Ingredients
Scale
- 14 feet of natural hog casings (buy hog casings here or learn how to prepare your own casings )
- 4 pounds of ground pork
- ½ cup water
- 2 garlic cloves, minced
- 4 teaspoons sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon marjoram
Instructions
- Mix the pork with water, garlic, and seasonings. If you’d like to taste test, fry up a little piece and then adjust the seasonings as you’d like.
- Stuff the casings according to manufacturers instructions on your sausage stuffer.
- Twist the casing into desired lengths or weight (Or don’t, if you’d rather cut the sections when you’re done. Flexibility is the name of the game.)
- Prick with a pin all over the sausage to prevent them from bursting.
- Set the sausage in the refrigerator for about a day to let the flavors all marry.
- To smoke the kielbasa, place in your smoker setup with your wood of choice. We started with oak and finished up with a bit of cherry.
- Smoke for 2-3 hours depending on how smoky you like them. We did ours for 3 hours this year and it was borderline too smoky. The goal is to get your internal temperature to 155 degrees. Our DIY smoker is apparently running too cold so after the 3 hours, we brought them in and finished baking them in the oven until they were brought up to temperature.
- And that’s it! Prepare them as you wish in your favorite recipe or freeze them for later!