Chef Wajda’s Kielbasa
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Chef Wajda’s Kielbasa


1.5 lb Pork Butt
1 lb Beef
1/2 lb Fatback
1/2 lb Crushed ice
1 oz Salt
1/4 oz Dextrose
1/4 oz Ground White Pepper
1/2 t Dry Mustard
1/2 t Garlic Powder
1/2 t  Cayenne
1oz DMS (Dry Milk Solids)


  1. Separately cut all meats and fat into cubes for grinding.
  2. Toss pork with ½ of the cure mix and chill. Grind on large die.
  3. Toss beef with remaining spice cure and chill. Grind on fine die.
  4. Grind fatback on fine die.
  5. Transfer beef to a chilled chopper bowl adding the ice.
  6. Process ingredients until it reaches 30F.
  7. Continue running the machine until it reaches 40F.
  8. Add fatback and process until it reaches 45F.
  9. Add the DMS and process until it reaches 58F.
  10. Fold pork garnishes into sausage via mixer or by hand over an ice bath.
  11. Once stuffed hot smoke at 200F internal temp of 150F.
  12. Rapid cool sausages.