Wiejska (Polish Pork and Veal Sausage)
Wiejska is the most popular form of Kielbasa, or Polish sausage, in the United States.
Ingredients
- 1½ lb lean boneless pork
- ½ lb boneless veal (optional)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp marjoram
- 2–3 cloves garlic, crushed
- 1 tbsp mustard seed
- ¼ cup crushed ice
- Sausage casing
Ingredients for 4 servings (990 g) · the original recipe
Method
- 1
Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.
- 2
Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers.
- 3
Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
- 4
Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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