Authentic Polish Sausage Recipe – Traditional & Flavor-Packed!

Introduction

There’s something incredibly comforting about the smoky, rich flavors of Polish sausage. Whether grilled, pan-fried, or added to stews, this beloved dish is a staple in Polish cuisine. Making it at home brings a whole new level of satisfaction—ensuring every bite is fresh, flavorful, and free from unnecessary preservatives. I remember my first experience with homemade Polish sausage—the aroma of spices filling the kitchen, the excitement of stuffing the casings, and the joy of sharing it with family. If you’ve ever wanted to create your own traditional Polish sausage from scratch, this recipe will guide you through the process with easy-to-follow steps and expert tips!

Why You Will Love This Recipe

• Rich, Authentic Flavor: Traditional spices and seasonings create a deep, savory taste that store-bought versions can’t match.
• No Preservatives or Additives: You control every ingredient, ensuring a wholesome and healthier alternative.
• Customizable to Your Taste: Whether you like your sausage mild or with a bit of spice, you can adjust the seasonings to your preference.
• Great for Meal Prep: Make a batch, freeze, and enjoy homemade sausage anytime.
• Versatile Uses: Enjoy it on its own, in soups, with potatoes, or sliced into sandwiches.

Equipment Needed

To make this Polish sausage recipe, you’ll need a few essential tools:

• Meat grinder (manual or electric) – For finely grinding the meat mixture.
• Sausage stuffer – Essential for filling casings with the meat mixture.
• Mixing bowls – To blend the seasoning and meat evenly.
• Knife & cutting board – For trimming and preparing the meat.
• Kitchen scale – Helps with precise ingredient measurements.
• Casings – Natural or collagen casings for stuffing the sausage.
• Smoker or grill (optional) – For adding a smoky flavor.

Ingredients

To make a flavorful homemade Polish sausage, you will need:

• 3 lbs boneless skinless chicken thighs, finely ground
• 2 lbs turkey breast, ground
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder (or 4 cloves fresh minced garlic)
• 1 teaspoon marjoram
• 1 teaspoon ground mustard
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper (optional, for a slight kick)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon onion powder
• 1 cup ice-cold water
• Sausage casings, soaked and rinsed

Substitutions and Tips:

• Meat Options: You can use a mix of chicken and turkey for a leaner version or replace with a combination of beef and lamb.
• Spices: Adjust black pepper and cayenne to control spice levels.
• Garlic: Fresh garlic offers a bolder flavor, but garlic powder works well too.
• Casings: If you can’t find sausage casings, you can shape them into patties instead.

Instructions

Step 1: Prepare the Meat

Trim excess fat from the chicken and turkey, then cut them into chunks. Use a meat grinder with a medium grinding plate to achieve the perfect texture. For the best results, keep the meat chilled before grinding.

Step 2: Season the Meat

In a large mixing bowl, combine the ground meat with salt, pepper, garlic, marjoram, mustard, paprika, cayenne (if using), nutmeg, and onion powder. Add ice-cold water to keep the mixture moist and aid in blending the flavors.

Step 3: Mix Thoroughly

Using your hands or a stand mixer with a paddle attachment, mix everything together until well combined. The mixture should be sticky and cohesive—this helps bind the sausage together when cooking.

Step 4: Prepare the Casings

Rinse the sausage casings under cold water and soak them in warm water for at least 30 minutes. This makes them more pliable and easier to work with.

Step 5: Stuff the Sausage

Load the meat mixture into a sausage stuffer and slowly fill the casings, being careful not to overstuff to prevent bursting. Twist the sausages every 6 inches to form individual links.

Step 6: Cook or Smoke

• Grilling: Preheat the grill to 350°F (175°C) and cook for 15-20 minutes, turning occasionally.
• Pan-Frying: Heat a pan over medium heat, add a little oil, and cook for about 15 minutes, turning until evenly browned.
• Smoking: Use a smoker set to 180°F (82°C) and smoke for 3-4 hours for a deep, rich flavor.

Tips for the Best Polish Sausage

• Chill the meat before grinding for a better texture.
• Don’t overmix the meat; it should be sticky but not tough.
• Use ice-cold water to keep the sausage juicy.
• Let the flavors develop by refrigerating the mixture overnight before stuffing.
• Poke small holes in the casings to release air pockets and prevent bursting.

Variations

• Spicy Version: Add extra cayenne or red pepper flakes.
• Herb-Infused: Increase marjoram and add fresh thyme for a more herbaceous taste.
• Gluten-Free: Ensure all spices are gluten-free certified.
• No Casings: Form into patties instead of stuffing into casings.

Serving Ideas

• Serve with sauerkraut and mashed potatoes for a classic Polish meal.
• Pair with a side of cabbage slaw for a fresh contrast.
• Enjoy on a toasted bun with mustard and grilled onions.
• Slice and add to soups or stews for extra flavor.

FAQs

Q: Can I freeze Polish sausage?
A: Yes! Store uncooked or cooked sausage in an airtight container and freeze for up to 3 months.

Q: How do I reheat Polish sausage?
A: Reheat by grilling, pan-frying, or baking at 300°F (150°C) for 10-15 minutes.

Q: Can I use pre-ground meat instead of grinding it myself?
A: Yes, but freshly ground meat will yield a better texture and flavor.

Q: How do I prevent my sausage from drying out?
A: Keep the mixture moist with cold water, avoid overcooking, and use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Nutritional Information (Per Serving)

• Calories: 180
• Protein: 22g
• Fat: 8g
• Carbohydrates: 2g
• Fiber: 0.5g
• Sodium: 420mg

Concluding Thoughts

Homemade Polish sausage is not only flavorful and satisfying, but it also allows you to enjoy a traditional dish with a healthier, preservative-free approach. Whether you grill it, pan-fry it, or enjoy it in soups, this recipe ensures every bite is deliciously authentic. Give it a try, and don’t forget to share your experience in the comments below!

Print Recipe

Authentic Polish Sausage Recipe – Traditional & Flavor-Packed!

Author: Olivia Bennett Courses: Main Dishes

Difficulty: Intermediate Prep Time 30 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 15 mins

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 15 Calories: 180

Best Season: Suitable throughout the year, Winter, Summer

Description

This homemade Polish sausage delivers a bold, smoky flavor with a perfect blend of garlic, marjoram, and paprika. Made with lean poultry and natural seasonings, it’s a healthier, preservative-free alternative to store-bought versions. Enjoy it grilled, pan-fried, or in your favorite comfort dishes—perfect for meal prep and family gatherings

Ingredients

Scale

1/2x 1x 2x 3x

• 3 lbs boneless skinless chicken thighs, finely ground
• 2 lbs turkey breast, ground
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder (or 4 cloves fresh minced garlic)
• 1 teaspoon marjoram
• 1 teaspoon ground mustard
• 1 teaspoon sweet paprika
• ¹⁄₂ teaspoon cayenne pepper (optional, for a slight kick)
• ¹⁄₄ teaspoon nutmeg
• ¹⁄₂ teaspoon onion powder
• 1 cup ice-cold water
• Sausage casings, soaked and rinsed

Instructions

1. Step 1: Prepare the Meat

   Trim excess fat from the chicken and turkey, then cut them into chunks. Use a meat grinder with a medium grinding plate to achieve the perfect texture. For the best results, keep the meat chilled before grinding.

   Mark as complete

1. Step 2: Season the Meat

   In a large mixing bowl, combine the ground meat with salt, pepper, garlic, marjoram, mustard, paprika, cayenne (if using), nutmeg, and onion powder. Add ice-cold water to keep the mixture moist and aid in blending the flavors.

   Mark as complete

1. Step 3: Mix Thoroughly

   Using your hands or a stand mixer with a paddle attachment, mix everything together until well combined. The mixture should be sticky and cohesive—this helps bind the sausage together when cooking.

   Mark as complete

1. Step 4: Prepare the Casings

   Rinse the sausage casings under cold water and soak them in warm water for at least 30 minutes. This makes them more pliable and easier to work with.

   Mark as complete

1. Step 5: Stuff the Sausage

   Load the meat mixture into a sausage stuffer and slowly fill the casings, being careful not to overstuff to prevent bursting. Twist the sausages every 6 inches to form individual links.

   Mark as complete

1. Step 6: Cook or Smoke

   • Grilling: Preheat the grill to 350°F (175°C) and cook for 15-20 minutes, turning occasionally.

   • Pan-Frying: Heat a pan over medium heat, add a little oil, and cook for about 15 minutes, turning until evenly browned.

   • Smoking: Use a smoker set to 180°F (82°C) and smoke for 3-4 hours for a deep, rich flavor.

   Mark as complete

Nutrition Facts

Servings: 6 ServingCalories:180kcalTotal Fat:8gSaturated Fat: 2gCholesterol:65mgSodium:420mgPotassium:350mgTotal Carbohydrate:2gDietary Fiber: 0.5gProtein:22g

Note

• Chill the meat before grinding for a better texture.
• Don’t overmix the meat; it should be sticky but not tough.
• Use ice-cold water to keep the sausage juicy.
• Let the flavors develop by refrigerating the mixture overnight before stuffing.
• Poke small holes in the casings to release air pockets and prevent bursting.

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