Juicy homemade kielbasa, grilled for a smoky finish. Features rich pork, aromatic seasonings, and traditional Polish style.
# Components:
→ Meats
01 - 2 pounds pork shoulder, coarsely ground
02 - 3.5 ounces pork fatback, finely diced
→ Spices & Seasonings
03 - 4 garlic cloves, minced
04 - 2 teaspoons kosher salt
05 - 1 1/2 teaspoons freshly ground black pepper
06 - 1 1/2 teaspoons dried marjoram
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon sugar
09 - 1/4 teaspoon ground allspice
→ Binders and Moisture
10 - 1/4 cup ice-cold water
→ Casing
11 - 6 to 7 feet natural hog casings, soaked and rinsed
# Directions:
01 - Place ground pork shoulder, pork fatback, minced garlic, kosher salt, black pepper, marjoram, smoked paprika, sugar, and allspice into a large mixing bowl. Add ice-cold water. Mix thoroughly by hand or using a sturdy spoon until the mixture is sticky and well combined.
02 - Fill the prepared hog casings with sausage mixture using a sausage stuffer or piping attachment. Form links 6 to 8 inches long, twisting between each link. Avoid overfilling to prevent bursting.
03 - Prick any visible air pockets in the sausages with a sterilized needle. Arrange sausages on a wire rack and refrigerate uncovered for at least 2 hours to allow air-drying and flavor development.
04 - Preheat grill to medium heat, approximately 350°F. Lightly oil the grates to prevent sticking.
05 - Arrange kielbasa over indirect heat on the grill. Cook for 20 to 25 minutes, turning occasionally, until sausages are golden brown and reach an internal temperature of 165°F.
06 - If desired, transfer sausages to direct heat for 1 to 2 minutes to crisp the casings. Remove from grill and allow to rest for 5 minutes before serving.
