Polish Kielbasa Recipe - How To Make Polish Sausage

Thank you for watching my Polish Kielbasa Recipe video. On this video, I show you how to make polish sausage. This was a really fun sausage to make and it's so full of flavor. This Polish Kielbasa recipe is one that I found on YouTube and is a family recipe from Ethan Chlebowski. I read lots of books and saw a ton of Polish Kielbasa recipes but this one from Ethan really caught my attention. I modified the recipe a little to have a bit more flavor and in fact, my next polish sausage recipe will have double the amount of garlic powder for an even tastier flavor.

Thanks for watching
Smokin Joe

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[koobapl]

I'm polish, and I got to tell you that is some proper kiełbasa. Good job.

[kkoonnddii]

Dear Joe! I'm Polish and I have to admit, that U should proud of Your kiełbasa. Pure perfection.

[mpingo]

0:06 As a Pole, I must express my admiration: your pronunciation of the word "kiełbasa" is perfect! You did it like a purebred inhabitant of Eastern Poland! :)

[petermayiii]

My Grad Pa came from Poland in 1905 he built a neighborhood grocery store in 1929. He brought with him the recipe for kielbasa . It is still made the same way he did it, he only used Walnut to smoke his Kielbasa. This is the fourth generation operating the store. Peter May's House of Kielbasa in Kansas City, MO.

[prospect_joe]

Ethan Chlebowski is typically a good watch. Good to see the crossover.

[izabellasybilska]

Smokin Joe you have made us proud! that's the way you should make it. Happy days!

[wojciechwolak]

You should receive polish citizenship after this. :) Stunning Kiełbasa

[SakunaSwonaChannel]

Wow i'm hungry now that polish sausage look delicious, Happy new year thank you for coming to my live stream, hope you have a great day.

[wojciechk]

There is no one recipe for Polish sausage but this one is good. I am from Poland and best regards.

[yborius]

I'm from Poland and I'll tell you this: man, you made a sausage much better than many butcher shops in Poland, and you served it so deliciously that if it made sense, I would lick my monitor while watching this film.

[waldemarnarloch]

A very good recipe. It looks great. If you don't have natural casing you can put the seasoned meat in jars and boiled them in water for an hour and a half. It also tastes delicious and can be stored this way for several years.

[OssyTK]

Fun fact : "Polish sausage-Kielbasa Polska" in Poland is a cold smoked sausage sold "raw", it has this salmon-like shine and texture, tastes great grilled.

[memyselfandifarmer]

I always make kielbasa, I am 100% Polish.
Moms recipe = pork, salt, pepper and garlic.
I grind it with a 3/4 in hole grinder plate, I love it chunky.

[aran]

Even his pronaunciation of kiełbasa is as good as the kiełbasa that he've made :D

[TheErnestPL]

Hi, me and my family we make Kiełbasa here in Poland every two months. I think that yours would be better if you minced real garlic instead of powered one. Also after cutting the meat we mix it with curing salt and let it sink into it overnight or even for two days. It comes very handy later since it doesn't spoil so fast. We always make like 15-20 kg in one batch. Good wood is also very important :) Anyway yours kiełbasa makes me wanna bite the pc monitor :)

[pancakewsx]

It's a very nice recipe. From what I saw, often kiełbasa has less sugar in the seasonings, but this one looks really good! Plus the tip to mix seasonings with water is a true game-changer - it doesn't look like a big step, but makes whole lot of difference, especially if one uses fresh garlic.

For anyone interested in more old-fashioned take on making kielbasa: the difference is in the curing and grinding process, seasonings are pretty similar. Pork is cut down to several sorts (at least three): clean muscle tissue without any fat/muscle with some fat on it/muscle with fat and connective tissue. The meat is then cured for 48h and the leanest meat is ground very coarsely, or just cubed with a knife; fatter meat is ground somewhere mid-coarse, and the remaining trimmings are ground very finely. The end result is a very nice texture - rather homogeneous, without easily recognizable fat pieces, but with solid chunks of meat incorporated.

[stevieg]

Hi Joe, I found you on YouTube about a week ago, I wanted to make Kielbasa for the first time, I watched your video, and Eric from two guys and a cooler, i combined the 2 recipes and techniques to my own recipe and technique, I couldn’t be happier, I made 12 pounds and it came out awesome, I just took them off the smoker and their in an ice bath now, the flavor is unreal and I appreciate this video, thanks again brother.
🇮🇹😎🇮🇹

[marktoldgardengnome]

The beauty of sausage is the flavor, and the flavor is all in your liking. There's
traditional recipes, but variations regionally. Trick is never serve anything you
wouldn't eat yourself. Make it your own, and it will be perfect every time.
Great cook Joe, always spot on.
Mark n Rosa

[dawidbanat]

That is one hell of a sausage, even my Grandma would be proud.

[neckbreaker]

Wow, that crunchy sound when you took a bite made me get goosebumps! This kiełbasa must've tasted like a heaven... Greetings from Poland!