This is a basic and easy to make kiełbasa. If you have never made a smoked Polish style sausage before, it's an ideal starter kielbasa. All you you need is a pork butt and a small amount of pork belly. No need to classify the meat or grind it using three different plates. No binders, no secrets, just basic seasonings and you will have a sausage that will make you famous in your neighbourhood! After I made it a few days ago, one of my fishing buddies came over for a taste test (and one or two beers). He sunk his teeth into it and announced “Ah, kiełbasa dobra!” Not exactly original, but that's where the name comes from.
![😃](http://cdn.jsdelivr.net/emojione/assets/3.1/png/64/1f603.png)
![Image](https://i.imgur.com/Selx7xL.jpg?1)
Recipe for 1kg
Meats
Pork butt, 850g
Pork belly (aka side pork), 150g
Ingredients
Non iodized salt 17g
Cure #1 2g
Pepper 3.0g
Fresh garlic 4-5g
All spice 0.5g
Nutmeg 0.5g
Iced water 100ml
Instructions
1. Cube the pork butt and belly into 3-5cm (1-2”) pieces, depending on the size of your grinder.
2. Add the salt and Cure #1 to the meats, distribute well, place in a covered container and transfer to a fridge for 48-72 hours. Although this is an easy recipe, don't skip this step!
3. Grind everything with a 7-8mm plate.
4. Thoroughly mix spices with the ground meat, adding the iced water gradually. Make sure the batter sticks to your hands.
5. Stuff into 32-40mm hog casings. Form 20-24cm (8-10”) links.
6. Condition for 12 hours at 2-6° C (35-43° F) or for 2-3 hours at room temperature.
7. Smoke for 3 hours at 57-60C (135-140F).
8. Immediately after smoking, poach in 80C(175F) water until the internal reaches 68C(154F).
9. Cool with water, hang for a couple of hours at room temp and refrigerate.
Join the Polish Sausage Club if you would like to learn to make authentic style Polish sausages. https://www.facebook.com/groups/564056007388967