Dinner: How To Make Homemade Sausage Kielbasa

By Natasha's Kitchen · 240 min

Ingredients

Instructions

1. Put the meats on a baking sheet, cover with plastic wrap and freeze for 1 1/2 hours until very firm but not frozen solid.
2. Chill the grinder parts in the freezer and the mixing bowl in the fridge for at least 30 minutes before use.
3. Soak the casings in warm water at 90°F for at least 1 hour, until soft and slippery. Keep them in the water until needed.
4. Take 1/3 of the meat from the freezer and dice it into 1/4-inch pieces. Put them in the chilled bowl. Cut the rest into 2-inch pieces that fit the grinder.
5. Set up the grinder (on a KitchenAid, speed 4 with the large-hole plate). Grind the meat into the chilled bowl, then grind the bacon.
6. Sprinkle the seasonings over the meat and toss by hand for 30 seconds. Add 1 cup of water and mix by hand for 1 minute (or with the paddle on speed 1), until a light film forms on the bowl and the mix holds a patty shape.
7. Cover and refrigerate the mixture. To check seasoning, fry a small patty in a skillet and taste it.
8. Lightly oil the sausage tube and slide one casing onto it, leaving a 6-inch tail. Do not tie the end.
9. Set the mixer to speed 4, load the meat into the hopper and push it down with the plunger as you go. Fill firmly without overstuffing, avoid large air gaps, and prick any air bubbles with a pricker. Stop when about 6 inches of casing remains, then start a new casing.
10. Twist into links or coil the sausage. Tie off the ends, then prick about every 2 inches, especially where air pockets show. Cook right away, or refrigerate up to 3-5 days, or freeze up to 3 months.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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