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Kielbasa (Polish Smoked Sausage)

Name: Kielbasa (Polish Smoked Sausage)
Prep time: 30 min
Total time: 30 min
Cuisine: Polish
Ingredients: 2 lbs pork shoulder; 8 oz pork fat; 4 cloves garlic, minced; 1 tsp marjoram; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp curing salt; 4 ft natural hog casings

Kielbasa (Polish Smoked Sausage) reads richness 9.3, umami 8.8 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Polish main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.3 / 10
Sweet & Fruity — 1.5 / 10
Sour & Bright — 0.8 / 10
Bitter & Earthy — 1.7 / 10
Rich & Fat — 9.4 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Richness 9.3 · Umami 8.8 · Salinity 4.5 · Allium 3.9 · Herbaceous 2.3 · Warm Spice 1.5 · Smoke 1.5 · Sweetness 1.4 · Bitterness 1.0 · Heat 0.9 · Floral 0.8 · Sourness 0.7 · Earthy 0.7

What's in it (8)

2 lbs pork shoulder
8 oz pork fat
4 cloves garlic, minced
1 tsp marjoram
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp curing salt
4 ft natural hog casings

Time & effort: about 30 min · effort: involved

Nutrition (per 100 g, engine-estimated): 304.5 kcal, 16.4 g protein, 25.9 g fat, 0.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

Coarsely grind pork shoulder and fat, then mix thoroughly with garlic, marjoram, salt, curing salt, and pepper until the mixture is well emulsified.
Stuff into hog casings, twist into links, and hang to dry for several hours in a cool space.
Smoke over fragrant hardwood for 3 to 5 hours until the casing is mahogany and the internal temperature is safe.
Slice and serve cold, or simmer in bigos, or grill over a fire.

Dishes with a similar flavor shape

Bratwurst — German
Duck Confit (Confit de Canard) — French
Toad in the Hole — British
Sopa de Pedra — Portuguese
Leskovački Ćevapi (Leskovac Grilled Minced Fingers) — Serbian

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.