Polish sausage, also known as a kielbasa, has become a staple dish at recreational events and barbecues. There is nothing better than savory polish links topped with sauerkraut on a toasted bun or eaten over rice. If you've been dying to have some Polish sausage, you could make a run to you local grocer or you could make your own polish links in the comfort of your own kitchen. With a few spices, like dried mustard and garlic, you could be entertaining your family and friends with tasty homemade Polish sausage.
Mix and knead the ground beef with all the dry ingredients. Pour the water into the beef mixture and slowly mix the ingredients until everything is well blended. If the meat becomes too tacky to knead, add more water.
Gauge your seasoning by hand rolling a small portion of beef mixture into a patty. Fry the patty in a skillet or frying pan for five to eight minutes and taste. Add more spice to flavorless beef mixtures and more meat to overly spicy beef mixtures.
Knot one end of the pork casing. Slowly stuff the casing with your beef mixture to the desire length. Knot the end of the pork casing. Repeat. Sausage links are easier to stuff when you leave the links connected together. Cut the pork casing prior to cooking.
Broil, bake, grill or fry your polish sausage and add to your favorite recipe.