Polish Wedding Kielbasa
Kielbasa Weselna is a traditional Polish wedding sausage made from coarsely ground pork with a pronounced garlic and marjoram character. It is cold smoked and then hot smoked to develop a firm texture and golden-brown casing. This sausage is a classic of Polish meat tradition and is served at celebrations.
Ingredients(for 1 kg)
Instructions
Meat Preparation & Seasoning
45 min + 12-24 hoursGrind pork shoulder (70%) and pork belly (30%) through the 8 mm plate. Mix with curing salt, garlic, marjoram, pepper, and sugar. Work in ice water in small portions until the mixture binds well. Let mature covered in the refrigerator for 12-24 hours.
Stuffing & Drying
20 min + 1 hourFirmly stuff the mixture into pork casings (32-36 mm), avoid air pockets. Twist into 40 cm sausages and pair them together. Hang on smoking rods and dry for 1 hour at room temperature or with a fan.
Cold Smoking
3-4 hoursSet smoker to 45-55 °C. Cold smoke the sausages with alder wood until the surface turns golden yellow. This phase develops the typical color and initial smoky flavors.
Hot Smoking
3-4 hoursIncrease temperature to 75-80 °C and add cherry wood. Smoke until the core temperature reaches 68-72 °C. Sausages should have a deep golden-brown, slightly wrinkled casing. After smoking, briefly finish in hot water (80 °C) for 5 minutes for a snappy casing.
Pro Tip
Work in ice-cold water gradually – this significantly improves binding and ensures a juicy sausage. Always start smoking at low temperatures to prevent fat separation.
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