Polish Kielbasa Weselna

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Kielbasa weselna pronounced keeyehw-BAH-sah veh-SEL-nah or wedding sausage. It was typically served at weddings and other important events and to sober guests up before going home. It is meant to be served at room temperature as a snack or appetizer.
This pork kielbasa is mixed with beef and double-smoked for a hearty flavor, texture, and color. This well-regarded recipe was served at Polish weddings or other events meant to impress important guests. 12" kielbasa rings are stuffed in 36-38mm thick hog casings and flavored with salt, pepper, and garlic, the
 
My question is how can you remember the taste? Everytime I have eaten Weselna it was at a wedding and I drank too much vodka to remember anything.
 
I poked around looking for a recipe..didnt find one ..

Looks like a basic kielbasa recipe with some beef added in..sounds great..

Looking forward to your recipe Shannon.

  Craig
 
Here you go:  This was one I was working on last fall, but was never able to get it exactly as I remembered.
Wedding Kielbasa
MeatsGr/KgActualRatio
pork 85/15100033003.3
Kosher Salt1652.83.3
Cure #12.257.43.3
Sugar2.257.43.3
Ground Black Pepper3.2510.73.3
Minced Garlic39.93.3
Nutmeg13.33.3
cold water75247.53.3
    
Grind through 3/8th die.  Stuff in 32mm Hog casing.  Smoke with cherry wood only at 165 degrees until internal temp is 150.  Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours.  Temperature not to exceed 80 degrees.  Hang to dry for another 24 hours then refrigerate.  Cut and serve at slightly less than room temperature.
 
Shannon,

Can you please convert that to pounds, cups, Tablespoons  ect. New to all this !!!! Just LOVE TO EAT good food !!!

Thank you

Wally
 
Shannon,

Can you please convert that to pounds, cups, Tablespoons  ect. New to all this !!!! Just LOVE TO EAT good food !!!

Thank you

Wally
Here you go Wally.  I hope you enjoy!
Wedding Kielbasa
Meats lbs/ Vol
pork 85/15 5lbs
Kosher Salt 1/4 cup
Cure #1 1tsp
Sugar 1tsp
Ground Black Pepper 3 1/4 tsp
Minced Garlic 3 cloves
Nutmeg 1 1/4 tsp
cold water 2/3 cup
   
Grind through 3/8th die.  Stuff in 32mm Hog casing.  Smoke with cherry wood only at 165 degrees until internal temp is 150.  Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours.  Temperature not to exceed 80 degrees.  Hang to dry for another 24 hours then refrigerate.  Cut and serve at slightly less than room temperature.
 
Last edited:
This is similar to the Krakowska Recipe which is Excellent...JJ
 
Thanks JJ. They are similar, this is a little more peppery and less garlicky than Krakowska. Also this is ground instead of cut and intensely smoked.
 
Here you go: This was one I was working on last fall, but was never able to get it exactly as I remembered.
Wedding Kielbasa
MeatsGr/KgActualRatio
pork 85/15100033003.3
Can you clarify the 85/15 ratio? Is that meat to fat? Pork to beef?
 
Here you go Wally. I hope you enjoy!
Wedding Kielbasa
Meats lbs/ Vol
pork 85/15 5lbs
Kosher Salt 1/4 cup
Cure #1 1tsp
Sugar 1tsp
Ground Black Pepper 3 1/4 tsp
Minced Garlic 3 cloves
Nutmeg 1 1/4 tsp
cold water 2/3 cup
Grind through 3/8th die. Stuff in 32mm Hog casing. Smoke with cherry wood only at 165 degrees until internal temp is 150. Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours. Temperature not to exceed 80 degrees. Hang to dry for another 24 hours then refrigerate. Cut and serve at slightly less than room temperature.
I actually bought a stuffer after making this sausage. I am big on garlic so I normally go heavy on it. Thank you for posting!
 

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