Smoked Kielbasa recipe teaches you how to make this iconic Polish sausage entirely from scratch.
Smoky, garlicky, and packed with bold flavor, homemade kielbasa is incredibly satisfying and well worth the effort.
Perfect for grilling, pan-frying, or simmering with sauerkraut, this sausage is versatile and free from additives or preservatives.
Serve it with mustard and rye bread, in stews, or alongside eggs for breakfast!
Smoked Kielbasa Recipe
Equipment
- Meat grinder or food processor with meat grinder attachment
- Sausage stuffer or piping bag as alternative
- Smoker electric, charcoal, or pellet
- Large mixing bowl
- Sharp knife and cutting board
- Kitchen scale for accurate measurements
- Meat thermometer
- Butcher’s twine optional
- Large pot for poaching
Ingredients
- 3 lbs pork shoulder well-marbled, cubed
- 1/2 lb pork fatback cubed
- 5 garlic cloves minced
- 1 tbsp kosher salt
- 1 tsp sugar
- 1 tsp marjoram dried
- 1/2 tsp black pepper ground
- 1/2 tsp white pepper optional, for extra bite
- 1/2 tsp allspice optional
- 1/4 tsp nutmeg
- 1/2 cup ice-cold water
- 10 feet natural hog casings soaked and rinsed
Instructions
- Prep the Casings:Rinse the hog casings in cold water, then soak in warm water for 30 minutes. Run water through them to flush any salt or debris.Grind the Meat:Using a coarse grinder plate (1/4 inch), grind the pork shoulder and fatback into a large mixing bowl. Keep meat very cold to avoid smearing the fat.
- Mix Seasonings:Add garlic, salt, sugar, marjoram, black pepper, white pepper, allspice, nutmeg, and ice-cold water to the ground meat.Mix thoroughly by hand until sticky and well combined (about 3–5 minutes).Stuff the Sausages:Load the sausage stuffer and thread on a length of casing. Tie off the end.Gently stuff the sausage mixture into the casing, avoiding air pockets. Twist every 6 inches to form links.
- Dry Before Smoking:Place the sausages on a rack or hang them to dry for 1–2 hours at room temp or in the fridge overnight. They should feel tacky to the touch.Smoke the Sausages:Preheat your smoker to 175–185°F (79–85°C). Use cherry, hickory, or oak wood for smoke.Smoke sausages until the internal temperature reaches 150°F (about 2.5–3 hours).
- Optional Poaching (for firmer texture):Poach sausages in 160°F (71°C) water for 20 minutes to fully cook and firm up the texture.Cool and Store:Rinse sausages under cold water and allow to cool. Store in the fridge up to 1 week or vacuum-seal and freeze for longer.
Video
Notes
| Nutrient | Amount (per serving, ~113g / 4 oz) |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 1g |
| Protein | 17g |
| Total Fat | 23g |
| Saturated Fat | 8g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 10g |
| Cholesterol | 65mg |
| Sodium | 620mg |
| Potassium | 240mg |
| Vitamin A | 120 IU |
| Vitamin C | 1mg |
| Calcium | 10mg |
| Iron | 0.8mg |
Cooking Tips
- Cold Meat is Key: For a good grind and texture, keep all ingredients very cold.
- Use Natural Casings: They provide authentic snap and flavor. Rinse thoroughly to remove excess salt.
- Don’t Overstuff: Leave space in the casing to prevent bursting during smoking.
- Flavor Enhancements: You can experiment by adding smoked paprika, crushed red pepper, or swapping marjoram for thyme.
What Dishes Would be Better with Smoked Kielbasa in them?
Smoked kielbasa adds bold character to a wide range of comforting and satisfying meals. In a skillet with golden potatoes, bell peppers, and onions, it creates a rustic, filling dish that works well for breakfast or dinner.
Slicing the sausage into thick coins and browning it brings out its smoky edges and juicy center, making every bite flavorful. Pair it with fried or poached eggs, sprinkle with fresh herbs, and you’ve got a hearty plate that delivers every time.
In soups and stews, kielbasa brings depth and a savory backbone. Tossed into a pot of slow-simmered white beans, garlic, and vegetables, it infuses the entire dish with meaty richness. For cold-weather cooking, it fits perfectly into hearty cabbage soups, lentil stews, or even as a protein boost in split pea soup.
Grilled and tucked into a crusty bun with mustard and pickles, it makes for a satisfying handheld meal.
Cut into cubes and layered in a casserole with pasta, cheese, or rice, kielbasa transforms everyday ingredients into something special. It also holds up well on skewers for grilling, paired with zucchini, mushrooms, and cherry tomatoes.
Smoky flavor also plays well in pasta dishes, like creamy kielbasa Alfredo or spicy penne with tomatoes and kale. Quick to cook and packed with flavor, it complements roasted vegetables and works as an upgrade in stir-fries or breakfast scrambles.
Add it to mac and cheese for extra heartiness or mix it into a hash with sweet potatoes for a slightly sweet and smoky contrast.
The Bottom Line
Crafting smoked kielbasa at home brings unbeatable satisfaction and flavor that far surpasses store-bought alternatives.
With quality ingredients, careful preparation, and the right balance of spices, each sausage turns out deeply smoky, juicy, and perfectly seasoned.
Not only does it taste incredible fresh off the smoker, but it also stores well and elevates a variety of meals—making it a versatile addition to your kitchen.
Hi there, my name is Kelly Barlow and kellytoeat.com is my blog. Here, I write about various recipes I want to reccommend to readers.
I try to find the best possible recipes that can attract the attention of readers, and at the same time, I strive to write it in the most engaging manner possible.
When I was younger, I wanted to become a chef. Sadly, it wasn’t meant to be, but at the very least, I write about it.