A Kielbasa Recipe Made with Apples
Polish sausage goes great with applesauce. This kielbasa recipe pushes that favorite flavor combination one step further by adding the apples right into the sausage mixture.
I like to grill this sausage, let it cool in the fridge, and then slice it and serve it cold with crackers and cheese.
This recipe is a good example of how you can kick your sausage making up to another level with the addition of simple and unexpected ingredients.
- 5 lbs boneless pork shoulder
- 1 tablespoon granulated garlic
- 1 tablespoon fine ground black pepper
- 1 tablespoon kosher salt
- 4 tart cooking apples (like Granny Smith) that have been peeled cored and quartered
- 1 teaspoon marjoram
- 1 level teaspoon Prague Powder #1 or Instacure #1
- 1 cup ice water (or cold apple cider for more flavor)
- Trim the pork, cut it into 1 inch cubes, and grind it and the apples through the medium plate of your meat grinder.
- Combine the spices and cure in a container and mix with the 1 cup of ice water (or apple cider).
- Pour the spice and liquid combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
- Once the sausage is fully mixed, stuff it into casings and hang it to dry before taking it to the smoker. Follow basic smoking procedures.
I prefer to stuff this recipe into 1 1/2 inch (38mm) natural hog or
smoked collagen casings. The larger size seems to help enhance the
"appleness" of the sausage.
As always when making a smoked sausage, cool the links in a cold water bath once the smoking is completed. Store in the refrigerator for 2-3 days or package and freeze for up to 3 months.
For more complete instructions on smoking sausage Click Here
