How to Smoke Hungarian Kielbasa

Kielbasa is a smoked Polish sausage made of pork or, more often, a combination of pork and beef. The distinguishing factor between it and regular sausage is the heavy amount of seasoning it contains. When one specific spice is added—paprika—it is known as Hungarian kielbasa. With some good meat, spices and several tools, you can make this Eastern European staple at home.

Things You'll Need

  • Cured pork shoulder
  • Beef
  • Spices, such as white pepper, garlic and paprika
  • Water
  • Pork casings
  • Twine
  • Meat grinder
  • Sausage stuffer
  • Smoker

Instructions

  1. Grind the cured pork shoulder and beef separately, then combine the meats.

  2. Add a little water to the spices and stir to distribute them evenly. Stir the spice mixture into the meat.

  3. Run a little water through the clean casings and attach one end to the sausage stuffer. Push the meat mixture into the casing until it reaches your desired length. Cut the casing and tie the ends together with a piece of twine.

  4. Follow the directions on your smoker, then smoke the kielbasa at 90 to 100 degrees Fahrenheit for two hours. Raise the temperature to 165 to 170 F and continue smoking until the kielbasa's internal temperature reaches 150 F.

  5. Remove the kielbasa from the smoker and place it in a tub of cold water or spray it down with cold water. When the internal temperature has fallen to 120 degrees F, the kielbasa is done.

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