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Silesian kielbasa (Polish hot-smoked sausage)
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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
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Ingredients
Metric
Imperial
- 1kg pork belly
- 17g of fine salt
- 0.4g of saltpetre
- 10g of garlic powder
- 0.5g of ground mace
- 0.5g of ground caraway seeds
- 1.5g of freshly ground black pepper
- 100ml of iced water
- sausage skins, soaked overnight in cold water
Tongue
- 150g of beef tongue
- 50g of fine salt
- 500ml of hot water
- 500ml of chicken stock
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stick, chopped
- 1 bouquet garni
SAVE RECIPE
Equipment
- Mincer
- Sausage stuffer
- Hot smoker
- Micro scales
Method
1
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
2
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
- 500ml of chicken stock
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stick, chopped
- 1 bouquet garni
3
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
- 1kg pork belly
4
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.
- 17g of fine salt
- 0.4g of saltpetre
- 10g of garlic powder
- 0.5g of ground mace
- 0.5g of ground caraway seeds
- 1.5g of freshly ground black pepper
- 100ml of iced water
5
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
- sausage skins, soaked overnight in cold water
6
Continue to stuff the sausage skin, ensuring there are no large gaps or air bubbles
7
Curl the sausage around as it forms, until you’ve used all the filling
8
Tie the other end of the sausage skin tightly and cut with a knife
9
Use a pin or a salami pricker to poke tiny holes all over the sausage to allow and small pockets of air to escape
10
Twist the sausage skin to create individual sausages – they can be as long or as short as you like
11
Use a stick to hang the kielbasa, ensuring there is plenty of space between them and none are touching
12
The kielbasa now need to be hung and left to dry out for 24 hours
13
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
14
Increase the heat to around 85°C and cook for a further 2 hours, until the internal temperature reads 72°C
15
Remove the kielbasa from the hot-smoker and leave to cool to room temperature, then place in the fridge to set and chill
16
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
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