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Homemade Polish Sausage (Kielbasa)

This recipe sounds more like the fresh kielbasa we get from the Polish butcher than any other recipe I have come across. Unlike the smoked version, this needs to be cooked thoroughly. You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes.

Ready In:
2hrs 30mins
Serves:
Yields:
Units:

ingredients

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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@Lorac
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@Lorac
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"This recipe sounds more like the fresh kielbasa we get from the Polish butcher than any other recipe I have come across. Unlike the smoked version, this needs to be cooked thoroughly. You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes."
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  1. Lorac
    This recipe sounds more like the fresh kielbasa we get from the Polish butcher than any other recipe I have come across. Unlike the smoked version, this needs to be cooked thoroughly. You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes.
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