The Only Kielbasa Recipe You Need!!! (Family Recipe)

4 Pounds of Pork (preferably some sort of pork shoulder roast or broken down pork shoulder)
Sausage Casings
5 grams of Curing Salt #1 (Pink Salt)
4 garlic cloves
2 teaspoons of paprika
1 cup of water
2 tablespoons of kosher salt
2 teaspoons of nutmeg
We bought a whole pork shoulder that you usually use for pulled pork and separated out the roast portion or neck portion.
Then we cubed it up and made it ready for sausage making.
You can scale up this recipe for whatever you’d like to do double or do half for less. If you don’t want to mess around with cutting the meat/ separating it just buy a pork sirloin roast.
Kitchenaid Meat Grinder with Sausage Attachment:
amzn.to/3rLyvxL
Sausage Casings:
amzn.to/3L8d5Tr
Pink Salt/Nitrate Preservative:
amzn.to/36DDLfL
Meat Hooks/Hanging Contraption:
amzn.to/3xS7w7T
amzn.to/38e9TXE
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[@2Bpatient]

" WOW" that was awesome . That looks way better than store bought I Remember my grandma making Kielbasa a long time ago. Now I want to try make it myself, Thank you!

[@444simm]

Amazing video as always!! Keep up the great content!

[@danielmarek4609]

My grandparents use to own a Mom and Pop neighborhood grocery store. They closed it down in 1965 when they retired. They use to make their own sausage. As a kid we'd watch them stuff the casings and produce a lot of fresh sausage. Two of my brothers have the recipe and sent them links to here to compare recipes. My grandparents were originally from Poland. When they made the sausage my grandpa would stuff the meat into the machine and my grandma would guide the links.

[@royhammond4024]

Great video, great job,keep them coming

[@Lanzarote1970]

Pyszna kiełbasa 🥰

[@levizurch9480]

Another amazing video! Keep up the amazing work!!!!!! You are the best 😊

[@richardleonido6275]

looks so good thank you so much!!👌👌👍👍

[@sushiman3375]

Jenetta, you were made to be in front of the camera! So genuine, funny, and captivating! Love this recipe! A while ago, we had some friends come over and we made chorizo, Italian sausage, and kielbasa. We called it sausage fest! I like to cut the kielbasa on the bias, and pan fry with onions and peppers. Slap the mess in a sandwich roll with some Dang sauce,…So good! Keep up the great family recipes!

[@FatFingerFoods]

They that’s amazing. That’s gotta be one of the best hangouts ever.

[@gopnikstyle9148]

LoL dang! I hope there was lots of beer involved. Alcohol in general of any kind will do.

[@johnathanraye5346]

Chorizo is Spanish but there is no such thing as a bad sausage. Party On !

[@tonyalbanese2088]

My favorite cooking channel. Loved seeing the whole family in this one. My dad and his friends would get together once a year and make Enough Italian sausage to feed the neighborhood.

[@FatFingerFoods]

Bet that was some of the best times.

[@johngrant1337]

It great to see the kitchen helper

[@Tjay0716]

Awesome! Drooled on my keyboard again ,thats allways a sign of an extra special episode ! lol

[@charlierosenbusch3007]

Another great old world recipe, you guys don't realize how great it is to see these older recipes make a come back because of you I get to relive my favorite times in the kitchen with my grandmother showing us kids how not only to save money, but to carry on traditional old world cooking.thank you for all you do in this community and as always stay safe.

[@FatFingerFoods]

Thanks Charlie. Love having you part of this channel! 😊

[@hansluckey-bn8rt]

It's ridiculous how you do it .

[@dannyarellano86]

Looks great 👍

[@erockhefleyjr6852]

Beautiful 🧡🖤🔥. And the food looks really good too! 🤗

[@jackmeoff5244]

Love your videos ! Always making great foods and your beautiful smile and personality I love 😊

[@simplefastandtasty742]

Absolutely tasty and tasty Excellent Fantastic and great video. Thank you very much for sharing.

[@scoobydoo885]

thanks, really enjoy your channel

[@scottdupre2844]

O my god, you did an great job, love this God bless an your family

[@christinerobinson9372]

I got the sauerkraut, you bring the kielbasa! That is beautiful! I've never seen commercial Kielbasa that looked like that. And natural casing does not bother me, I prefer it. Liked and subscribed!!

[@garrynicholl8777]

Great video. Get this,I'm a newfoundlander and I love making homemade kielbasa. Love your tips and tricks for the recipe, keep up your videos and thanks again and god bless

[@GaryHotter]

Треба казати ковбаса !!! Смачного !!!

[@terrycollalti4249]

I love this....and would love some out takes of funny filming....love it luv it

[@seafieldgrant6957]

A star is born !,Well done ! and you are a sweety !

[@TwoKSiR]

Love seeing this. I love sausage making but I’ve never tried Kielbasa. I can’t wait. As a pointer, you said the pink curing salt is optional. This is not optional if you’re going to be air drying this. Please, do not air dry if you didn’t use your pink salt. Again, I can’t wait to make this. Thank you for this video. Also, thank you for not making those huge eyes your bother makes when you try food that you enjoy 😂😂

[@TheWhitetailrancher]

You would do yourself a HUGE favor by actually partially freezing your meat first. usually about 45 minutes prior to grinding. much easier on your little mixer/grinder and much safer as far as food safety goes. Your final product will be MUCH better as well. just a tip to help you out.

[@BearMeat4Dinner]

Yummy!!!!

[@showmeadventurevanlife49]

I used to own a sausage shop and I find that if you put a little bit of water inside of the casing like hold it open and scoop water with it. It goes on to the horn much better.

[@aggiekromah6254]

Very good job looks very delicious😋👌👌🌹

[@guybever8935]

You are a great chef. Thanks for all the amazing videos you make for all of us.

[@markopolo945]

Have a good weekend 👍😎👍

[@sailingwind326]

Any thing you want to be good you have to do it yourself dang this looks so good 👍🏻 going to be trying for sure ty guys

[@Chris-jh3tg]

Interesting to see the variations of this sausage throughout the world. Babcia didn't use paprika or nutmeg, but our family is from northern Poland. Very simple, salt, pepper, garlic and majoram.

[@mcbobly]

Another great recipe, sounds delicious. I’ve always heard it and pronounced it as “keel boss uh” but hey, as long as it tastes good what does it matter huh..lol.

[@TheWhitetailrancher]

I will be trying out your recipe. I won't even come close to trying your methods though. Should be fun!

[@martinquintana5837]

After watching your awesome video I had to make some store bought Kielbasa Sausage:( , but it goes perfectly with that Dang Sauce. I'm going to buy some stock in Dang Sauce lol. Anyways you take care and have a blessed day. Aloha from Kansas

[@zertekandketrez08]

I love kiełbasa :)

[@michaelslater2444]

You are not a cheap family, you are a thrifty family, and this is admirable

[@josephacosta619]

Olie supervising the project Healthy

[@RESTORATIONRESCUE]

This as always looks so amazing. Keep up the great work!! Feel Free to Deliver food anytime haha

[@rebmob5203]

Very nice and you 😋😋😋😋✌✌

[@nyeguy88]

Such a goofball 😊

[@dojchinstanojkov8397]

All the slavic world loves its garlic... greetings from Makedonija :)

[@belindalombard4901]

You are so adorable. We love you and your family. In South Africa we make sausages all the time just like you. Only the spices is different. It's called Boerewors. We never prick the casing as a lot of the meat juices will cook out when you grill them outside on a fire. We don't always smoke it. We eat it with onions that we fry till it's brown. We put the sausage in a hotdog roll with ketchup, the fried onions and mustard sauce. It is a traditional meal here. All of the best to you. Lots of love

[@michaelslater2444]

boerewors with mealie pap Fantastic (I´m Rhodesian)

[@michaelcarron3418]

Like the Pickle ones, the size of a Brat. Stuff them in a jar add the Dill Pickle juice leave in refrigerator for a few weeks. Once pickled they keep with out refrigeration.

[@ManyFishGames]

Would be funny to see an outtake of every pronunciation of "Kielbasa" in this video. Love the authenticity of your guys videos.

[@vmitchinson]

In Alberta where a large Ukrainian population lives, we grew up pronouncing it as koo-baa-saw.

[@jamesmurphy1480]

i like with tomato sause and onions and carrots

[@FrenchieFrench1555]

Jenetta, thank you for the video and the recipe. The sausages look absolutly delicious. Do you have favorite wood to smoke the sausage? Thank you.

[@Xpyburnt_ndz]

YUM!!!

[@kenmorales4187]

Did that sausage on the pellet grill low at 225 then 200 for two hours, great flavor and tender as butter

[@ts6141]

Fry some potatoes in a cast iron skillet with some EVOO then cook the kielbasa in the same pan *chef's kiss* I love shredding some cheese and putting hot sauce on it!

[@waynek921]

That was cool to see Jr. Workn too.

[@mrkkwrfd]

LOL! Love the "this ain't workin". True southern girl!

[@optil-rectal-itis2782]

I'm starving now👍🤪😝

[@davescheer5038]

That looks soooo good , don’t know where I would get the casings and nitrate from though haven’t seen anything in the stores around me , and I would have to by a smoker, but those look just yummy ! 👍🏼

[@FatFingerFoods]

Amazon!!! Links in the video Description!

[@timgunn3670]

I had to stop vid to comment. You are hilarious, in a good way

[@valenciarampesi8719]

Hi dear in South Africa we call it wors in Afrikaans / dutch

[@allanoakley8322]

A little tip lubricate the back of the auger to reduce friction it wont get so hot while grinding the meat

[@ernestoflores2805]

Love them sausage 🇵🇭😷👋

[@telvin362]

МММм Домашняя колбаса) Вкуснятина)

[@waylonp6924]

homemade is almost always better than store bought

[@LeLOUISE1]

Une saucisse traditionnelle polonaise qui offre une véritable explosion de saveurs et qui reste chère au cœur des Polonais. Au Lavandier, nous la fabriquons avec de l'ail frais et de l'origan frais.

[@michaelcarron3418]

I say it like KELL-BAH-SAH, there are different kinds like a big fat round one made Special for Easter.

[@eballacharles0302]

Same as our country 🇵🇭

[@cherylfrain2592]

I don't usually eat sausage (there was an "incident" 🤢) but I would definitely make an exception for this.

[@spanthrax]

invest in a stainless steel meat grinder for kitchenaid. stays colder longer and it will last longer than plastic

[@19993gt]

Your silly, it’s entertaining 😂

[@muppetgump8522]

Best thing about Saturday is a fat finger foods video.

[@nathanedwards4519]

Take that sausage! Dip into some dang sauce it will be dang dang good! Mmmgood lol. I bet it smells delicious. I dig it

[@katrinakarina3206]

Can you tell about temperature in smoker And how long,thanks

[@davidens8204]

for food safety you need the nitrates it eliminates any possibility of botulism which will kill you even at a dose of 0.00010 grams or a very small amount just better for safety everything else looked yummy but I would have only used 1/2 of the nutmeg .. sometimes it can become astringent and overpowering .. this looked awesome tho cant wait to try it

[@zenjamin6262]

I replace sodium nitrate with celery salt

[@davidedwards7408]

Maybe you can use the Sous Vide cooking method just not vacuumed sealed

[@gauthren]

Like the others have mentioned, a better grinder and stuffer would go a long ways. Short of that, make sure your meat is nearly frozen and only plop a few pieces in at a time. You packed it full then forced it into the tube. It puts a lot of load on the mixer and creates extra heat that you don't really want. It really is much easier this way - I have the KitchenAid attachment too. I'm upgrading since it's a terrible sausage stuffer and really only an "OK" grinder.

[@sprocketbuster]

i say keel bossa . our butcher shop/superior meats in washington , pa usually had a sample to give out ,,,,,,,,,,, in the early 1960's!

[@bobbyherdman243]

I’ve always wanted to make my own sausage. Great video!! Is that the main sausage that’s eaten in Ukraine? I know nothing about Ukraine cuisine

[@johnathanraye5346]

Couple things.... you are a energetic, engaging, intelligent and super cute host. I use nutmeg in chilli and meatloaf and it is the main ingredient in Jamaican Jerk Spice. AKA the donut spice (plain donuts are spiced with nutmeg). Thirdly with the meat grinder it looked like you made polish sausage where Kielbasa has larger chunks of meat in it no ? Help me out here please.

[@JustQzen]

Also the reason you want to have refridgerated meat is because you dont want the fats to melt. So make sure its refridgerated and when you take it out grind it as quick as possible, then throw it back in the fridge.

[@dorisdybowski3110]

❤❤❤❤❤❤

[@sighoa4489]

you are cute and bubbly, excellent recipe and presentation, love your channel, and I support UKRANE! CHEERS👍🤩

[@SWEET-2381]

Youi a trip girl! lol Glad to see Pops there! You know we love him.. You makn an awesome entrance also! Keep up the good work! You got this! You make me lol HARD haha

[@Boilerking76123]

Kolbasi. No All Spice ? I use the chunky grinder not the fine grind. Thanks for all the great old timey recipes.

[@andriescorneliusnienaber]

You should tell hubby to show his face, he is ultimately part of the team

[@user-mt5vt2sv5b]

Христос Воскрес.

[@trob7348]

jenetta happy to see you in front of the camera very pretty. great instructions your a star

[@alexisbog138]

When I lived in the Netherlands, I often made it with my Dutch wife. "Worst" in Dutch. (Pronunciation is completely different from English) I gave up because I couldn't get a fresh intestinal skin in Japan. :))

[@FatFingerFoods]

Really? In Japan!? I would think it would be a piece of cake to find one there.

[@alexisbog138]

@@FatFingerFoods The history of sausages in Japan is very short. Around 1910, German cooks started making in Japan, but it was first commercialized in the 1970s. Since it was commercialized as a nutritional supplement for children, it had a sweet taste and was the size of a little finger. Western-style sausages are rarely sold in Japanese stores. In Japan, meat prices are higher than in the West.

[@findinggeoj1764]

😎

[@cherylmatthewman7216]

Curious are you from Manitoba?

[@joeysausage3437]

Nutmeg was widely used in colonial America meat recipes, as was cinnamon.

[@Canera32]

In Portugal we call that a "Chouriço"

[@roballen7937]

The Ukrainian relatives in Schuylkill County, PA first introduced me to this heavenly food!! They pronounce it as "Kill-ba-sa" . And also call it "Kill-ba-see". Whatever you call it it is absolutely delicious!! Unfortunately I haven't found any over here in Thailand but there is supposed to be some in the area!! (Warm regards to you all from the Allens in Ban Huai Sai Tai, Phetchaburi Province, Thailand! 😊😎👍👍👍🌴🐘🐒🐒🐘🌴)

[@mikesautomotivediagnostics8080]

What size of "die" did you use to grind that pork?

[@FatFingerFoods]

The smaller one I thinks it’s 3/8?

[@mikesautomotivediagnostics8080]

@@FatFingerFoods thank you

[@FatFingerFoods]

@@mikesautomotivediagnostics8080 you can really as ground down as you want with this one. It’s similar to the hillshire farms kielbasa in texture but just a bit more authentic.

[@MarioMotoVlog]

Kiełbasa zywiecka

[@mandtgrant]

Safety tip: never add the nitrate/nitride before tasting. It needs to sit for 24 hours to convert to a safe form. Before that it is strongly carcinogenic. After its perfectly safe. Taste first then add your curing salt

[@larrywarner9314]

Dedicated sausage stuffers work better and there easier and quicker !!!😁

[@FatFingerFoods]

Got one you prefer? Been looking at getting one before winter

[@ter8330]

Gdzie mieszkasz? W USA?

[@sailingwind326]

That's what she said

[@DiamondPsychic]

Cut up in a crock pot with fresh green beens.....beans.....! Only 2 hours cook on high.

[@FatFingerFoods]

Sounds like heaven... It's crazy how many things you can do with it once you make it. Fresh fry it with eggs in the morning, cut them open for fancy hot dogs... list goes on and on!

[@richardortiz2255]

Hi,Great old world,🤩🤩🤩🤩🤩💯💥💯💥💯💥💯💥💯🇵🇷🇵🇷🇵🇷🇵🇷

[@wayneguy6043]

I like how she holds the meat….

[@dramaticexit6743]

Make some vegetarian dishes pliz

[@dstreetz6004]

Main goal here…make sure our meat fits into the hole right here….😂😂😂😂 amazing video as always she’s the best