Homemade Smoked Kielbasa Recipe (Smoked Polish Sausage) FB

This is a homemade Polish Kielbasa recipe made two ways, stuffed into natural pork casings and in a loaf. The secret to great kielbasa is properly blending the spices. We will also be curing the meat and stuffing the natural casings, and then smoke them on an offset smoker.



  • 1t InstaCure #1 Pink Salt
  • 7t Kosher salt
  • 4lbs Ground pork shoulder
  • 1lb 80/20 ground chuck
  • 1T sugar
  • 1T garlic powder
  • 1T black pepper
  • 1/2T Onion powder
  • 2 1/2t mustard powder
  • 1c non-fat milk powder
  • Natural hog sausage casings

For this kielbasa recipe all the ingredients we will be working with are cold.


We are going to kick this off by mixing 1 teaspoon of Insta Cure pink salt and 7 teaspoons of Kosher salt in a bowl with 2 cups of cold water. Stir until the salt has been completely dissolved. When this is done, we will place this in the fridge to keep it cold for later use.

In a large stainless steel bowl that we have left in the freezer overnight, we add the 4lbs of ground pork shoulder and the 1lb 80/20 ground chuck. We also add 1 tablespoon sugar, 1 tablespoon garlic powder, 1 tablespoon black pepper, one half tablespoon Onion powder and 2.5 teaspoons of mustard powder.

Finally, we will be adding 1 cup of non-fat milk powder which will act as a binder. We are gently mixing by hand, while making sure that everything gets very well mixed. When it looks uniform, we will also add the salt water that we left in the fridge, and keep mixing. When done, we will leave the bowl in the fridge while we are getting ready for the next step.


Let’s begin with the Kielbasa sausages. Time to stuff the hog casings! These usually come packed with a lot of salt, so we have already soaked them in water to remove it.

We slip the casing over the horn of the meat grinder. We have to make sure that no air will be trapped inside the casing, so we will not tie the knot until the ground meat has reached the end of the horn. Make the sausages as long as you like, and make a knot at the other end.

To really make sure that there is no air trapped inside, we are using our sausage pricker to make little holes along the length of the sausage. When done, we will leave them in the fridge for one night.

Next, lets prepare the Kielbasa loaf. For this we are simply using a loaf pan (its size depending on how much ground meat we have). We will cover it in plastic, and put it in the fridge with the sausages.

It is now time to fire up the smoker. We need a temperature of 160F to smoke the Kielbasa, and we will be using apple wood.

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We will be putting the loaf on a grill mat, and either hanging the sausages or placing them the grill directly. Because we also have the sausages in the smoker, we will try to keep the temperature between 160-170F. If we only had the loaf we could have a higher temperature, but we do not want to melt the fat in the casings.

The sausages will be done when they reach an internal temperature of 153F, and the loaf at about 165F.

When the sausages are ready to be removed, we will immediately place them inside a bucket of cold water. This will stop the cooking and stops the casings from shriveling up. After a while we can pat them dry and leave them at room temperature for 3 hours to bloom.

Our Kielbasa recipe is ready! We can now fry it in a frying pan, serve it as an appetizer or in a sandwich, depending on our preference. It smells great, and it tastes even better!


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