Best 5 Fresh Old Fashioned Polish Sausage Recipes

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Tantalize your taste buds with a culinary journey to Poland, where a symphony of flavors awaits in the form of traditional Polish sausage. This delectable dish, known as "Fresh Old Fashioned Polish Sausage," is a handcrafted masterpiece that embodies the essence of Polish culinary heritage.

Crafted with a blend of premium pork and beef, this sausage is a testament to the skill and dedication of artisan butchers. Seasoned to perfection with a medley of aromatic spices, including garlic, pepper, and marjoram, each bite promises an explosion of savory goodness.

This article presents a collection of carefully curated recipes, each offering a unique twist on the classic Polish sausage. Whether you prefer the simplicity of a traditional recipe or the excitement of more adventurous flavor combinations, you'll find a recipe here that suits your palate.

From the classic boiled sausage, bursting with juicy flavors, to the tantalizing smoked sausage, infused with a smoky aroma that lingers on the tongue, this article has it all. And for those who crave something truly special, the kielbasa with sauerkraut recipe offers a harmonious blend of tangy sauerkraut and succulent sausage, guaranteed to leave you craving more.

So, embark on this culinary adventure and discover the hidden depths of flavor that Polish sausage has to offer. With step-by-step instructions and helpful tips, these recipes will guide you in creating authentic Polish sausage that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE



Kielbasa, Homemade Kielbasa, Fresh Polish Sausage image

Posting as requested. We've perfected this recipe to OUR taste (very peppery and garlicky) over 20 years; my mother worked on it for years prior to that, even helping a Polish friend make it for a little Polish grocery store/butcher shop she owned. That said, we've found that it all works differently every year, depending on the quality of the meat, spices and casings. There's always SOME kind of problem! But it ends up remarkably consistent in taste. The directions are deliberately lengthy, the way I wrote them for a non-Polish non-sausage-making friend. And they're a little informal here and there. But DO read them through before you get into this project! Prep time and sausage-making time are actually just a couple of hours each day for 2 days. We use an electric grinder which forces the meat through a horn into the casing. Recipe #387079 is our favorite way to cook this kielbasa. Make this 3-4 weeks ahead, wrap very well, and freeze in vac packs. You can also cook it before you freeze it; we don't. We've kept this in the deep-freeze for several months with no loss in quality. Oh, and we call this fresh sausage because we don't smoke it. You certainly can do that, if you like the flavor.

Provided by Jezski

Categories     Pork

Time P2D

Yield 12-14 lbs., 40-50 serving(s)

Number Of Ingredients 9

casing
10 -12 lbs pork butt, whole pieces, not ground, fatty is good
3 -6 fresh garlic cloves
1 tablespoon garlic powder (yes, powder, too!)
4 -6 tablespoons salt (we use kosher salt)
1 tablespoon Accent seasoning
1 tablespoon white sugar (some people use brown sugar, we don't)
4 -6 tablespoons fresh ground coarse black pepper
some people use a little marjoram, we don't

Steps:

  • Put the garlic through a garlic press or mince really fine. Put the seasonings into a small pot with a pint of water. Boil and then cool. Here's where my Mom always said taste it and I wouldn't. That could account for the variance in taste from year to year!
  • Meanwhile, cut the pork off the bone. Cut into strips maybe 1" by 3". Doesn't have to be exact size, we get pretty sloppy with it. Strips go through the grinder better than chunks. Don't trim anything off, unless you just can't stand not to. Trust me, if there's not enough fat, the kielbasa will be dry and hard. DO trim off any bloody-type stuff though. We then put the meat into plastic dishpans, pour the cool liquid over, add about 4 cups ice cubes and mix together until your hands freeze. It should be kinda sloppy. If not, add more water or ice. Cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor. Stir occasionally. The ice will probably all be melted the next day before you make the sausage. The meat kind of absorbs the flavors. Yes, it will smell up the fridge. In fact, it will smell up the whole house! Open the windows. Make the neighbors crazy!
  • Next day, take the casings out and soak in warm water for several hours; it makes them more flexible. Cut in 4 ft. lengths. Shove the meat in the freezer for 1/2 to 1 hour before you start. The meat stiffens up a little and it's easier to put through the grinder. (We forget to do this a lot!) Stick one end of each casing on the faucet and run warm water through the inside of the casing.
  • Ready? (Keep everything as cold as you can) This is the fun part. Put a little oil on your hand and run it over the horn where the meat will come out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it. I find for me that it's better if I hold it up while it's filling, less pressure on the casing. We make each one about 12-16". Or until it splits! Tie it off with string or knot the end if you can get it close to the end of the filled casing. Some people twist it every 6" or so to make smaller sausages. If the darn thing splits, you gotta scrape out the meat, dump it back with the other stuff in the dishpan and start over. Some years you're lucky, but some years the darn things split all the time. That's one reason for soaking the casings for a longer time, they don't split as easily. Sometimes it's just a bad batch of casings. Then all you can do is swear at it.
  • We put the coils of sausage back into clean dishpans (on a rack if possible) and put back into fridge to kinda dry overnight. Then we pack them in Saran, aluminum foil, ziplock bags, anything that will keep the smell in, and put the packages in the freezer. We make 2-3 lb. packages. Since I have a vacuum sealer, I use that. It works really great.
  • By the way, the sausage is pale because it is not smoked. We don't care for smoked kielbasa. But you can smoke it before freezing. Can't help you with that, though!
  • We've been able to keep the sausage frozen for months. Just keep everything cold and clean while you're working. Keep a lot of paper towels handy to dry hands, answer the doggone telephone, etc.
  • We have found over the years, that pork has become much leaner now.That is sometimes a problem. We've considered buying more fat and mixing it in but never have. It worked out all right just not cutting off any fat. But insufficient fat makes for dry sausage.
  • It takes up about 1-1/2 hours altogether to fill the casings. It's really simple and easy. Of course sometimes we have splashes on the walls when "someone" gets a little rough pushing the meat through the grinder. Hey, that's the fun of it. It's a messy job, but someone has to do it.
  • Oh yeah, the house smells for 3-4 days. But it smells good. If you like garlic. All the seasonings are to your personal taste. You really need a lot of salt though. The pepper -- eh, how much do you like? We like a lot. Same with the garlic.
  • We keep a little of the ground meat and cook a couple of small patties of the sausage. That's when you can taste it and find out what you did wrong in the seasoning, too late, of course.
  • Use the plate in the grinder which grinds the meat coarse. It's better if the meat is a little chunky. You don't want a mealy texture.
  • If you run a search on google, you can find other information under kielbasa.
  • One recipe I found says to knead meat and seasonings. Supposedly the more you knead, the more tender the sausage. We've never tried that.
  • In recent years, we've set aside 3-4 lbs. of the ground sausage meat and made it into small patties like breakfast sausage, and larger patties like hamburgers. The grandkids really like that. We do, too. But for Easter and Christmas, it has to be the links.

FRESH OLD FASHIONED POLISH SAUSAGE RECIPE - (4/5)



Fresh Old Fashioned Polish Sausage Recipe - (4/5) image

Provided by á-5765

Number Of Ingredients 9

4 pounds boneless pork butt
1 pound veal (or chicken) stew meat
2 teaspoons coarse ground pepper
1 tablespoon marjoram leaves
4 to 6 cloves garlic, minced
1/4 teaspoon ground allspice
1 cup cold water
3 to 4 teaspoons salt
Hog casings (if making links)

Steps:

  • Cut the meat into one-inch cubes. Put through medium grinder. Using your hands (wear latex or rubber gloves, if you prefer), mix the pepper, marjoram, garlic, allspice, water and salt into the meat. Cover and chill at least two hours or overnight. Make into patties or links using hog casing. If links, spread on a tray and refrigerate for up to three days, turning daily to allow sausages to dry and cure. Makes five pounds of sausage. To cook, you can grill or brown in a skillet. Cook thoroughly, at least 20 minutes.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION



Top 10 Polish Sausage Recipe Collection image

Try these Polish sausage recipes for an easy weeknight meal! From soup to pasta to potato pie, get a taste of Poland with these simple dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Polish Sausage Dogs
Smoked Polish Sausage Soup
Smoked Polish Sausage and Sauerkraut
Polish Sausage and Pepper Pasta
Polish Sausage and Veggies
Kielbasa and Lentil Soup
Kielbasa and Pierogi Sheet Pan Dinner
Polish Beans and Sausage
Bigos (Polish Hunter's Stew)
Sausage and Potato Pot Pie

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Polish sausage recipe in 30 minutes or less!

Nutrition Facts :

AUTHENTIC HOMEMADE POLISH SAUSAGE



Authentic Homemade Polish Sausage image

Make and share this Authentic Homemade Polish Sausage recipe from Food.com.

Provided by The Hoffs

Categories     Pork

Time P2DT1h30m

Yield 10 lbs., 10 serving(s)

Number Of Ingredients 9

10 lbs pork, butts gorund coarse
1/3 cup salt
3 tablespoons pepper
2 tablespoons leaves marjoram, crushed finely between palms
5 -6 kernels garlic
3 cups warm water
garlic salt (optional)
2 tablespoons sugar
hog casing, use 45ft of casing

Steps:

  • Have the pork butts ground coarse and place in a large pan.
  • Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
  • Add the finely mashed garlic and the other above ingredients to the pork butts.
  • Mix it well.
  • If possible, allow the mixtures to remain overnight in the refrigerator.
  • Fill the casings with the meat mixture after washing the casings out with water.
  • To cook, place sausage in pot with water, bring to boil.
  • Skim, cover and simmer for about 45 minutes.
  • Remove form water.
  • Place in oven for additional browning at 325 degrees for about 45 minutes.
  • The uncooked sausage can also be placed in plastic bags and frozen for later use.

Nutrition Facts : Calories 1021.3, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 4043.8, Carbohydrate 13.9, Fiber 1.3, Sugar 2.8, Protein 134.8

THE ORIGINAL KIELBASA AND SAUERKRAUT



The Original Kielbasa and Sauerkraut image

This is a family recipe passed down from my grandfather and my father who still make every New Year's Day. It's the best. Trust me, you'll love this recipe. It's original and kinda simple. It's 'old school.' Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish.

Provided by egnatuk

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 4h45m

Yield 8

Number Of Ingredients 4

8 ounces pork fatback, diced
2 (16 ounce) packages sauerkraut, drained
2 heads cabbage, cored and sliced into long, thin shreds
5 links kielbasa sausage, cubed

Steps:

  • Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

Nutrition Facts : Calories 686 calories, Carbohydrate 23.9 g, Cholesterol 92.1 mg, Fat 57.9 g, Fiber 10.4 g, Protein 18.9 g, SaturatedFat 24.4 g, Sodium 1679.2 mg, Sugar 13.2 g

Tips:

  • Choose high-quality meat: Use fresh, high-quality pork for the best flavor and texture.
  • Grind the meat yourself: Grinding the meat yourself ensures that it is fresh and free of unwanted additives.
  • Use a combination of pork cuts: Combining different cuts of pork, such as pork shoulder and pork belly, creates a more flavorful and juicy sausage.
  • Season the sausage generously: Don't be afraid to use plenty of seasonings, such as garlic, salt, pepper, and paprika.
  • Stuff the sausage casings tightly: This will prevent the sausage from breaking during cooking.
  • Smoke the sausage slowly and evenly: Smoking the sausage slowly and evenly helps to develop the best flavor and texture.
  • Cook the sausage to an internal temperature of 160°F (71°C): This will ensure that the sausage is cooked through and safe to eat.

Conclusion:

Fresh old-fashioned Polish sausage is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are grilling it, frying it, or baking it, Polish sausage is sure to be a hit. So next time you are looking for a hearty and flavorful meal, give this classic Polish recipe a try.

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