Making homemade kielbasa is easier than you might think, even if you don’t have specialized sausage-making equipment. The flavor is incredible, and you’ll love the satisfaction of preparing it yourself!
Ingredients
- Garlic: 0.2 oz. (or 2–3 cloves)
- Salt: 1.25 oz. (about 6 tsp.)
- Morton’s Tender Quick Meat Cure: 0.25 oz. (1 ½ tsp.)
- Pepper: 0.15 oz. (2 tsp.)
- Liquid Smoke (optional): 1 drop
- Cubed Pork: 2 lbs., cut into ½” cubes
- Ground Pork: 1.5 lbs.
- Ground Beef: 1.5 lbs.
- Water
Instructions
Step 1: Prepare the Garlic Mixture:
Use a blender to puree the garlic with 2 tablespoons of water. Set aside.
Step 2: Mix Salt and Cure:
In a small bowl, dissolve the salt and Morton’s meat cure in 2 tablespoons of water.
Step 3: Combine Mixtures:
Add the salt-cure water to the garlic mixture. Stir in the pepper and liquid smoke (if using).
Step 4: Combine the Meat:
Place the cubed pork, ground pork, and ground beef in a large mixing bowl. Add the garlic-pepper-salt-cure mixture and mix thoroughly with your hands.
Step 5: Adjust Consistency:
Continue mixing the meat by hand, adding water 1 teaspoon at a time, until the mixture becomes sticky. It should adhere to your hand when squeezed and inverted.
Step 6: Form Sausages:
- If using a sausage stuffer, follow the manufacturer’s instructions to stuff the mixture into casings, making cylinders about 1½ inches in diameter and 12 inches long.
- If not using casings, shape the mixture into cylinders of the same size and wrap tightly in plastic wrap, followed by foil.
Step 7: Refrigerate:
Lay the sausages (in casings or wrapped) in a single layer and refrigerate for 24 hours to set the shape and allow the cure to penetrate.
Step 8: Bake:
- Preheat your oven to 325°F.
- Remove the plastic wrap and foil from the sausages if used. Place them on an oven-safe rack over a baking sheet.
- Bake until the internal temperature reaches 160°F (use an instant-read thermometer). This takes about 45–60 minutes.
Step 9:Cool and Enjoy:
Remove from the oven and let the sausages cool. Slice and enjoy!
Notes:
- Approximate volume measurements for seasonings:
- Garlic: 2–3 cloves
- Salt: 6 tsp.
- Cure: 1 ½ tsp.
- Pepper: 2 tsp.
