This is about as authentic a polska kielbasa recipe as I have been able to find. That said, it's hard to define what an "authentic" sausage making recipe is.
I got this one from some friends of Polish ancestry whose family has been making it the same way for over 75 years. In my mind, that qualifies.
This is a typical cured and smoked kielbasa. My friend's family used to smoke their sausage with dried corn cobs. I think it's a little better when I use a mild fruitwood (like apple) instead.
You can stuff this recipe into 38mm collagen casing, but be sure that it
is the extra strong kind that is specifically made for hanging in the
smoker.
For full instructions on smoking sausage Click Here
Once it is removed from the smoker and cooled, you can package the sausage for storage in the fridge (2-3 days) or the freezer.
Remember again that the flavor of the garlic declines the longer the sausage is frozen.