Polish Sausage (Kielbasa)

Let's Cook

1. Step 1.

   Soak 6 feet of hog casing in warm water for 1 hour. Meanwhile, chop the pork shoulder, pork belly, and pork fat into 1-inch chunks.

2. Step 2.

   Process the chopped meat through a sausage maker fitted with the large grinder attachment, following the manufacturer's instructions.

3. Step 3.

   In a large bowl, gently mix the ground meat with 1½ teaspoons curing salt, ¾ teaspoon freshly ground black pepper, 1 tablespoon finely chopped garlic, and 1 tablespoon finely chopped marjoram until evenly distributed. Take care not to mash or tear apart the chunks of meat and fat.

4. Step 4.

   Attach the wet casing to the tubing attachment of the sausage maker. Tie a knot in the end of the casing and poke a small hole at the end to release air.

5. Step 5.

   Feed the meat mixture through the sausage maker into the casing, following the manufacturer's instructions, letting it create a coil. Leave a foot of unfilled casing before cutting it from the machine.

6. Step 6.

   Smooth and shape the mixture in the casing so that the diameter is even throughout the coil. Every 6 inches, twist the coil several times to create links. When the entire coil has been shaped and linked, knot the end and cut off the excess unfilled casing.

7. Step 7.

   Prepare a smoker according to the manufacturer's instructions. Smoke the sausages over hickory wood chips at 170°F for 3 hours, or until the internal temperature reaches 160°F.

8. Step 8.

   Remove the sausages from the smoker and place them in a bowl of very cold water to stop the cooking. Once cool enough to handle, hang the sausages on a rack to air-dry in a dry and cool indoor environment for 2 to 3 hours, to cool completely and bloom.

9. Step 9.

   Wrap the sausages together in parchment paper and store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before serving, heat the sausages using one of the cooking methods.