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Smoked Kielbasa (Lisiecka)
5 from 16 votes

Smoked Kielbasa (Lisiecka)

Smoked Kielbasa Lisiecka is a traditional sausage combining three classes of pork meat, cured with salt and curing salt, seasoned with garlic and white and black pepper. The meats are cured separately, ground, and mixed before stuffing into natural hog casings formed into rings. The sausages are dried and cold-smoked to develop flavor and preserve the meat.

Prep Time
1 hr
Cook Time
4 hrs
Additional Time
2 d 5 hrs
Course: Appetizer, Lunch
Cuisine: Polish, Eastern European

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

    Cup of Yum
  1. Cut lean pork into .75 - 1" pieces. Set aside.
  2. Cut fattier class II and class II pork into 3" - 4" pieces. Set aside.
  3. 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.
  4. Mix each meat type with its allocated curing mixture in a separate bowl and refrigerate for 48 hours.
  5. 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.
  6. Stuff into 55 mm natural hog casings and form rings. Prickle air pockets with a needle.
  7. Hang the sausages at room temperature in a drafty area until the casings feel dry or mostly dry, about 2-3 hours.
  8. Dry in a smoker without smoke for 30-45 minutes at 110F - 130F with dampers fully open.
  9. Smoke at around 130F to 140F for 3 hours.
  10. 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.
  11. Cool down to about 50F - 60F by placings sausages on a cold surface, e.g. a marble slab. Refrigerate thereafter.