Hutnicka (Kiełbasa hutnicka parzona podsuszana)

Polish smoked sausage

Pork, semi-fat900 g1.98 lb
Beef, semi-fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic3.0 g1 clove
  1. Grind pork through 3/8” (8 mm) plate. Grind beef through 1/8” (3 mm) plate.
  2. Using food processor emulsify ground beef adding 25-30% (30 ml or 1.35 oz fl) cold water. Add cure # 1 and spices during this step.
  3. Mix (knead) pork with salt until sticky. Add emulsified beef and mix everything together.
  4. Stuff firmly into beef middles or 50 mm synthetic fibrous casings. Make 30-40 (12-16”) cm long links. Hanging loop at one end.
  5. Hold for 60 min at room temperature.
  6. Apply hot smoke for 2 hours until casings become brown.
  7. Cook in water at 75-80° C (167-176° F) until sausages reach 68-70° C (154-158° F) internal temperature.
  8. Cool in for 15 minutes in cold water. Dry briefly and keep refrigerated.

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