sausage (Kielbasa) is a staple of Polish cuisine. It can be made smoked or fresh, with pork, beef, turkey, veal, venison or a blend of two or more meats. Our own recipe, blended with salt, black pepper, garlic, coriander, allspice, paprika, and marjoram.

How is kielbasa eaten in Poland? ›

A delicious sausage sold uncooked and unsmoked. It may be either boiled, fried, grilled (served with horseradish) or cooked in a sour rye soup (żurek). Some recipes – depending on the region - use spices such as garlic, marjoram, black and white pepper and salt.

What do Polish people eat kielbasa with? ›

Best Polish Sausage Recipes
  • Polish Sausage and Sauerkraut Hash. ...
  • Kielbasa and Cabbage Skillet. ...
  • One Pan Roasted Potatoes and Kielbasa. ...
  • One Pot Kiełbasa with Pasta. ...
  • Polish Sausage Sandwich. ...
  • Hearty Kielbasa, Bean and Vegetable Soup. ...
  • Kielbasa Sausage Potato Casserole. ...
  • Kielbasa Fried Rice.
Feb 4, 2022

What is kielbasa called in Poland? ›

The most popular kiełbasa is also called "Kiełbasa Polska" ("Polish Sausage") or "Kiełbasa Starowiejska" ("Old Countryside Sausage"). In Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled.

How are Polish sausages made? ›

How to Make Polish Sausage: Bob Borkowski Style (Episode 18)

What is special about Polish sausage? ›

Dry kielbasa (sucha) has the advantage of lasting longer, while it still retains its full flavor. Usually dry kielbasa is consumed cold, while the regular one can be eaten both cold and cooked or fried. Also normal kielbasa is favored to use in traditional Polish dishes such as bigos.

What is the healthiest meat you can eat? ›

Liver. Liver, particularly beef liver, is one of the most nutritious meats you can eat. It's a great source of high-quality protein; vitamins A, B12, B6; folic acid; iron; zinc; and essential amino acids.

What is the healthiest sausage to eat? ›

The 9 Healthiest Breakfast Sausages
RankProduct
1.Applegate Organics Chicken & Maple Breakfast Sausage
2.Applegate Naturals Savory Turkey Breakfast Sausage Patties
3.Beyond Meat Plant-Based Breakfast Links
4.Teton Waters Ranch Original Grass-Fed Beef Breakfast Links
5 more rows

Is kielbasa considered processed meat? ›

Examples include kielbasa, mettwurst and Italian pork sausage. Other processed meat and poultry are ready-to-eat. Some are smoked sausages that are cured and cooked. They include frankfurters, ham, knockwurst, bologna, mortadella and other luncheon meats.

Videos

1. How to Make Polish Sausage. Kransky Sausage and Kielbasa Krakowska.
(Eat The World)
2. Polish FRESH SAUSAGE - BIAŁA KIEŁBASA; How to make Polish food by Polish Your Kitchen
(Polish Your Kitchen)
3. Pierogi & Polish Sausage in Poland - The Traditional Way
(Stephen Domo)
4. Making Polish Sausage (Kielbasa) in POLAND
(Stephen Domo)
5. Polish Kielbasa With Really Smoking
(Really Smoking)
6. Polish Sausage Kabanosy Ep. 125
(Gosia R Home Cooking)

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