Homemade Kielbasa Seasoned Pork
Learn how to make kielbasa sausage, a Polish sausage that is traditionally made from pork, beef, or venison, and can be smoked or unsmoked.
Equipment
Large mixing bowl
10-inch non-stick skillet or cast iron skillet
Instant-read thermometer
Airtight storage containers or freezer bags
Measuring spoons
Ingredients
5 pounds ground pork - minced pork, about 2.27 kg
1 tablespoon garlic - minced (about 3 medium cloves, or 1 tablespoon garlic granules)
1 tablespoon ground black pepper- 1 tablespoon fine sea salt - table salt works in a pinch
1 tablespoon sugar
2 tablespoons paprika- 1 teaspoon ground celery seed - optional
1 teaspoon dried marjoram
½ teaspoon ground nutmeg
½ teaspoon ground coriander - or coriander seeds, finely crushed in a mortar and pestle
½ teaspoon dried thyme
Instructions
- In a small bowl, combine the paprika, black pepper, salt, sugar, ground celery seed, dried marjoram, ground nutmeg, ground coriander, and dried thyme. Mix until evenly blended.1 tablespoon ground black pepper, 1 tablespoon fine sea salt, 1 tablespoon sugar, 2 tablespoons paprika, 1 teaspoon ground celery seed, 1 teaspoon dried marjoram, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground coriander, 1/2 teaspoon dried thyme
- If using fresh garlic, mince it finely and add it to the spice mixture. If using garlic granules, stir them into the dry spices.1 tablespoon garlic
- Place the ground pork in a large mixing bowl. Scatter the spice blend evenly over the surface of the meat.5 pounds ground pork
- Using your hands, fold and press the spices into the pork — do not knead. Work the mixture until you no longer see dry spice streaks, about 2-3 minutes. Overworking the meat will make it dense and rubbery.
- Shape the seasoned pork into patties, crumble it loose, or portion it for storage. To cook immediately, heat a skillet over medium-high heat and cook patties or crumbled pork for 4-5 minutes per side, until the internal temperature reaches 160°F / 71°C.
- Serve hot, or cool completely before refrigerating or freezing.
Notes
Storage (raw): Keep in a sealed container in the fridge for up to 2 days. The salt draws moisture from the meat over time, so cook it off quickly.
Storage (cooked): Refrigerate for 3-4 days in an airtight container. Reheat in a skillet over medium heat with a splash of water to prevent drying out.
Freezer: Portion into flat freezer bags and freeze for up to 3 months. Thaw overnight in the fridge — never on the counter. Flat bags thaw faster and stack neatly.
Pro Tips: Combine all the spices together before adding them to the pork — this ensures even distribution so you don't get pockets of concentrated nutmeg or pepper. Cook a small test patty first and taste before committing the entire batch. Use cold pork straight from the fridge for easier, more even mixing.
Substitutions: Swap ground pork for ground beef, or use a 50/50 mix of venison and pork to keep the texture moist. Ground turkey or chicken will work but will be milder — increase paprika to 3 tablespoons and add 1 tablespoon olive oil per pound. Swap regular paprika for smoked paprika for a smokehouse flavour. All ground meat must reach 160°F / 71°C internal temperature.
Nutrition Note: Nutrition values are for the raw seasoned mixture per serving. Actual consumed calories will be lower after cooking due to fat rendering, depending on your cooking method.
Nutrition
Serving: 1servingCalories: 762kcalCarbohydrates: 4gProtein: 48gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gCholesterol: 204mgSodium: 1033mgPotassium: 874mgFiber: 1gSugar: 2gVitamin A: 890IUVitamin C: 2mgCalcium: 56mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
