Smoked Kielbasa Dogs

Cook Time

300 mins

Cooking Method

Smoking

Cuisine

Polish

Difficulty

Moderate

Prep Time

600 mins

Servings

12



Ingredients


1 tsp All Spice, Ground

2 tsp Black Peppercorns, Ground

3 tbsp Brown Sugar

1 cup Distilled Ice Water, Divided

1 1/2 tsp Garlic Powder

1 1/2 lbs Ground Beef

5 lbs Ground Pork

32 - 35 Hog Casings

2 tbsp Kosher Salt

2 tsp Marjoram, Dried

1 1/2 tsp Paprika

1 1/4 tsp Speed Cure, Pink Salt Curing



Cooking Instructions


Ditch traditional hot dogs for their tastier, meatier cousin. Homemade Smoked Kielbasa dogs on the grill are so loaded with flavor you’ll never want the store bought version again. These mouthwatering links can be served on a bun with your favorite toppings, or sliced up and added to your favorite dinners. 


What is Kielbasa? 

Kielbasa is the Polish word for sausage, and is typically a moderately spiced sausage that is smoked and cured for a delicious deep smoke color and flavor. 


Wood Pellet Recommendation 

We love the smoky, sweet aromas of Apple Hardwood Pellets for this sausage recipe.  

  1. In a glass bowl or measuring cup, cover hog casings in warm water and let soak for 1 hour.
  2. In a small bowl, whisk together brown sugar, salt, black pepper, marjoram, garlic powder, paprika, allspice, and speed cure.
  3. In a large tub, combine ground pork and ground beef. Mix together by hand, then add seasoning and distilled ice water. Mix mixture by hand for 1 minute, until seasoning is incorporated throughout.
  4. Prepare the sausage stuffer, and fit one hog casing over a 1 to 1 ¼ inch horn. Place a sheet tray, with a bit of water on it, underneath the nozzle of the stuffer and start filling the casings.
  5. Once the casings are filled, twist off into desired lengths, and refrigerate overnight.
  6. Hang the links with S-hooks from the top rack of your Lockhart Grill or Vertical Smoker. Smoke on SMOKE mode for 3 hours, then increase grill temperature to 300°F, which will raise the temperature of the smoking cabinet to 170°F. If using a vertical smoker, keep smoking on SMOKE mode. Continue smoking the sausage for another 1 to 2 hours, until the internal temperature of the sausage reaches 155° F.
  7. Remove sausage from the smoking cabinet and either enjoy hot with your favorite toppings, or place in an ice water bath for 15 minutes, dry at room temperature and refrigerate or freeze for future use.


Special Tools


  • Large, Non-Metallic Tub
  • Measuring Cup
  • Meat hooks or S hooks
  • Sausage stuffer
  • Small Bowl
  • Temperature Probe


Bigger. Hotter. Heavier. Tip


Be sure the links aren't touching each other so the smoke is distributed nice and evenly.



Diet Info


  • Flexible Dieting


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