Homemade kielbasa

This family recipe for pork sausage with fennel seed makes a big batch of homemade sausage links which can easily be frozen for later use.

Making your own kielbasa sausage is no harder than making up some meatloaf! Enjoy this easy homemade kielbasa recipe.

Homemade kielbasa is surprisingly easy to make at home, even without any special sausage-making equipment. It tastes so good, you're going to love being able to make this yourself! Note: It's traditional to use weighted measures in sausage-making. If you don't have a kitchen scale, use the volume measures in the NOTE below.

I normally make a large batch of fresh Polish sausage and freeze it. When an opportunity presents itself, during a summer cook-out for example, just throw

Step-by-step instructions on how to make authentic Chouriço, a Portuguese smoked sausage, in the traditional Portuguese style.

Gearing up for the holidays means a couple of dishes must be at the table for the holidays. Kielbasa Loaf and halsuki are two of them. For folks not into cooking your own, some of the best kielbasa and kielbasa loaf anywhere can be ordered and bought from Kowalonek's http://www.kielbasy.net/ and Masser's http://www.massersfarmmarket.com/ here in the heart of the coal region. Kowalonwek's has international fame as the best, but they duel every year, LOL. But for those that do like to cook…

Homemade Kielbasa (Polish Sausage) is a family tradition for me. We use ground pork shoulder, mustard seeds, garlic, sage, salt and pepper to create this classic Polish recipe.

Adapted from the recipe by Ethan Chlebowski.

A Polska kielbasa recipe. Here's how to make kielbasa at home, using pork, beef or wild game. This Polish kielbasa is smoked.

Polish Hot Smoked Sausage consists of pork, salt, pepper, garlic and optional marjoram. This is the hot smoked version known all over the world which is much easier and faster to make than the cold smoked version that was more popular in the past. Unfortunately, for marketing purposes, most producers call any sausage stuffed in 36 mm casings Polish Smoked Sausage with a total disregard for the materials and ingredients that go inside. The meat should be cured, mixed with spices, stuffed into…