Dinner: How To Make Homemade Sausage Kielbasa - Natasha's Kitchen

How to Make Homemade Sausage tutorial. Homemade sausages are a great way to use less expensive cuts of meat to make something delicious, and homemade is best because you know exactly what went into it! My mom taught me how to make her version of this classic Russian kielbasa.

Ingredients for Homemade Sausage (Kielbasa)
►2 lbs pork with fat (1/4 diced, 3/4 ground)*
►2 lbs well-marbled beef (1/4 diced, 3/4 ground)*
►6-12 oz bacon, optional - use if meats are leaner (can be frozen)
►3 tsp sea salt
►1 Tbsp whole yellow mustard seed
►1 tsp black pepper
►1/2 tsp Mrs. Dash or favorite salt-free seasoning
►1 cup ice-cold water
►2 natural hog casings (about 10-12 feet total)**

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[georgebeilman]

Someone that is good at what they do, such as yourself, makes what they're doing look so easy and effortless!! I have even gotten up the nerve to try some myself, which is saying a lot!! Kudos to you young lady... great presentation, and you explain things in detail, essential for someone of my cooking caliper. But thanks to you I'm learning!! Keep up the great work!!

[GrandpaCanCook]

Natasha, loved your video and had an "Wow" moment when I saw how you used the table to have your kitchen -aid at a more workable level.

[DvLnDsGyZ]

Now that we have a smoker, we're definitely going to make these!

[alexandraabraham]

Natasha, just a small note; having worked for a water refining company, please don't just throw the juices straight down the sink; the fat content clogs pipes and plays havoc with the refinery filtration system. Either mix the fluid with lots of dishwashing liquid, or pour it into a container, and refrigerate to let the fat and liquid separate. Then either use the fat for cooking, or throw it away in a refuse bin. That all said, I'm going shopping this week to buy everything I need - meat mincer with attachments is on order, as are the skins! really great video! I am also going to experiment with making Italian salame, and if you want, I'll let you know how it goes - !

[ghazalehbaghaie]

It certainly takes so much effort, but you make it look easy as always! Thank you for sharing your amazing recipes😍
Oh and by the way I loved it when your husband offered you that juice in the middle of the video, such a cute gesture😍❤

[Natashaskitchen]

This tutorial was a lot of fun to make 😬. Let me know in the comments below what other recipes you would like to see on our channel. Enjoy!

[MarysNest]

Hi Natasha,

Looks delicious!! And you make it look SO easy!! Thank you for sharing. :-)

Love, Mary

[jjcgwfz]

Наш человек. Хозяюшка. 👍♥️ Умница и красавица.

[fearlesswarrior]

Wow I have a growling stomach right now...😋 Thank you for sharing this wonderful video Natasha...much love ❤️

[DebbiesKitchenCorner]

Hi Natasha, thanks for sharing this. I was thinking of making Nuernberger Bratwurst, since I grew up with that sausage in Germany. You made it look so easy. Glad you used the KitchenAid attachement. I had totally forgotten about that. Now I have no worries. Thanks! 😍

[mimiphan]

Hi, Natasha...you are an amazing talented make it look so would love to make sausage at store bought they have a lot of you God bless ❤ 💖 💕 💛 🙏 💓 ❤

[mukasalillian]

Natasha I love you gal..you recipes make me hungry..but above all u love wat u do and keep happy..I love the passion

[DiaDia]

Very nice recipie! I love sausages! We make it for many years in my family! We smoked and we frized! I try your recipie! Thanks Natasha! Have a nice day! 👍👏🍴

[waterdragon]

You are a great, clear n concise teacher. Thanks for the video! 👌👍👍

[quintotoro]

Hi Natasha! from argentina: congratulations!

[yuugenr]

Very informative, thank you. Even the description is also superb.

[athia]

Fabulous presentation, however, big ingredient missing for my family.Garlic ...

[juliethebrat]

I made this exactly as. I have a grinder and a sausage stuffer. The good thing is that it tasted really good and the flavors were there. Unfortunately I must have a different oven because I baked it at 350 degrees for one hour, then broiled it each side for 5 min and the sausages were a bit too dry. Even the inside was more grey than pink. It's like they had lost all their moisture. Good thing I have more batches in the fridge. I will alter the cooking/broiling time and see if the sausages are juicier.

[dennysmith]

You are so nice!! thank you for all the great recipes!! carry on...u're good🤗👌👍👍😙

[Madilicious]

This was very therapeutic to watch 🙌🏽😆