Polish Kielbasa (Swojska) Sausage

Kalahari Khabu Polish Kielbasa Yield: about 10–12 pounds finished sausage (approx. 20–24 links, depending on length)

Ingredients

• 7 lb pork shoulder, partially frozen (about 80% lean / 20% fat)
• 3 lb pork fatback or additional pork shoulder with higher fat
• 4 cups crushed ice (for keeping meat cold while grinding)
• 4 tbsp kosher salt
• 2 tbsp Prague Cure #1 (optional, for pink color and safe cure if you plan to keep refrigerated for days; follow manufacturer dosing if different)
• 3 tbsp sugar (or 2 tbsp dextrose + 1 tbsp sugar)
• 2 tbsp ground black pepper
• 2 tbsp garlic powder (or 8–10 cloves fresh garlic, minced)
• 2 tbsp marjoram, dried
• 1 tbsp ground allspice
• 1 tbsp ground coriander
• 1 tbsp smoked paprika (optional, for subtle smokiness)
• 1 cup cold water or crushed ice (additional, to emulsify)
• Natural hog casings (soaked and flushed) — enough for yield, ~10–15 feet
• Optional: 1/4 cup cold beer or apple juice (for flavor variation)

Equipment

• Meat grinder (coarse and medium plates recommended)
• Sausage stuffer (hand or electric) — your Kalahari Khabu stuffer
• Thermometer
• Smoker (or oven for poaching/roasting)
• Kitchen twine or butcher’s twine for linking

Procedure

1. Prep casings and equipment

• Soak natural hog casings in warm water for 30–60 minutes. Rinse inside and out; flush with water until clear. Keep submerged in salted water until use.
• Chill grinder parts, bowls, and knives in freezer or ice water — cold helps texture and safety.

1. Prepare meat

• Cut pork shoulder and fat into 1–2 inch cubes. Keep meat cold — work fast to maintain temperature below 40°F.
• Toss meat with crushed ice, salt, cure (if using), sugar, and spices. Mix gently and refrigerate for 20–30 minutes to allow salt/cure to extract protein.

1. Grind

• Grind chilled meat through a coarse plate first, then through a medium plate for a traditional coarse polish texture. Keep everything cold; add crushed ice/cold water occasionally to maintain temperature ~28–35°F.

1. Mix and bind

• Transfer ground meat to a chilled bowl. Add remaining cold water or beer/apple juice a little at a time.
• Mix by hand or with a stand mixer on low until mixture becomes slightly sticky and tacky (protein extraction). This typically takes 2–4 minutes.
• Check seasoning by frying a small pat: cook a teaspoon-sized pat and taste; adjust salt/pepper/garlic if needed and re-mix.

1. Stuff

• Fit stuffer with tube sized for hog casings (approx. 28–32 mm). Slide prepared casing onto nozzle leaving a tail of 6–8 inches.
• Fill stuffer hopper, keep meat cold. Stuff firmly but not overly tight to avoid bursting. Aim for even diameter.
• Twist into links at desired length (6–8 inches typical). Twist alternating directions for even links. Prick any visible air pockets with a sterile needle.

1. Rest/dry

• Hang or lay links in refrigerator for 12–24 hours to dry slightly and let flavors meld. This helps casing adhere and improves smoke uptake.

1. Smoke (recommended) or poach/roast

• Cold-smoking at home requires care. For classic flavor: preheat smoker to 160–180°F, add mild wood (apple, cherry, or hickory blend), and smoke sausages until internal temp reaches 150°F (~1.5–2 hours). Then finish by raising heat to 200–205°F to firm and reach 160–165°F if desired.
• Alternative: Poach gently in simmering water (not boiling) to 160°F, then brown in a skillet or roast at 375°F until internal temp 160°F and casing browned.

1. Cool and store

• Cool sausages in ice bath if you’re using cure or want to stop cooking quickly; pat dry.
• Refrigerate for up to 7 days (without cure) or longer if cured and vacuum sealed. Freeze for long-term storage.

Here are the pound → kilogram/gram conversions from the recipe:

• 7 lb pork shoulder = 3.175 kg (3,175 g)
• 3 lb pork fatback = 1.361 kg (1,361 g)
• Yield: 10 lb = 4.54 kg (4,540 g); 12 lb = 5.44 kg (5,440 g)