A.C. Legg Fresh Polish Kielbasa Mix

Polish sausage, commonly known as kielbasa, is a delectable pork sausage seasoned with garlic, suitable for various cooking methods, including boiling, browning, or smoking. This sausage proves to be incredibly versatile, making it an excellent ingredient in any dish that calls for sausage or meat. Additionally, grilling kielbasa on the barbecue enhances its flavor, and serving it on a bun creates a delightful meal.

When making sausage, it's essential to adhere to some key tips for the best results. Tip #1: Throughout the entire sausage-making process, it is crucial to maintain near-freezing temperatures for the meat. Keeping the meat cold prevents it from crumbling during cooking, ensuring a more cohesive texture. Tip #2: Limit the time the sausage remains at room temperature to under 30 minutes. To achieve this, accurately estimate how many pounds of sausage you can grind, stuff, or package within that time frame. If you're preparing a larger quantity, divide the work into manageable batches that can be completed in 30 minutes or less. This strategy not only maintains the meat's temperature but also enhances both safety and flavor.

The seasoning that commonly accompanies Polish sausage is accessible in an 11 oz. bag, perfect for flavoring up to 25 pounds of meat. Legg's exclusive high-barrier, multi-wall packaging preserves the seasoning’s freshness and flavor for at least a year. This seasoning blend is versatile and works exceptionally well not just with pork but also with beef or venison.

For those wanting to prepare a smaller batch, the breakdown is simple: 1 ounce of seasoning can flavor 2.25 pounds of meat (equivalent to about 2 tablespoons). Note that the seasoning contains MSG to enhance flavor.

To create Polish sausage or kielbasa, you can start with 25 pounds of lean pork—boneless pork shoulder butts are a good option if 80/20 pork trim is unavailable at your butcher. Alternatively, you may use a combination of 22 pounds of lean pork and 3 pounds of lean beef. To begin, empty the entire seasoning bag into the meat and mix well, ideally after cutting the meat into small chunks for an even distribution of flavor.

Once thoroughly mixed, the next step is to stuff the seasoned meat into natural hog casings to create sausage links. Alternatively, you have the option of packaging the prepared sausage in 1-pound bulk freezer bags, making it convenient for future use.

By following these tips and guidelines, you can successfully create your own Polish sausage. Not only will the process be rewarding, but you'll also enjoy the savory flavors and delicious meals that come from your homemade kielbasa. Whether you're cooking for family or friends, this treat is sure to satisfy any meat lover's palate. So fire up the grill, or prepare to serve it with a side of your favorite dish; Polish sausage is bound to be a hit at any gathering.

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