Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

8 responses to “Homemade Polish Kielbasa”

  1. majigail

    It has never occurred to me that you could make kielbasa homemade. We travel all the way from St. Louis to Chicago to get the good stuff. Can’t wait to give this a try.

  2. Steve

    Sounds like another item for the To Do list. We love to eat them, why not learn to make our own. Thanks, Hank.

  3. casey

    Perfect timing Hank. I have spent the last 2 days making 5 somked/cured sausages and 3 fresh for a total of 70 pounds. I made your andouille and your kabanosy. I made kielbasa, but from another source. I’ll try yours next time. The other 2 were great!

  4. Renee Ziaya

    Hello Mr.Hank Shaw I have really enjoyed your website and recipes can’t wait to try many of them! I’m going to attempt the sausage making today! Looking over your recipe for “Polish sausage” that you call “Kielbasa” (usually kielbasa is a fresh unsmoked sausage), kind of similar to a Italian sausage without the fennel. That’s what we call Kielbasa!! & The smoked version that you have the recipe for (that looks delish!) we refer to as just Polish Sausage! My Grandmother worked for Frank Jaworski’s Sausage Co for 20 years in Detroit & I’m Polish!! LOL Our family was raised on there products (meats & sausage) now we live in Arizona and NO ONE out here knows how to make good sausage of any kind!! I can’t wait to try your recipes but I can’t wait to try yours but I can’t find one for fresh kielbasa! If you have one can you post it please I would love to try yours!! Thank you Renee!!!

  5. Lloyd

    Just to clarify, polska kielbasa is an american term for smoked sausage. Kielbasa is Polish for sausage, of which, there are dozens. And kielbasa is not necessarily smoked. Some of the most delicious and subtle are fresh (A typical polish table with all the trimmings offer both). if you’ve never had it, find a Polish deli and try theirs.

  6. Dave Wiatrowski

    My father Hank and my mother would make sausage around the holidays, both Polish and Italian. He would keep some Polish to make fresh in water and some he would hang on wax paper that he would put over the hot water heat pipes in the basement and let cure. I didn’t pay attention to how long he would let it hang, but it was long enough to dry it out and look much the way yours does with the fried eggs, which was the way we would eat it for breakfast. Of course I could kick my dumb ass for not paying closer attention to this along with the making of the sausage. I know he didn’t use the Instacure or cloves. The Italian and Polish were similar and I know he added Marjoram to the Polish and fennel to the Italian. How would this cure and not spoil while hanging?

  7. John Hartman

    This comment is for Mr. Shaw. The next time I make K I am going to use your recipe. It is very close to mine. As you mentioned it should be allowed to hang about an hour to bloom and surface dry. Blooming just means color. The cure will keep it from spoiling if placed in a cooler environment after an hour.
    For people new at this please heed Hanks advice about food safety. I would visit the web site he referenced or other authorative sources. My two cents John

Leave a Reply


*