Sheet Pans
Stand mixer with meat grinder and paddle attachment

Sausage stuffing attachment

Smoker (optional)


In a bowl, create a mixture of salt, minced garlic, black pepper, dried marjoram, cane sugar, and Prague Powder.


On a sheet pan, toss meats and fat with the seasoning mixture.


Chill meats and fat for 30 minutes.


Chill meat grinder attachments for 30 minutes.


Grind meats and fat.


Chill for 30 minutes.


While chilling, rinse the hog casings in cold water.


In the mixer bowl with the paddle attachment, add ice water and incorporate at medium speed for 90 seconds.


Fry a small amount to taste for seasoning, adjust seasoning if necessary.


Lace hog casing onto the nose of the attachment. Using the stand mixer with the stuffing attachment fixed, pull off about 6 inches of the casing. Pinch the casing at that point against the stuffing attachment and begin gently stuffing the casing for 36 inches, letting the sausage fall and curl on a sheet pan below. After 36 inches stop the stand mixer, pull off an additional 6 inches of the casing, and cut. Repeat this with the remainder of the casing and sausage meat.


With the casings stuffed, compress the meat at each end of the casing and tie this off. Twist each long sausage at its halfway mark twice, making two 18 inch sausages. Tie the ends together to form a ring.


If you are using a smoker, smoke sausage links according to your smoker’s instructions, getting an internal temperature of at least 155º F, after four hours.


Let cool and refrigerate. They will keep a few weeks in the refrigerator and up to a year if frozen.


The kiełbasy is fully cooked. When ready to use, reheat in the oven, over the grill, or as my dziadiou did, in a pot of boiling water.


Serve with mustard and rye bread.

  • 2 pounds pork shoulder, cut into ½ inch cubes
  • 1 pound veal shoulder or ground veal
  • 1 pound beef shoulder or ground beef
  • ½ pound pork fat (fatback or shoulder fat), cut into ½ inch cubes
  • 2 tablespoons kosher salt
  • 5 garlic cloves, minced
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons dried marjoram
  • 2 teaspoons cane sugar
  • 1 teaspoon Prague Powder No. 1 (also known as Instacure, Curing Salt)
  • 1/2 cup ice water
  • Hog casings, about 15 feet

Cook's Notes

I pronounce this kiełbasy. It is the Polish plural of kiełlbasa. My babcia and dziadzio settled in New Jersey after passing through Ellis Island and it seems the Polish community there prefers to use the plural. Since we are not just making one sausage, I will stay with kiełbasy.

Marjoram and garlic are the hallmarks that make this a Polish sausage, just as fennel seeds are the hallmark of Italian sausage and paprika is a hallmark of Hungarian sausage. Marjoram and garlic are not negotiable and no other additions are necessary.

Smoking the sausage gives a nice, sweet note. If you opt not to smoke you will have fresh sausage.