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Smoked Beef Polish / Kielbasa

Homemade Jimdandy Kielbasa Sausage

Recipe from: A Guy's Guide to Great Eating

by Don Mauer

Cookbook Heaven at

Kielbasa is a smoky Polish sausage. Since I originally came from the Chicago area, which has the largest Polish populations outside Karkow, it made perfect sense to create a lean Old World sausage. Getting the spice mixture just right was difficult. I tested and tasted many batches before I was satisfied. My favorite way to serve this Kielbasa is with steamed sauerkraut and boiled potatoes.

Makes 6 sausages, each 5 ounces before cooking

2 pounds pork tenderloin, trimmed of all visible fat

3 teaspoons kosher salt (or 1 1/2 teaspoon regular salt)

4 garlic cloves, minced

2 teaspoons granulated sugar

1 teaspoon Liquid Smoke

1 teaspoon fresh-ground black pepper

1 teaspoon ground marjoram

1/4 teaspoon fresh-grated nutmeg

1/8 teaspoon ground allspice

1. Cut the pork into 1-inch pieces. Place on a tray small enough to fit in the freezer and freeze for 15 minutes, or until firm. Add half the pork cubes to a food processor with the steel blade in place. Pulse until the meat is chopped into 1/8-inch pieces, about 15 one-second pulses. Transfer the pork to a large mixing bowl. Repeat with the remaining pork.

2. Add 2 tablespoons ice water and the remaining ingredients to the pork. With clean hands or wooden spoons, toss the pork and spices together until just combined; do not overmix. Place the sausage in a plastic bag, press out the air, seal and refrigerate for at least 24 hours or up to 2 days, to allow the flavors to blend.

3. With your hands, form the sausage into link shapes or patties and grill, broil or sauté in a small amount of olive oil. Serve.

4. Nutritional information per cooked sausage: 186 calories (29.9% from fat), 6.2 g fat (2.2 g saturated fat), 29.6 g protein, 1.0 g carbohydrate, 91 mg cholesterol, 597 mg sodium.

Cooking tip: Liquid Smoke can be found alongside the condiments in most supermarkets.

Salt sense: Omitting the salt reduces the sodium per sausage to 64 mg.

Razzlle Dazzle Recipes


24 servings 6 Pounds

5-6 lbs fresh ground pork

1 onion, chopped very fine

1/4 cup salt

1 teaspoon ground black pepper

1 clove garlic, chopped fine

2 tablespoons mustard seeds

2 cups water

72 inches natural sausage casings

6 cups water (to soak casings in)

In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.

Soak casings in 6 cups warm water.

Using about one foot of casing for one pound of meat mixture, stuff the casings.

Keep unused casings wet while working, if they start to dry out, they will tear.

Recipe Link:

Recipe: Letter H Recipes (ham, honey, halibut, hash, hot, he...

 MSG ID: 3119011

Fresh Kielbasa

Eastern European Style

Makes 5 pounds

1 1/2 tablespoons salt

1/2 teaspoon freshly ground black pepper

1/2 tablespoon ground allspice

1/2 teaspoon MSG (optional)

4 pounds pork butt, cut into large pieces

1 pound beef chuck, cut into large pieces

1 1/4 pounds fresh pork fatback, cut into large pieces

1/2 cup cold water

Sausage Casings, about 14 feet, 1" in diameter

Mix all the spices in a small jar. Shake well to mix them.

Grind the meats and fatback coarsley in a meat grinder. Place in a bowl. Add seasonings and mix thoroughly through the meat. Mix in the cold water, which makes the meat easier to stuff. Stuff the mixture into the casings.


Recipe Link:

Smoked Kielbasa

American Style

Makes 5 pounds

4 pounds pork butt, coarsely ground

1 pound beef chuck, coarsely ground

1 1/2 tablespoons salt

1 teaspoon freshly ground black pepper

1/2 tablespoon ground allspice

1/2 teaspoon garlic powder

1/2 teaspoon MSG (optional)

1/2 teaspoon mustard seeds

3/4 tablespoons curing salt (made by Morton's)

1/2 cup cold water

Make like Eastern Kielbasa but then tie sausages into rings and smoke.SMOKER BOX:

Find a large sturdy cardboard box. Place the box outside!! Make sure you place box on something that is fireproof and that there is nothing overhead but sky. Cut 1/2" wooden dowels 2 inches wider than the width of the box. In the upper part of the box make holes for the dowels to poke through. The amount of dowels you will need will depend on how much sausage you are making. They have to be hung without touching each other. Place a small hot plate, one that has a fully variable temperature control on it, in the center of the box. Run the electric cord out through a very small hole in the lower part of the box. Now place a metal pie tin on the hot plate and fill it with hickory or alder sawdust. Hang the sausages on the dowels. Turn the burner on to medium and close the box. The sawdust will start smoking. Smoke the sausages for 2 hours, adding more sawdust as needed, ie, when the smoke stops it is time to add more sawdust.

Refrigerate or freeze kielbasa. Make sure you watch the smoker at all times. Make sure the hot plate is no where near any of the walls of the box.


"...picture is a typical German Russian meal served on German Russian farms in South Dakota.  Two kinds of "wurst' [sausages]. Three kinds of pickles:  dill [ pickle cucumbers], watermelom and beets.  Cottage cheese and, of course, what  meal would be without potatoes."





3 pounds of ground beef.

1 C cold water

1  gTablespoon of liquid smoke  (eliminate this if you're smoking  the meat in the smokehouse)

4 T of Morton's Tenderquick

1/4 tsp. of ground pepper

1/8 tsp. garlic powder

1 tsp. mustard seeds.


Mix the above mixture together well in a large bowl or dishpan.   Stuff into muslin casings that you've sewn to be about 2 1/2 inches across & tie off.

Or, form in rolls and wrap in aluminum foil.   Allow to sit over night in the fridge.

Before you cook,  take a large needlw and poke the rolls.  Put in pan and cover with cold water.  Put a lid on the pan and boil for one hour. Or bake in oven at 350 for an hour to an hour and a half.  Remove from water and cool.   This freezes well after cooked.

 Recipe from Menno, SD


The following is a different "sommerwurst" recipe.


1 T cornstarch

2 lbs of ground beef.

1 cup cold water

1/2 tsp onion powder

1/8 tsp. garlic powder

8 tsp. tenderquick

1 tsp. liquid smoke

1/4 tsp. ground pepper.      Mix together and stuff in casings or roll and wrap with aluminum foil.   Leave in cooler for a day and then cook in a roasting pan with water for an hour to an hour and a half at 350.

 Recipe from Menno, SD