Homemade Kielbasa Sausage Recipe
User Reviews
4.8
-
Prep Time
55 mins
-
Cook Time
30 mins
-
Total Time
1 hr 25 mins
-
Servings
10 servings
-
Calories
596 kcal
-
Course
Main Course
Homemade Kielbasa Sausage Recipe
Description
Homemade Kielbasa Sausage Recipe involves mixing ground meat—such as beef, chicken, pork, or turkey—with grated onion, garlic, bay leaves, and mustard seeds for depth of flavor. Salt and black pepper are added to taste. The sausage casings are prepared by rinsing in water to remove excess salt and make them pliable for stuffing. Using a meat grinder attachment, the sausage mixture is pushed into the casings slowly to avoid bursts. After filling and tying off the casings, the sausages can be formed into links by twisting the casing tightly between portions or shaped as a spiral. This method yields a traditional Eastern European-style sausage with aromatic spices and a satisfying texture from fresh ingredients.
Ingredients
- 5 lbs ground meat (beef, chicken, pork or turkey)
- 1 onion grated, large
- 5 garlic grated, cloves
- 1 tbsp bay leaves chopped
- 2 tbsp yellow mustard seeds
- 1 tbsp salt adjust to taste
- 1 tbsp black pepper adjust to taste, ground
- 2 Sausage casings long
Instructions
- Using your hands, combine the ground meat, onion, garlic, bay leaves, mustard seeds, salt, and pepper.
- Run water through the sausage casings to rid them of excess salt. Note: Wet casings will also be easier to attach to the stuffer.
- Remove the cutting knife from the grinder and attach the stuffer. Secure the casing onto the stuffer by sliding it completely over the piping piece. Note: You can trim the casing for smaller sausage spirals or links.
- Fill up the grinder with the meat mixture. Holding the sausage casing taut with one hand and slowly pushing down the meat mixture with the plunger in the other, fill up the casing with meat. Make sure it's not too thick or it will rip.
- Once the casing is full, pull it off the stuffer. Tie the loose end in a knot. If making links, twist the casing in between each link tightly, moving down the casing until you reach the end. Leave enough casing at the end to tie a knot to secure the filling inside. If you're making a spiral, simply secure both ends of the casing with a knot and twist the casing into a spiral shape.
- Preheat the oven to 350°F. Place sausage on a baking tray. Poke it with a toothpick, creating small holes to allow liquid to escape and prevent the sausage from ripping.
- Bake sausage for 30 minutes, or until golden brown.
Freezing Homemade Sausage
- Place raw sausage in a freezer-safe bag, remove all the excess air before sealing. Frozen sausage will stay fresh for up to three months in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 3g | 1% |
| Protein | 40g | 80% |
| Fat | 46g | 71% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 3g | 150% |
| Cholesterol | 161mg | 54% |
| Sodium | 851mg | 35% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
