Silesian kielbasa (Polish hot-smoked sausage)

Kielbasa simply means 'sausage' in Polish, but we've come to associate the name with the delicious ready-to-eat smoked sausages found in Polish shops and supermarkets everywhere. Chef Kuba Winkowski makes his own by combining diced tongue and lightly spiced minced pork belly in sausage casings before hot-smoking them to perfection. If you're looking to get into sausage-making at home, this is the perfect recipe to try out.

First published in 2019
discover more:






  • Mincer
  • Sausage stuffer
  • Hot smoker
  • Micro scales


Start by cooking the tongue, as this needs to be brined overnight and cooked for 3 hours. Make a 10% brine by dissolving 50g of salt into 500ml of hot water and allow to cool. Place the tongue in the brine, ensuring it is fully submerged, and place in the fridge for 24 hours
  • 50g of fine salt
  • 500ml of hot water
  • 150g of beef tongue
Drain the tongue and place in a pan with the chicken stock, carrots, onions, celery and bouquet garni. Simmer for 3 hours until soft, then when cool enough to handle cut into a fine dice. Set aside
To make the sausage filling, attach a medium mincing disc to a meat mincer. Mince the pork belly, then take a quarter of the meat and run it through the mincer again, this time with a fine mincing disc attached
Add the rest of the ingredients (apart from the sausage skins) and the tongue to the minced pork and mix well (you can do this by hand or with a stand mixer). It should be sticky and dough-like when it’s ready.
Place the filling into a sausage stuffer and loop the soaked sausage skin onto it. Begin piping the stuffing into the sausage skin, tying the end tightly
Continue to stuff the sausage skin, ensuring there are no large gaps or air bubbles
Curl the sausage around as it forms, until you’ve used all the filling
Tie the other end of the sausage skin tightly and cut with a knife
Use a pin or a salami pricker to poke tiny holes all over the sausage to allow and small pockets of air to escape
Twist the sausage skin to create individual sausages – they can be as long or as short as you like
Use a stick to hang the kielbasa, ensuring there is plenty of space between them and none are touching
The kielbasa now need to be hung and left to dry out for 24 hours
The next day, set up a hot-smoker and fill the chamber with smoke at around 40°C. Hang the sausages inside and cook for 2 hours
Increase the heat to around 85°C and cook for a further 2 hours, until the internal temperature reads 72°C
Remove the kielbasa from the hot-smoker and leave to cool to room temperature, then place in the fridge to set and chill
They are now ready to eat as is, or can be used in a variety of dishes to add a punchy smoky flavour
First published in 2019
discover more:

From moving to England at twenty-four to attend catering college to being named National Chef of The Year 2019, Kuba Winkowski has rocketed to the top in record time. His cooking is refined, peppered with Polish influences and – most importantly – delicious.

Get in touch

Please or register to send a comment to Great British Chefs
You may also like
Pork belly
Pork belly
How to cook tongue
How to cook tongue
Alyn Williams
Alyn Williams
Load more