Kolska (Kiełbasa kolska)
Polish smoked sausage.
|Pork, lean||650 g||1.43 lb|
|Pork, semi-fat||200 g||0.44 lb|
|Pork trimmings rich in connective tissue||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Sweet paprika||2.5 g||1 tsp|
|Garlic||3.0 g||1 clove|
- Cut lean and semi-fat pork into 1” (25 mm) cubes but keep separately. Mix with salt and cure #1, estimate the amounts proportionally. Pack tightly in containers, cover with cloth and hold in refrigerator for 3 days.
- Grind semi-fat pork with 1/2” (12 mm) plate.
- Grind pork trimmings with 1/8” (3 mm) plate.
- Using food processor emulsify ground pork pork trimmings adding 50% (60 ml, 2 oz fl) of cold water. Add spices during this step.
- Mix/knead lean pork cubes with semi-fat ground pork until sticky. Add emulsified meat and mix all together.
- Stuff firmly into beef middles or 75-80 mm synthetic fibrous casings. Make links 16-18” (40-45 cm) long, hanging loop at one end.
- Hang for 60 min at room temperature.
- Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes.
- Cook in water at 80° C (176° F) until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse for 15 min in cold water. Wipe off moisture and dry briefly. Keep refrigerated.