Krolewiecka (Kiełbasa królewiecka parzona)

Polish smoked sausage.

MeatsMetricUS
Pork, semi-fat400 g0.88 lb
Beef, any grade200 g0.44 lb
Pork head meat200 g0.44 lb
Pork skins100 g0.22 lb
Meat trimmings100 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Whole mustard seeds1.5 g1-1/2 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Grind semi-fat pork with 1/2” (12 mm) plate. Grind beef with 1/8” (3 mm) plate. Grind pork head meat with 1/8” (3 mm) plate. Grind pork skins with 1/8” (3 mm) plate. Grind trimmings with 1/8” (3 mm) plate.
  2. Using food processor emulsify beef and pork head meat adding 30% (120 ml, 4 oz fl) cold water. Then add pork skins and trimmings. Add all ingredients during this step.
  3. Mix semi-fat pork and emulsified meats together.
  4. Stuff firmly into beef middles or 65 mm synthetic fibrous casings. Make links 16-18” (40-45 cm) long, hanging loop at one end.
  5. Hang for 60 min at room temperature.
  6. Apply hot smoke around 55° C (130° F) for 100-120 minutes.
  7. Cook in water at 72-75° C (160-167° F) for 50-70 min until sausages reach 68-70° C (154-158° F) internal temperature.
  8. Cool in for 15 minutes in cold water. Wipe off moisture and refrigerate.
Notes
* veal, beef or pork low grade trimmings, udders

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