How to Make Homemade Sausage (VIDEO Recipe)
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Homemade sausage is a great way to use less expensive cuts of meat to make something delicious, and homemade is best because you know exactly what went into it! We grew up eating homemade sausages and my Mother taught me how to make this classic Russian kolbasa (kielbasa).
This generations old sausage method combines ground and diced meats for a more rustic and hearty sausage. Watch the video tutorial on how to make homemade sausage and you will be a pro in no time!
Watch How to Make Homemade Sausage Video:
When making sausage, the more fat you can get in your meat, the better. If you are using a leaner beef or pork, add bacon so you don’t end up with a tough/dry sausage. It is absolutely key to have your meat very cold and grinder parts chilled. The process will be way easier if you take this advise, otherwise it can back up in the meat grinder and leave you frustrated and discouraged (been there, done that!).
Ingredients for Homemade Sausage (Kielbasa)
2 lbs pork with fat (1/4 diced, 3/4 ground)*
2 lbs well marbled beef (1/4 diced, 3/4 ground)*
6-12 oz bacon, optional – use if meats are leaner (can be frozen)
3 tsp sea salt
1 Tbsp whole yellow mustard seed
1 tsp black pepper
1/2 tsp Mrs. Dash or favorite salt free seasoning
1 cup ice cold water
2 natural hog casings (about 10-12 feet total)**
What you’ll need:
Sausage poker, optional but nice
Meat grinder with sausage attachment
Recipe Notes:
*I used boneless country style ribs. Any pork cut wth a lot of fat would work well.
*Use a well marbled beef with higher fat content. This beef bottom round was on the leaner side so I added the bacon.
**Casings can be purchased online or at your local butcher. Leftover salted casings can be resealed in their bag and stored in the refrigerator for many years.
How to Bake Homemade Sausage:
Line a large rimmed baking dish or roasting pan with parchment paper, trimming paper so it doesn’t hang over the edges. Arrange sausage over paper and bake in preheated oven at 350˚F for 1 hour. Drain off excess liquid. Flip the sausage over and broil 5 min. Flip sausage over again and broil additional 5 min or until browned.
How to Grill Sausages:
For Easter, my husband grilled the sausage and we put them in a deep roasting pan in a single layer, poured in 1/4″ deep of beer and sprinkled 1 tsp mustard seeds into the liquid. My husband placed the pans on the grill covered for 20 minutes over medium/high heat, flipping over halfway. Then he removed the pans and transferred the sausage directly over the grill to brown the outsides (5 min per side). The sausages were supremely juicy and delicious!
Print-Friendly Homemade Sausage Recipe:
How to Make Homemade Sausage (VIDEO Recipe)
Ingredients
Ingredients for Homemade Sausage (Kielbasa)
- 2 lbs pork with fat, 1/4 diced, 3/4 ground*
- 2 lbs well marbled beef, 1/4 diced, 3/4 ground*
- 6-12 oz bacon, optional - use if meats are leaner (can be frozen)
- 3 tsp sea salt
- 1 Tbsp whole yellow mustard seed
- 1 tsp black pepper
- 1/2 tsp Mrs. Dash or favorite salt free seasoning
- 1 cup ice cold water
- 2 natural hog casings, about 10-12 feet total**
What You Will Need:
- Sausage poker, optional but nice
- Meat grinder with sausage attachment
Instructions
- Place meats on a baking sheet, cover with plastic wrap and freeze 1 1/2 hours. Should be very firm, not frozen solid. Place all meat grinder parts in freezer and refrigerate mixing bowl at least 30 min prior to using.
- Rinse casing well to remove salt and run warm water all the way through the casing. Let casing soak in warm water (90˚F water) for at least 1 hour or until soft and slick. Keep casings in water until ready to use.
- Remove 1/3 of meat from the freezer, dice into 1/4 thick pieces with a sharp knife and transfer to your chilled mixing bowl. Chop remaining meat into 2" pieces so that it can easily go through the meat grinder. Set up your meat grinder (if using KitchenAid mixer, set to speed 4 using the large holes grinding plate) and grind meat into chilled bowl then grind bacon.
- Sprinkle seasonings over meat and toss by hand 30 seconds to distribute then add 1 cup water and mix meat by hand for 1 minute (or with paddle attachment on speed 1 for 1 minute), just until a light film forms on the outside of the bowl and the mixture binds to itself and can hold a patty shape. Cover and refrigerate your sausage mixture while you clean your grinder and set up your sausage maker attachment. Seasoning Tip: To test your meat for seasoning, form a small patty and saute it on a skillet to sample.
- Lightly oil the outside of your sausage tube attachment and thread 1 sausage casing over the tube leaving a 6" tail hanging off the end. Do not tie the end - you want the initial air that comes through to escape.
- Remove ground meat from refrigerator, set mixer to speed 4 and add meat into hopper, pushing down with the plunger and adding more as you go. Use one hand to stuff the meat through and one hand to guide the filled casings. Fill firmly but do not overstuff, especially if making sausage links. Take care not to let big gaps of air into the tube. If you get air bubbles - no problem - you can poke the sausage casing with sausage pricker as you go. Let the sausage come out in one long coil until about 6" of casing remains at the end then start with the new sausage casing.***
- Pinch, twist and spin to make small sausage links or coil the sausage for the classic kielbasa look. Tie off the ends or tie with kitchen string if desired. Prick with sausage poker about every 2 inches, especially where you see air pockets, to prevent the sausage from bursting. Sausage can be baked, grilled or sautéed right away or can be refrigerated or frozen for later. Keeps well in refrigerator for 3-5 days or frozen up to 3 months.
Notes
***If meat starts looking pink/pasty as it enters the casing tube, it's likely clogged and you should quickly clean your grinder before proceeding Grind the bacon last (if using) - this is less likely to occur if using well chilled meat.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Are you into sausage making? I’m kind of on a roll! It’s exciting once you start feeling like a sausage ninja. We have kielbasa in the fridge and freezer and I’m dreaming about what variety to make next. Please share your favorite flavors in a comment below – I would love to hear YOUR ideas!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Very helpful.
Process for making sausages is simple and effectively demonstrated. Great recipe. Keep up the good work.
Cheers
Thank you for your good comments and feedback, Ed. We appreciate it!
My husband and I tried this recipe yesterday. It was not nearly as difficult as I thought it would be. The step-by-step instructions were very helpful, as was the video. Thank you for the great recipes!
You’re welcome, Maggie. Glad you enjoyed this and I hope you and your family will love all the recipes that you will try!
This is certainly totally different from Polish Kielbasa. I also love to make my own; however all of the spices are mixed by weight which is determined by the final weight of the meat itself. This makes it consistent every single time. I tried to use a kitchen aide when I first started, but the hopper is so small and air was introduced every time more meat was added. Also, it was very labor intensive. I ended up getting a (relatively inexpensive) hand crank stuffing machine that holds up to 7 lbs of meat and never looked back. Love it. Keep up the good work.
One other thing – I refrigerate my meat mixture overnight to let the flavors meld together. The next day, I take a tiny bit of meat to form a patty and cook that to test for proper spices (you can’t easily add more spice after stuffing). If like the way it tastes, I’ll start stuffing it; if not I’ll do some last minute tweaking and try another small patty.
Thank you so much for sharing that with me!
I have watched a vidio and I want to start a business,of making a sousage to sell it to my community,thanks for sharing , at least I know where to start .
So glad you found this helpful. 🙂
I made sausage with fennel, apple & cheese. Will put them in the smoker tomorrow.
Sounds great! 🙂
So we made it today. I considered all suggestions and made sure that the fat/meat ratio is correct. Plus I baked it covered with foil, to keep moisture in. It turned out perfect. I think the trick is to find a good cut of pork with good fat content I used pork shoulder, pork loin, and bacon, with a good cut of steak. Thank you for sharing the recipe. Большое спасибо.
You’re welcome, Mila! I’m so glad you loved it!
I GAVE OUR GUYS A ELECTRIC MEAT GRINDER AND MANUAL SS STUFFER Yesterday. first recipe they say is this one.
They will put the links in our small electric smoker, doing a few batches with different flavored chips. Thanks much for your recipe.
You’re welcome, hope you love this recipe too!
Hi Natasha, can I pre-make the sausage and freeze them for later? If yes, can I cut the casing so I don’t need to bake all at one time before freezing?
Hi Winnie, yes I bet that would work!
I hope I don’t offend anyone. Kielbasa means sausage Polish, and wedzona means smoked in Polish. My grandfarther was from the Polish country. What people in the USA call kielbasa could be any kind of sausage. We make wedzona kielbasa, wich is made with 100% pork. What we make is what most Americans consider kielbasa. Most of the people we give it to love it. We make other kielbasa’s (sausages) as well. I hope I didn’t offend anyone.
No worries, Paul. Thanks for sharing that info with us.
I read the comments before I made mine, so I decided to try baking it for 30 minutes.
I came to the conclusion some peoples oven temperatures are hotter than what is displayed or uneven in heating because mine was baked after 30 minutes. It would have burned at 50 minutes. I broiled the sausage for 1 minute and that was enough too.
Thank you for the recipe !
You’re welcome and thanks for sharing that with us. That’s also true, it reslly depends on the oven but good to know that you tested it first.
I loved your details from st t to finish. I would love to start this as a small scale business from home and am wondering if I can sell commercially packaging properly and feezing without roasting or baking or cooking
Hi, I honestly don’t have the answer to that and I don’t think I’m qualified to answer that on a commercial scale. I don’t have any experience with safe commercial selling or preparation.
Hi there,
Sausage should be pan-fried for 8-10 minutes, turning once or twice to brown evenly all over. If you BBQ your sausage, 145 degrees Fahrenheit is the ideal temperature and 12-15 minutes also applies here, Maybe you could add 1 Tablespoon freshly pressed garlic and 1/2 Tablespoon dried onion powder to the spices. 1/2 teaspoon cumin and 1 teaspoon mace give the meat a burst of flavor. I use plain pig back fat instead of bacon. My meat fat content is usually 80/20. Also, I marinate the meat mixture with the spices for 12-24 hours in the refrigerator prior to stuffing the sausage. I smoke the sausage at 110 – 135 degrees Fahrenheit using a smoker tube and wood pellets on my gas grill. It takes about 10 minutes for the smoke to infuse the meat.
Thanks for sharing some tips with us
Thank you for such a detailed tutorial. I made my first batch of sausage, and by following your instructions they came out perfect! I wish I could send you a picture, lol
You’re very welcome! I’m glad it was a success, feel free to share some photos of your creation on our Facebook page or group to inspire others too. Thanks for sharing!
Hi Natasha does all casing need to be soaked before use, I made sausage once but did not soak and it was dry, tasty but dry
Hi Joanne, if they are salted casings, you definitely want to rinse them per the instructions in the psot. Dry could also be due to not using enough fat in the sausage.
Natasha,
I made your homemade sausage recipe and bake it for one hour as you said in the video. Are you sure it should be bake at 350 for at amount of time. My were way over cook!
Ron
Hi Ron, this is how we always make without it drying out. I’m happy to troubleshoot, it could be the fat content of the sausages – using lean meat will cause the sausage to be dry and overcook easier than fattier meat, which is also why I add the bacon. Hope that helps!
Natasha,
You maybe right the one thing I didn’t do was to add the bacon.
Sorry.
Ron
Hi, would it be possible to use dijon mustard to make these sausages? How much should I start off with?
Hi Sasha, I haven’t tried that so you’ll have to experiment with amounts. Let me know how you like it with dijon.
no No wet mustard. seed only way supposed to not hit mustard flavor which bursts if bitten into and spreading a hint of mustard just with seed ,,,like fennel seed in Italian sausage. slight hint of flavor until ya bite one cheap Italian sausage with fennel uses power that just infuses all the meat melds in to other spices. so no great burst off flavor when biting a seed. same with bread. seed is always whole.
How would you make these smoked flavored ?
Natasha,
Are you sure about the cook time?
I did your recipe and all was all over cook. I follow your recipe and only cook for 30 minutes turn out perfect. Are you sure about your cook time in your video? Or did I misunderstand?
Hi Ron, it took us the full hour. I’m wondering if you have a different type of oven? Also, are you measuring your temperature in Fahrenheit?
Your ‘How to make sausage’ video & instructions was extremely well done. I’m a meathead from the 1960’s & 70’s, & I was ready to laugh- but I was impressed!
The only point I want to make is that natural casings are neither consistently tough nor tender. By putting them in a pre-heated oven or pan, you’re making them tough. To have the most tender possible natural casings, you must put them in the pan or oven, and only then turn on the heat. Again—Great job!
Hi Lee, thanks for sharing your tip! I’m glad you were impressed with the tutorial.
Hi Natasha, we are getting ready for our Orthodox Easter and trying to make your homemade sausage. Question, if you bake, for how many degrees you setting up the oven?
Thanks in advance for your recepies and help!
Hi Khrystyna, please see the “How to Bake Homemade Sausage” section in the recipe post “Line a large rimmed baking dish or roasting pan with parchment paper, trimming paper so it doesn’t hang over the edges. Arrange sausage over paper and bake in preheated oven at 350˚F for 1 hour. Drain off excess liquid. Flip the sausage over and broil 5 min. Flip sausage over again and broil additional 5 min or until browned.” I hope that helps.
If using casings, you might point out that if you put the sausage in a hot pan the casing will be tough. Start them in a cold pan. Also, pricking holes in the air pockets in the casing prevents melted fat from collecting in the air pocket.
Also, casings aren’t a must. Just make patties-or make long rolls & cut to order-skinless sausages. Freeze on a cookie sheet, then double wrap, with plastic food wrap, as many as you want in each package.
Thank you for sharing those tips with us, Lee!
Natasha, thank you for this creation, this was my first time trying to make homemade sausage. My nephew and I gave it a shot. I’m very impressed with the results. I did use ribeye for the beef portion that was the only difference. I could not wait to try. So the meat I cleaned out of the grinder & pipe I made a quick patty and pan fried it. OH MY! This recipe is absolutely heavenly. Now my options are endless and much healthier choices without all those preservative , nitrates etc. KUDOS…
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha,
I made the sasauge today and they turned out dry and yours has a pink color to it inside while mine turned all brown. I pricked the sausage casing everywhere (a lot) before putting in the oven because I didn’t want the casing to pop while baking. Could it be that all the juices came out through the holes or that one hour was to long to bake the sasauge for? The sausage tasted really good but dry
Hi Diana, I haven’t had that happen but that could more than likely be the culprit.
hi there ,try to simmer sausage in fry pan liquid just about ta cover 10 min is good slow simmer lid ajar ,not totally on ,den do what ever suits ya bake fry grill ,and I never poke holes but if ya have to just two one on side and across from that app. side but other end
Thank you Joseph
Hi there Diana did you make sausage again ??? did you see my comment on making in hot dog size casing ,,it makes a world of difference … and we serve with cabbage sauce with onion yellow and when cabbage is aldente add a can of drained kraut no salt should be added ,if the kraut is salty ,like to much for your taste and rinse then add to pot mix well simmer covered till all is tender ,,den plate wit boiled potatoes kielbasa mustard yellow and spoon of horse radish not da cream one
how about a potato filled one ?? would like that recipe
Thank you for that suggestion.
Hi Natasha, If ya can get the smaller casings hot dog size ,,make a rope sausage it changes dynamically with a more robust flavor oh a hot fire ,and I always par simmer in fry pan with h2o no beer dats ops but I want dat fresh sausage flavor ,,,lid ajar on pan and almost cover with h2o
Trying your recipe right now with a little bit of paprika and garlic added, oh and a splash of wine. I doubled the recipe because I had some meat to use. I see in the comments that nobody has tried smoking these, so that is what I’m doing as we speak. I can let you know how they turn out.
I look forward to your feedback Dave!!
Hello. My name is Gary and I was wondering about the Sausage recipe. I want to make some because it looks so good. Can the Sausage we cook in a smoker. Any tips on this would be great. Ty
Hi Gary! I don’t have any experience with smoking sausages so can’t make any recommendations. Let me know what you end up doing. I think, smoked sausage might even taste better than baked one
I have tried to make the sausage 3 times now cutting down the cooking time to 30 min at 350 deg. each time they have come out dry and over cook the 1st time we couldn’t even eat them, 2nd time cut to 45 min and they were eatable but were not that good I just did it a 3rd time and they are still dry and over cooked, very disappointed but still willing to try again. What am I doing wrong?
Fred
Hi Fred, it could be the fat content of the sausages – using a lean meat will cause sausage to be dry and overcook easier than a fattier meat, which is also why I add the bacon. Hope that helps!
fat content of the mince should be atleast 75 meat : 25 fat otherwise sausages will cook dry.
Depending on the thickness of the sausage, try 330F for 20 minutes 18/20 thickness and 2 minutes more for each additional thickness.
Hello, could I use ground meat bought from the store since I do not have a meat grinder?
Hi Ann, typically the ground meat sold in stores is processed more finely than the large holes of a meat grinder when done at home and for sausage, the less processed the better so it doesn’t clog up and turn pasty while using the sausage stuffer attachment. I think you could make it work but maybe do slightly more diced meat and slightly less of the ground meat and make sure that store-bought ground meat is really well chilled before using it in the recipe.
Thank you for the reply!
You’re welcome!
Hello Natasha,
Did you try to smoke those? I usually smoke beef in my smoker at 250F. Will this temperature work for the sausages? Let’s say, for 2 hrs?
Hi Inna, I don’t have any experience with smoking sausages so can’t make any recommendations. Let me know what you end up doing. I think, smoked sausage might even taste better than baked one 😀
Hi Natasha I made the sausages few days ago, turned out fantastic, but for some reason casings popped while baking do you know why that happened?
P.S I poked sausages prior baking.
Thank you.
Hi Tatyana, sometimes that can happen if the sausage is overstuffed or if there is an air pocket in the sausage that is missed with poking.
Hi Natasha,
I’ve been looking for a high quality meat grinder for my dad. Where did you get yours/what brand is it? Love your videos 😁
Hi Melissa, I use the Kitchenaid attachment meat grinder. I have purchased, tested (didn’t like it) and returned the best and most expensive one on Amazon and went back to the KitchenAid one. Thank you for the compliment! I’m so glad you enjoy our videos 🙂
Hey Natasha! 🙂 where do you buy your sausage casings? I can’t seem to find them in any store..
Hi Katya, Casings can be purchased online (I have a link in the post above) or at your local butcher or meat shop. Leftover salted casings can be resealed in their bag and stored in the refrigerator for many years.
Rather than put into casings, could I just freeze the meat for patties, or meat load and etc.
Jane, yes that would work 😬
Natasha,
I love your recipes! But why are you referring to many of your dishes as Russian when they could be both Russian and Ukrainian?
Hi Anya, it is only for simplicity since many Recipes are similar in different regions and one could also call this Moldavian, Belarusian, Georgian, etc. I guess it’s most accurate to say “Slavic” 🙂
Dear Natasha: can I use some olive oil instead of direct fat as in your recipe? I’m from Latino – Asian roots and have some reticence using fat as such. Thanks.
For the best taste I would not recommend using olive oil but if you test with olive oil, let me know how it works out.
Rendered duck fat?
yo Ramon since when does a latino not use pork fat. chicharron lard common ????
looks delicious. by the way near the christmas season you should make a video of how to make a gingerbread house
They are so good! I will keep your suggestion in mind!
Hi Natasha will you post other sausage recipes for us to make or is that all
Hi Andrei, It will probably be some time before I get to another variation (My list of recipes to make is quite long at the moment!). I will definitely keep it in mind and thank you for the request 🙂
Dear Natasha,
We are on a dairy farm in northern Sweden just a few hours from the Arctic Circle. After watching your video, we want to make the sausage (we have all the meat on the farm) but we have a Bosch mixer with the meat grinder attachment and sausage making accessories. How do we know what size die to use to get the same look on the inside of the sausage that we are seeing in the video? We have tried to do this in the past but it comes out too coarse.
Thanks a million for your site!
Hi Lorayne, for sausage, the courser, the better. I am not familiar with that meat grinder but I would suggest using the disk with the larger holes for a courser grind. We us the disk with the larger holes from the Kitchenaid grinder.
Natasha,
Thank you for the amazing recipe! I just finished making the homemade sausage. Quick question, I have put all the casing in the water without thinking. How can I preserve it if is not salted anymore ? Could I freeze it and reuse it the next time? Please help:)
Thank you!
Hi Natalia, it is still preservable. I have done that with excess that I put in water. Pat it dry as much as possible with papertowels then sprinkle it generously with salt, put it in a sealable bag (like ziploc) and refrigerate. It will keep a long time!
Natasha, I am trying to find whole mustard seeds but no luck. Could I use the powder instead and how much?
Thank you
Hi Natalia, it should be in the spice aisle of most grocery stores. I haven’t tried with ground mustard, but I would start with 1 tsp of dry mustard and saute a small patty to check for flavoring and add more to taste.
Sounds good. Thank you for the advice!
My pleasure! 🙂
Hi Natasha, my name is Nadya, I just made my first home made sausage, and it turned out amazing. Thank you for the video, it made it so much easier. I have a questions. How do you or do you ever safe the sausage casing? There a lot left I really don’t want to throw it away. How do I preserve it?
I refrigerate my sausage casings. I don’t know the exact preservation time but butcher told me that they last for years. Thank you for the compliment and for visiting the site 😁
I just love your recipes
I’m glad to hear that Andrei!! 🙂
I have accidentally doubled the amount of salt (long story😢). What would you recommend to fix this? I’ve only stuffed a small sausage to taste how bad it was, and still have remaining meat mix. I hate to throw away so much meat😭
Hi Olga, oh no! That is a bummer 🙁 I would maybe use it to make meatballs for soup where the salty flavors will incorporate into the soup, or if you have more meat, you could add more meat to the mix to fix it, or add unsalted cooked rice and make tefteli which will mellow out the salt. I hope that helps!
Hi Natasha. Thank you for sharing this video tutorial. I am looking for great sausage recipes as my family are getting into sausage making business. I would probably use your recipe with some tweakings. Thank you so much.
My pleasure Eliza! Please let me know what you think of the recipe!
Hi again Natasha. I don’t have an oven at home. Can I just boil the sausages instead? Thank you.
Hi Eliza, you can prepare them any way you prefer – boiling would work. You might brown them on a skillet after boiling if you prefer 🙂
I’m just drooling over here because I can’t make them since I don’t have a kitchen aid but it’s such a great idea! It looks a lot easier then I imagined making sausages looks like! Maybe one day!!! 🙂
Also that mustard spread is amazzzzing! I add it to our store bought 🙁 sausages..
But now I’m thinking to make it with mom maybe….. we don’t eat pork ever, just not used to the taste. Are there any substitutions that turn out great still? like chicken maybe?
Thank you!!! <3
Hi Rita, it’s difficult to omit the pork in sausage without making it dry. You would have to use something with as much fat content as possible and if chicken, then the dark meet would probably be best.
Have reverted to making our own polish sausage since our source dried up. We use Marjoram and Garlic in ours. Pulled out the old cast iron stuffer too. Found and old catalog from the 60s from the Sausage Maker and they are on line now. Can get smaller amounts of hog casing from them. They have ingredients, etc.
Those add-ins sound really good!! Let me know where you found the sausage maker online! 🙂
Yum! This looks really good! My dad always wanted me and my sister to make homemade sausage. That’s going to happen soon. I hope it turns out good!
Olga, I would love to hear how it turns out 😀. I’m itching to try a smoke method next, as well as additional fillings.
Hi, Natasha. I just wanted to say thank you for posting this recipe. I am very excited because it looks just like home made sausage my grandma used to make for Easter and I never thought I would be able to recreate that! I love your recipes and check your website every couple days for what’s next ;).
Just yesterday I made your chocolate Spartak; your crepes and potato draniki are the family’s favorite breakfast and a must for weekend mornings. Thank you.
Katya, I’m so glad to hear that, thank you for sharing that with me 😬. Now you will be able to recreate home made sausage and don’t hesitate to ask questions.
Natasha I live Meridian
What local meat market you got hog casing?
Lana, I got them at Choice Cuts – 12570 W Fairview Ave # 101, Boise, ID 83713
Did she really drain the grease off down the sink?
Hi David, it was mostly water – I guess you could so something else with it, but I usually just drain.
I work for public works in a small town in northern Alberta. You would not believe the size the grease balls that form in sewer pipes. Haven’t you seen the commercials ” store it- don’t pour it”
Hi David, Oh wow that’s crazy! I actually don’t watch much TV so I haven’t seen the commercials but I will definitely be mindful of that in the future; pouring it into a container and skimming the oil off the top. Thank you for sharing your insights!!
Natasha, you mind reader, you! What perfect timing… I have been looking for some recipes for old school kovbasa like we used to eat back in Ukraine without any nitrates and other junk added, unfortunately with little luck. Shockingly, even “our people” are adding chemical preservatives to their homemade sausage. NOT something I’m comfortable feeding my children.
Anyway, thank you for sharing this; I cannot wait to try the recipe!
I’m smiling big reading your comment. I completely agree and it feels so good to serve this to my family knowing exactly what natural and good quality ingredients went into it. I hope you love the recipe! 🙂
Hi. I know it might be a funny question. But where did you get a casing for kielbasa?
Oksana, I bought it at the local meat market but you can also buy them here.
Thank you . I had no idea Amazon is selling them))))
You’re very welcome 🙂
Wow, Natasha! This is one impressive recipe! Kudos for attempting and mastering the sausage
Thanks Sara! This was a brave post for me – but it has been on my to-do list for so long and I feel so good about sharing it even though I knew it wasn’t for everyone :). Please let me know what you think if you decide to make it!
I actually just made Polish home style sausages last night with my dad. Salt, pepper and garlic. Smoked them with cherry wood in my smoker. Amazing. Today we are doing bacon. We always do this stuff for easter and christmas.
Yum your version sounds amazing!! Thank you for sharing!! 🙂
Yum your version sounds amazing!! Thank you for sharing!! 🙂
great want to try can I use salt pork to add fat ? my mom always used sewit . or lard, fatback ?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
oh nice, but what you aren’t smoking them? oh they are so delicious when they are smoked…
and this is so delicious when you serve them with burachki…
I will definitely have to try that!!
Hello Natasha, my hubby and I did homemade sausages and we added lots of vegetables to the meat: yellow squash, bell pepper, zucchini and surprisingly they turned out juicy and delicious. Thank you for all your great recipes…
My pleasure Anna! That does sound delcious! Thanks for sharing 🙂
this is a great recipe not all polish Ukrainian Latvian Lithuania etc . are smoked most are poached in pure water in a pan simmering with lid ajar served with a cabbage kapusta boiled potato with a baby leaf or two in da water, Russian , the mustard seed makes this fresh sausage authentic,,great to see this old time recipe. Joseph
How long and at what temperature do you bake the sausage?
Hi, I have the baking instructions listed in this post above and also have the baking instructions mentioned in the video recipe above. Enjoy!
Wow, just wow. These look so yummy and simple to make. Also a great recipe to get the whole family involved!
Thank you so much Analida!! I agree, it would be a fun project to teach the kids to make homemade sausage! It’s definitely a memorable thing to make 🙂
That’s so awesome! When we make ours we had mineral water instead, it makes it nice and tender, as well as Montreal steak seasoning. But this looks amazing too, great job!
That’s sounds like a great idea! Thanks for sharing 🙂
Can I replace the beef with chicken thighs? My son is allergic to beef but I would love to try making my own sausage!
I have not tried it that way, but I do think it would work!