Homemade Kielbasa Recipe

Introduction

Homemade kielbasa is a flavorful Polish sausage that’s surprisingly easy to make at home. This recipe combines ground pork and beef with a blend of seasonings and a special cure for authentic taste and texture. With just a bit of preparation, you can enjoy fresh, savory kielbasa straight from your oven.

Ingredients

• 0.2 oz. garlic
• 1.25 oz. salt
• 0.25 oz. Morton’s Tender Quick Meat Cure
• 0.15 oz. pepper
• 1 drop liquid smoke (optional)
• 2 lbs. cubed pork, ½” cubes
• 1.5 lbs. ground pork
• 1.5 lbs. ground beef
• Water

Instructions

1. Step 1: Use a blender to puree the garlic with 2 tablespoons of water. Set aside for a moment.
2. Step 2: In a small bowl, measure 2 tablespoons of water. Dissolve the salt and Morton’s meat cure in this water.
3. Step 3: Add the salt and cure mixture to the garlic and water mixture. Then add the pepper and liquid smoke, if using.
4. Step 4: Combine all the meat (cubed pork, ground pork, and ground beef) in a large mixing bowl.
5. Step 5: Add the garlic-pepper-salt-cure-water mixture to the meat and mix thoroughly with your hands.
6. Step 6: Continue mixing the meat with your hands, adding water one teaspoon at a time, until the mixture becomes sticky and adheres to your hands. A good test is to squeeze a handful, then invert your hand—the meat should stick and not fall off.
7. Step 7: Place the mixture into a sausage stuffer and stuff into casings following the stuffer’s instructions. Alternatively, form cylindrical meat shapes about 1½ inches in diameter and 12 inches long without equipment.
8. Step 8: Refrigerate the sausages in a single layer for 24 hours to allow the cure to penetrate and for the shape to set. Wrap in plastic and foil if not using casings.
9. Step 9: Preheat your oven to 325°F (163°C).
10. Step 10: If wrapped, carefully remove the foil and plastic wrap. Lay the sausages or casings on an oven-safe rack over a baking sheet.
11. Step 11: Bake until the internal temperature reaches 160°F (71°C), about 45 to 60 minutes.
12. Step 12: Remove from the oven and let cool.
13. Step 13: Slice and enjoy your homemade kielbasa.

Tips & Variations

• Use liquid smoke sparingly to avoid overpowering the natural flavors.
• For a spicier kielbasa, add crushed red pepper flakes or smoked paprika to the seasoning mix.
• Ensure the meat is very cold while mixing to maintain a good texture.
• If you don’t have a sausage stuffer, tightly wrapping the mixture in plastic wrap and baking works well for a similar shape and texture.
• Letting the sausages cure overnight is key for the best flavor and texture development.

Storage

Store homemade kielbasa in the refrigerator wrapped tightly in plastic wrap or in an airtight container for up to 3 days. You can also freeze it for up to 3 months. To reheat, warm gently in a skillet or in the oven until heated through. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only ground pork or beef instead of both?

Yes, you can use only one type of meat, but using both pork and beef adds a balanced flavor and richer texture typical of traditional kielbasa.

What is Morton’s Tender Quick Meat Cure and why is it used?

Morton’s Tender Quick is a curing salt that helps preserve the meat, enhances flavor, and improves texture. It’s essential for making safe, flavorful homemade sausages.

Homemade Kielbasa Recipe

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4.7 from 82 reviews

This Homemade Kielbasa recipe guides you step-by-step to create traditional Polish sausage using a blend of cubed pork, ground pork, and ground beef, seasoned with garlic, pepper, salt, and a special meat cure. The mixture is blended, stuffed into casings, cured overnight, and then oven-baked to perfection, resulting in flavorful, juicy kielbasa ready to slice and serve.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 45-60 minutes
• Total Time: 25 hours 30 minutes
• Yield: Approximately 8–9 sausages, about 12 inches each 1x
• Category: Sausage
• Method: Baking
• Cuisine: Polish

Ingredients

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Meat

• 2 lbs. cubed pork, ½” cubes
• 1.5 lbs. ground pork
• 1.5 lbs. ground beef

Seasonings & Curing

• 0.2 oz. garlic
• 1.25 oz. salt
• 0.25 oz. Morton’s Tender Quick Meat Cure
• 0.15 oz. pepper
• 1 drop liquid smoke (optional)

Other

• Water (as needed for blending and mixing)

Instructions

1. Puree the garlic: Use a blender to puree the garlic with 2 tablespoons of water. Set this mixture aside for a moment.
2. Dissolve cure and salt: In a small bowl, measure 2 tablespoons of water and dissolve the salt and Morton’s Tender Quick Meat Cure in the water.
3. Combine seasoning mixture: Add the salt and cure mixture to the garlic puree. Then add the pepper and liquid smoke (if using) to this liquid seasoning blend and mix well.
4. Mix meats: Place all the cubed pork, ground pork, and ground beef into a large mixing bowl and mix several times with your hands to combine.
5. Add seasoning blend to meat: Pour the garlic-pepper-salt-cure-water mixture over the combined meats and begin mixing thoroughly by hand.
6. Incorporate water for stickiness: Continue mixing by hand, gradually adding water one teaspoon at a time, until the mixture is sticky and adheres to your hands. To test, squeeze a handful of meat, open your palm, invert your hand, and the meat should not fall off.
7. Stuff the sausage: Transfer the meat mixture into a sausage stuffer and stuff into natural or synthetic casings according to the equipment instructions. Alternatively, shape into cylindrical meat tubes about 1½ inches in diameter and 12 inches long if you don’t have specialized equipment.
8. Cure the sausage: Refrigerate the sausages in a single layer (in casings or wrapped in plastic and foil) for 24 hours, allowing the cure to penetrate and the sausage shape to set.
9. Preheat oven: Set your oven to 325°F (163°C) to prepare for baking.
10. Prepare for baking: Remove foil and plastic wrap from sausages if used instead of casings. Arrange the sausage cylinders or stuffed casings on an oven-safe rack placed over a baking sheet.
11. Bake the sausage: Bake in the preheated oven for 45 to 60 minutes until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer.
12. Cool the sausages: Remove the kielbasa from the oven and allow it to cool to room temperature.
13. Slice and serve: Once cooled, slice the kielbasa to your preferred thickness and enjoy as desired.

Notes

• If you do not have sausage casings or a stuffer, forming the meat into tubes by hand and wrapping tightly with plastic wrap and foil is an effective alternative.
• Liquid smoke is optional but adds a traditional smoky flavor typical in kielbasa.
• Ensure the internal temperature reaches 160°F to guarantee the sausage is safely cooked.
• The curing time of 24 hours is essential for flavor development and texture setting.
• Use an instant-read thermometer for accurate temperature monitoring.

Keywords: kielbasa, Polish sausage, homemade sausage, meat cure, baking sausage, pork sausage