Smoked Kielbasa (Lisiecka)
User Reviews
5
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Prep Time
1 hr
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Cook Time
4 hrs
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Additional Time
2 d 5 hrs
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Cuisine
Polish, Eastern European
Smoked Kielbasa (Lisiecka)
Description
The recipe uses lean ham and varying grades of pork cuts to create a balanced Kielbasa with specific textures and flavors. The meats are first cured separately with kosher salt and curing salt, held under refrigeration for two days to develop flavor and ensure preservation. The curing process is crucial to safety and taste.
After curing, the fattier cuts are ground with garlic, then combined in a stand mixer with the hand-cut lean meat and spices, including white and black pepper. Mixing ensures uniform distribution of seasonings. The mixture is stuffed into 55 mm natural hog casings formed into rings, with careful pricking to release trapped air pockets which helps avoid spoilage.
The sausages are then hung in a drafty room to dry for a few hours until the casing feels dry to the touch. They undergo a cold drying period in a smoker without smoke, followed by smoking at controlled low temperatures to impart smoky flavor while slowly curing the meat. This process yields a firm, flavorful sausage suitable for cooking or slicing.
Ingredients
- 850 g pork lean ham part, class I
- 100 g pork ham, shins or ham hocks, class II
- 50 g pork ham, shins, ham hocks, class III
- 13 g kosher salt (2 heaping tsp)
- 2.5 g salt 1/2 tsp, level, curing salt #1
- 4 g garlic (1 clove)
- 3 g white pepper ( 1 1/2 tsp)
- 2 g black pepper (crushed or coarsely ground, about 1 tsp)
Instructions
- Cut lean pork into .75 - 1" pieces. Set aside.
- Cut fattier class II and class II pork into 3" - 4" pieces. Set aside.
- Mix salt with cure #1 and divide proportionally for each meat type: lean pork - 12.3 g and fattier pork - 2.2 g. Scale up if making a double, triple, etc. batch.
- Mix each meat type with its allocated curing mixture in a separate bowl and refrigerate for 48 hours.
- Grind the fattier pork together with the garlic through a 1/8” (3 mm) plate. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Add the hand-cut lean meat and the spices. Mix on the lowest speed for 5-10 minutes. Add a few tablespoons of water if the mixture is too thick.
- Stuff into 55 mm natural hog casings and form rings. Prickle air pockets with a needle.
- Hang the sausages at room temperature in a drafty area until the casings feel dry or mostly dry, about 2-3 hours.
- Dry in a smoker without smoke for 30-45 minutes at 110F - 130F with dampers fully open.
- Smoke at around 130F to 140F for 3 hours.
- Bake in the smoker at 175F - 195F until the internal temperature reaches 154F - 158F. This can be done in a oven. You can also finish by poaching or steaming.
- Cool down to about 50F - 60F by placings sausages on a cold surface, e.g. a marble slab. Refrigerate thereafter.
User Reviews
Overall Rating
5
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