Traditional Homemade Smoked Polish Sausage (Kiełbasa Domowa)

Option A: Cold Smoking (Traditional Method)

• Smoke sausages at 80–90°F (27–32°C) for 4–6 hours using cherry, oak, or beech wood.
• Then poach sausages in 160°F (71°C) water until they reach an internal temp of 150°F (65°C).

Option B: Hot Smoking (Simpler Method)

• Smoke sausages at 180–200°F (82–93°C) for 2–3 hours or until internal temp reaches 150°F (65°C).
• Let cool at room temperature, then refrigerate or freeze.

💡 Tips for Success

• Don’t skip chilling: Cold meat = clean grind = better texture.
• Meat bind matters: Mix until sticky — it holds the sausage together during cooking.
• No smoker? Bake at 180°C (350°F) for 30–35 minutes until internal temp is 150°F (65°C).
• Serving suggestion: Slice and pan-sear with mustard and rye bread!

This traditional smoked kielbasa recipe delivers authentic Eastern European flavor with minimal ingredients and maximum satisfaction. Perfect for grilling, breakfast, or slicing into stews. 🌭🔥🇵🇱