Fresh Homemade Kielbasa

Total Time
Prep 2 hrs
Cook 0 mins

My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.

Ingredients Nutrition


  1. In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
  2. Soak casings in 6 cups warm water.
  3. Using about one foot of casing for one pound of meat mixture, stuff the casings.
  4. Keep unused casings wet while working, if they start to dry out, they will tear.
  5. Use in your favorite kielbasa recipes.
  6. Kielbasa can be frozen for later use.


Most Helpful

We enjoyed this last night. I'd add more spices to make ours a bit more spice next time. After reading my KitchenAid booklet that came with my sausage stuffer I find that I only needed to grind the meat once using the coarse blades. Also Dee said not to trim the meat too lean. What I bought at the store was very lean so the Kielbasa was on the drier side. So next time I'll use about an 85%lean meat, also I want to try smoking some after I make it. TY will make again.

Charlotte J September 03, 2002

This was exactly what I was looking for. I needed a keilbasa sausage filling not for traditional sausages but for little patties in cooked in caul fat. The pork was high fat (just guessing, but at least 35% fat if not more) and it just wouldn't be right without that fat because that's where the flavour lies as you say. I added a bit more garlic and toasted the mustard seeds a bit, but other than that I didn't change anything. Thanks, Dee.

Jangomango July 05, 2003

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