Top 6 Best Kielbasa Polish Sausage

Made In USA. Approximate Weight 1.6-lb.

Ships out on Mondays, Tuesdays and Wednesdays.. Transit time 1 to 3 days.. Please View Map for Delivery Availability. 100-Year-Old Family Company. Authentic Kielbasa Recipe brought from Poland.. Small Batch, Natural Wood Fired Smoked.. Traditional Polish Kielbasa with Garlic.. Gluten Free.. Vacuum Packed for 120 day refrigerated life..

Make your own great smoked polish sausage at home. 11.75 oz Smoked Polish Kielbasa Sausage Seasoning Mix with No MSG added - Includes 1 oz bag of sodium nitrate cure. One bag will season 25lbs of meat. Can be made with pork or any of your preferred meats beef, deer, elk, moose, antelope.

Make your own great fresh polish sausage at home. 11 oz Fresh Polish Kielbasa Sausage Seasoning Mix with No MSG added. One bag will season 25lbs of meat, or use 2 ounces of mix to 5lbs of meat. Can be made with pork 30 fat for best results or any of your preferred meats beef, deer, elk, moose, antelope. White Pepper, Coriander, and Garlic Powder in a perfect combination to create an authentic Polish flavor.

Polish sausage or kielbasa is a garlic-flavored pork sausage that can be boiled, boiled and browned or smoked. One 11 oz. Bag. Seasons 25 pounds of Meat. For Fresh Polish Sausage or Kielbasa.. Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months. Works GREAT for beef or deer. Breakdown for less than a 25 lb. batch - 1 oz. Seasons 2.25 lbs. of Meat .2 Tablespoons 1 ounce.. Contains MSG. Mix bag with 25-lbs. of meat. You can use 25 lbs. of lean pork boneless pork shoulder butts will work if you can't purchase 8020 pork trim from a butcher shop. Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef. Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly it works best if you cut the meat into small chunks first. Then stuff the sausage into natural hog casings for links. Or you can package the sausage in 1 lb. bulk freezer bags..

AC Legg Smoked Polish Kielbasa Sausage Seasoning - 11 Ounce with 1 Oz Cure Included. Each bag correctly seasons 25lbs of meat. Contains white pepper, coriander, and garlic powder in a combination that will give an authentic Polish flavor.. Use 20lbs of pork to 5lbs beef for a traditional blend, or any preferred meat such as deer, elk, moose, wild hog or antelope.

OUR KIELBASA RECIPE Traditional Polish pork sausage in hefty 6 oz. links. Seasoned with fresh garlic, marjoram, black pepper, coriander seed, ground mustard seeds, and sea salt.. ALL NATURAL MEAT All of our products are made only with meats raised on an all-vegetarian diet, and without antibiotics or growth hormones. PRODUCED IN SMALL BATCHES We use high quality meats, many locally sourced. We use the freshest spices, herbs and seasonal blends designed to bring out unique, complex, yet subtle flavors.. HOW TO COOK The best and easiest way we have found is to thaw the sausages in the fridge overnight, or put the unopened frozen package in a bowl of cold tap water for 5-10 minutes. Once thawed, put the sausages in the oven at 350F, cook for 7 minutes on one side and then another 7 minutes after flipping the sausages over.. SAFELY SHIPPED The insulated shippers, dry ice and ice packs that we use are not necessarily intended to keep the products frozen for their whole journey to you just to keep them cold and always safe so that they don't rise above a temperature where spoilage begins. Because we don't use any chemical preservatives in our fresh sausages, they should be stored in the freezer until ready to cook. They will keep for about 5 days in the refrigerator after thawing..

Superior Quality Gourmet Polish Sausage. Great grilled, boiled, fried, or cooked on a stick over an open fire.. Made with fresh cuts of beef and pork.

Dry Kabanos, Famous Polish Link Smoked Sausage, High Quality Pork. Ready to Eat. Ingredients of Kabanos pork, water, salt, sugar, spices, garlic, sodium erythorbate, ship casing. Classic Old World European Recipe. High Quality Pork. Fully Cooked and Naturally Smoked. The process of salting and maturing cured products is very long taking from 3 months to one year. Kabanosy is a famous Polish sausage and probably the finest meat stick in the world. The name Kabanosy comes from the nickname kabanek given to a young fat pig that was fed mainly potatoes in the Eastern parts of Poland. They are very dry in texture and smoky in flavor..