Delicious homemade smoked polish sausage recipes

Polish sausage, also known as kielbasa, is a flavorful and versatile ingredient that can be enjoyed in a variety of dishes. While you can easily find pre-packaged versions in stores, making your own homemade smoked Polish sausage can elevate the flavor to a whole new level. In this article, we will explore some delicious recipes that you can try at home.

Classic Smoked Polish Sausage

Ingredients:

• 5 pounds of pork shoulder
• 1 pound of beef chuck
• 1/2 pound of pork fatback
• 1/2 cup of ice water
• 3 tablespoons of kosher salt
• 2 tablespoons of ground black pepper
• 2 tablespoons of garlic powder
• 2 tablespoons of paprika
• 1 tablespoon of marjoram
• 1 teaspoon of curing salt (optional)

Instructions:

1. Grind the pork shoulder, beef chuck, and pork fatback together using a meat grinder.
2. In a large bowl, combine the ground meat mixture with the ice water, kosher salt, black pepper, garlic powder, paprika, marjoram, and curing salt (if using).
3. Mix well until all the ingredients are evenly incorporated.
4. Stuff the mixture into sausage casings and twist into links.
5. Smoke the sausages in a smoker at 225°F (107°C) for about 4-5 hours or until the internal temperature reaches 160°F (71°C).
6. Remove from the smoker and let the sausages rest for 10-15 minutes before serving.

Q: Do you have to boil Polish sausage before grilling?

A: No, boiling Polish sausage before grilling is not necessary. Smoking the sausages will cook them thoroughly and infuse them with smoky flavors. However, if you prefer a softer texture, you can parboil the sausages for a few minutes before grilling.

Spicy Smoked Polish Sausage with Jalapenos

Ingredients:

• 5 pounds of pork shoulder
• 1 pound of beef chuck
• 1/2 pound of pork fatback
• 1/2 cup of ice water
• 3 tablespoons of kosher salt
• 2 tablespoons of ground black pepper
• 2 tablespoons of garlic powder
• 2 tablespoons of paprika
• 1 tablespoon of marjoram
• 1 teaspoon of curing salt (optional)
• 4-5 jalapeno peppers, diced

Instructions:

1. Follow the same instructions for preparing and smoking the sausage as in the classic recipe above.
2. Add the diced jalapeno peppers to the meat mixture before stuffing into casings.
3. Smoke the sausages as directed in the classic recipe.
4. Enjoy the spicy kick of the jalapenos combined with the smoky flavors of the Polish sausage.

Honey Mustard Glazed Smoked Polish Sausage

Ingredients:

• 5 pounds of pork shoulder
• 1 pound of beef chuck
• 1/2 pound of pork fatback
• 1/2 cup of ice water
• 3 tablespoons of kosher salt
• 2 tablespoons of ground black pepper
• 2 tablespoons of garlic powder
• 2 tablespoons of paprika
• 1 tablespoon of marjoram
• 1 teaspoon of curing salt (optional)
• 1/4 cup of honey
• 2 tablespoons of Dijon mustard

Instructions:

1. Follow the same instructions for preparing and smoking the sausage as in the classic recipe above.
2. In a small bowl, whisk together the honey and Dijon mustard to create the glaze.
3. Brush the glaze over the smoked sausages during the last 30 minutes of smoking.
4. Allow the sausages to rest for a few minutes before serving to let the glaze set.

Whether you prefer the classic version, a spicy twist, or a sweet and tangy glaze, these homemade smoked Polish sausage recipes are sure to impress your family and friends. Experiment with different flavors and enjoy the deliciousness of homemade sausages straight from your smoker!

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