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Smoked Kielbasa (Lisiecka)

Bring something special to the table with this well-loved recipe.

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

Ingredients

  • 850 g class I pork (lean ham part)
  • 100 g class II pork (ham, shins or ham hocks)
  • 50 g class III pork (ham, shins, ham hocks)
  • 13 g kosher salt (2 heaping tsp)
  • 2.5 g Cure #1 (1/2 tsp, level)
  • 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.