Meats > Sausage-Based > Polish Sausages

Przeworski-Style Kielbasa Recipe

Ingredients with Measurements:
- 5 lbs. pork shoulder, cubed
- 2 lbs. beef chuck, cubed
- 1 lb. pork fatback, cubed
- 1 cup ice water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 tbsp. black pepper
- 2 tbsp. garlic powder
- 2 tbsp. paprika
- 2 tbsp. marjoram
- 2 tbsp. caraway seeds
- 2 tbsp. mustard seeds
- 2 tbsp. allspice
- 2 tbsp. coriander seeds
- 1 tbsp. cayenne pepper
- 1/2 cup red wine vinegar

Special equipment needed:
- Meat grinder
- Sausage stuffer
- Smoker

Step-by-step instructions:

1. In a large bowl, combine the cubed pork shoulder, beef chuck, and pork fatback. Mix well.

2. In a separate bowl, mix together the ice water, kosher salt, sugar, black pepper, garlic powder, paprika, marjoram, caraway seeds, mustard seeds, allspice, coriander seeds, cayenne pepper, and red wine vinegar.

3. Pour the spice mixture over the meat and mix until well combined.

4. Grind the meat mixture using a meat grinder.

5. Stuff the meat mixture into sausage casings using a sausage stuffer.

6. Smoke the sausages in a smoker at 200°F for 2-3 hours, or until the internal temperature reaches 160°F.

7. Remove the sausages from the smoker and let them cool for 10-15 minutes before serving.


Time:
Preparation time: 1 hour
Cooking time: 2-3 hours
Temperature:
Smoker temperature: 200°F
Internal temperature of sausages: 160°F
Serving size:
Makes approximately 20 sausages

Nutritional information:
Calories per serving: 300
Fat: 20g
Protein: 25g
Carbohydrates: 2g
Sodium: 800mg

Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork belly.
- Beef chuck can be substituted with beef brisket or beef sirloin.
- Pork fatback can be substituted with beef suet or duck fat.

Variations:
- Add diced jalapenos or red pepper flakes for a spicy kick.
- Substitute the red wine vinegar with apple cider vinegar for a slightly sweeter flavor.
- Use lamb or venison instead of pork and beef for a gamey twist.

Tips and tricks:
- Keep the meat and fat very cold before grinding to prevent the sausage from becoming too greasy.
- Use natural hog casings for the best texture and flavor.
- Don't overstuff the casings to prevent them from bursting during cooking.

Storage instructions:
Store the sausages in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Reheating instructions:
Reheat the sausages in a skillet over medium heat until heated through.

Presentation ideas:
Serve the sausages sliced on a platter with mustard and pickles on the side.

Garnishes:
Garnish with fresh herbs such as parsley or thyme.

Pairings:
Serve with sauerkraut and mashed potatoes for a classic Polish meal.

Suggested side dishes:
- Pierogi
- Cabbage rolls
- Potato pancakes

Troubleshooting advice:
- If the sausages burst during cooking, reduce the cooking temperature and cook for a longer period of time.
- If the sausages are too dry, add more fat to the meat mixture.

Food safety advice:
- Keep all meat and equipment very clean to prevent the spread of bacteria.
- Cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.

Food history:
Przeworski-Style Kielbasa is a traditional Polish sausage that originated in the town of Przeworsk in southeastern Poland.

Flavor profiles:
Przeworski-Style Kielbasa is a savory and slightly spicy sausage with notes of garlic, paprika, and caraway.

Serving suggestions:
Serve the sausages with a side of sauerkraut and mashed potatoes for a classic Polish meal.

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Region: Polish

Taste: Savory, Smoky, Spicy, Tangy, Aromatic