Pork belly gives this Polish sausage its name. When cured and smoked it develops a bacon like flavor. A great sausage for all bacon lovers.
|beef, lean or semi-fat||250 g||0.55 lb|
|beef with connective tissue||150 g||0.33 lb|
|pork trimmings with connective tissue||250 g||0.55 lb|
|pork belly||250 g||0.55 lb|
|skinless jowls (or belly)||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|pepper||2.0 g||1 tsp.|
|sugar||1.0 g||1/5 tsp.|
|garlic||3.5 g||1 clove|
|paprika||1.0 g||½ tsp|
|coriander||1.0 g||½ tsp|
|ginger||0.5 g||⅓ tsp|
|water||90 ml||3 oz fl|
- Grind: beef with connective tissue-1/8” (3 mm) plate, pork with connective tissue-1/8” (3 mm) plate, jowls-1/8” (3 mm) plate, lean or semi-fat beef -1/4” (5 mm) plate.
- Dice pork belly into ½” (12 mm) cubes.
- Using a food processor emulsify beef with connective tissue and pork with connective tissue adding 90 ml of crushed ice or cold water. Add ground jowls and spices during this step.
- Adding salt and cure #1 mix lean beef until sticky. Add emulsified mixture and diced pork belly and remix all together.
- Stuff into 70 mm synthetic fibrous or cellulose casings and tie the ends with twine. Form straight sausage links 14-16” (35-40 cm), 4-5” (10 cm) hanging loop on one end.
- Hang for 2-3 hours at room temperature.
- Apply hot smoke for 100 min.
- Cook in water at 75° C (167° F) for 80 minutes until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse (or shower) for 10 minutes in cold water to cool sausages to 12° C (53° F) or lower. Dry briefly in air and refrigerate.
For best quality sausage, cut meats into 1" (25 mm) pieces and cure (separately) with salt and cure #1 for 48 hours in refrigerator. Then proceed to grinding.