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Close-up of sliced smoked kielbasa sausage on a wooden board with garlic and herbs

Smoked Kielbasa Recipe

This 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
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Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: 12 sausages
Course: Main Course
Cuisine: Eastern European, Polish
Calories: 280
Ingredients Equipment Method Video Notes

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

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

Method
 

  1. 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.
    Raw chunks of seasoned pork in a stainless steel bowl ready for sausage making
  2. 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.
    Hands mixing ground meat with herbs and spices in a large black bowl
  3. 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).
    Rows of raw kielbasa sticks drying on a metal rack with fresh rosemary beside them
  4. 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.
    Five smoked kielbasa sausages neatly arranged on a white decorative plate

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.