Kolska (Kiełbasa kolska)

Polish smoked sausage.

MeatsMetricUS
Pork, lean650 g1.43 lb
Pork, semi-fat200 g0.44 lb
Pork trimmings rich in connective tissue150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Sweet paprika2.5 g1 tsp
Garlic3.0 g1 clove
Instructions
  1. 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.
  2. Grind semi-fat pork with 1/2” (12 mm) plate.
  3. Grind pork trimmings with 1/8” (3 mm) plate.
  4. Using food processor emulsify ground pork pork trimmings adding 50% (60 ml, 2 oz fl) of cold water. Add spices during this step.
  5. Mix/knead lean pork cubes with semi-fat ground pork until sticky. Add emulsified meat and mix all together.
  6. 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.
  7. Hang for 60 min at room temperature.
  8. Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes.
  9. Cook in water at 80° C (176° F) until sausages reach 68-70° C (154-158° F) internal temperature.
  10. Immerse for 15 min in cold water. Wipe off moisture and dry briefly. Keep refrigerated.

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