Homemade Polish Sausage (Kielbasa)

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READY IN: 2hrs 30mins
SERVES: 20
YIELD: 5 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak casings in warm water.
  • Using a coarse disk, grind meats and fat together.
  • Add remaining ingredients and mix well.
  • Stuff the casings, creating 18-24 inch links.
  • Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.
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