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    You are in: Home / Recipes / Fresh Homemade Kielbasa Recipe
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    Fresh Homemade Kielbasa

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Dee514's Note:

    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.

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    Ingredients:

    Serves: 24

    Yield:

    Pounds

    Units: US | Metric

    Directions:

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

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on September 03, 2002

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2003

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2004

      45

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    Nutritional Facts for Fresh Homemade Kielbasa

    Serving Size: 1 (182 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 287.6
     
    Calories from Fat 179
    62%
    Total Fat 19.9 g
    30%
    Saturated Fat 7.3 g
    36%
    Cholesterol 88.9 mg
    29%
    Sodium 1249.7 mg
    52%
    Total Carbohydrate 0.8 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.2 g
    1%
    Protein 24.5 g
    49%

    The following items or measurements are not included:

    casings

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