Kielbasa, How to Cook Fresh Homemade Kielbasa

"Should you make my Kielbasa, Homemade Kielbasa, Fresh Polish Sausage, Recipe #386789, this is a very good way to cook it. This is better even than simmering it in beer. Servings, of course, depend on the amount you are cooking! As to cooking time, remember, this is RAW pork; it requires sufficient cooking time."
photo by Denny J. photo by Denny J.
photo by Denny J.
Ready In:




  • If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking.
  • Add enough boiling water to cover.
  • Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid.
  • Sausage comes out moist and delicious, but not brown.
  • Can be frozen after cooking. Wrap very well. Vac seal if you can.

Questions & Replies

Got a question? Share it with the community!


  1. Love this recipe, especially with a few tweaks. First, substitute a good beer for the water. Use something malty and sweeter, without too much of the bitter hops. Wheat beers, sweet dark ales, and marzens (Oktoberfest) work particularly well. Second, you only need to gently simmer the Kielbasa for about 30 minutes. Then let it cool for a bit in the liquid. Finally, throw it on the grill on a low heat to lightly brown the outside. Your Kielbasa will be tender and flavorful inside, with a lightly crispy crust on the outside. One of our favorite recipes!
  2. Sausages use different casings. Fresh Polish sausage uses a casing that is pretty non porous so water is great for polish sausage but not necessarily for others. When I make it what I do is put the sausage in a pan and then fill water just to cover the sausage. Bring it to a boil and let it boil until the water is gone. Turn the heat down a bit and then fry until browned on both sides. I think the browning adds to the flavor.
  3. DH said that this produced "cassoulet grade" sausage. This is quite the compliment, indeed, as cassoulet is one of his favorite dishes. As it simmered, my kids and husband kept commenting on how good it smelled in the house. I used a 1lb fresh kielbasa and, afterwards, browned it in a cast iron skillet. Prepared for last night's dinner Recipe #58823. It was enjoyed by all. Thank you. Oh, and the next time I do cook cassoulet, I'll be sure to use your method!
  4. My nephew LOVED his grandma's homemade kielbasa! She's been gone since '94 but for special occasions we buy it fresh from a local butcher shop. It's not my mom's, but it will pass. I bought some for Mother's day and used this method to cook it - YUM! I used the marjoram (that was the secret ingredient when she made her sausage) and it added a great savory taste! Despite the reviewer who compared this to cardboard, this is fresh, nonsmoked pork and needs to be cooked for an hour to be cooked well! Your added ingredients made this just like Mom's! This is the method I will use from now on. Thanks for posting Jezski. Made for Zaar Cookbook Tag.
  5. I made alot and it's awesome. Thanks. I added a some garlic salt to the boil to compunsate for anyone watering and I couldn't find mustard seeds, so I got powder added a Lil extra. I think it's awesome.


  1. I can't believe I haven't rated this yet!!! I've used this to cook fresh kielbasa, polish sausage and potato sausage....even fresh bratwurst, but used beer instead of water...YUM!!! GREAT recipe...THANKS for sharing!!!



Find More Recipes