Polska Kielbasa

Delicious homemade Polska Kielbasa (Polish Sausage).
This recipe makes a 3lb batch.
Pork - 2lb (we used trimming from a port butt and spare ribs)
Beef - 1 lb (we used a small piece of chuck roast)
Kosher Salt - 30g
Brown Sugar - 30g
Garlic, Granulated - 20g
Black Pepper - 10g
Marjoram - 10g
Allspice - 6g
Smoke at 150-200F for about 3 1/2hours for an internal temp of 155F.
Once the sausages reach the desired internal temp, remove them from the smoker and place them, immediately, into an ice bath. This will stop the cooking process.

[@myron-ut2nf]

Looks Amazing

[@cydrych]

Looks good.

[@ptp_motylek5945]

dobrze ci wyszło

[@phoenixkitchen]

Dziękuję

[@joesmith7427]

Where is the recipe ?? Tell us about how much spice??

[@phoenixkitchen]

The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.

[@joesmith7427]

HOW MUCH OF EACH??
WHATS THE SECRET??

[@phoenixkitchen]

The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.