Lemon Sausage (Kiełbasa cytrynowa)

Polish smoked sausage flavored with lemon rind.

Pork, lean450 g0.99 lb
Pork, semi-fat450 g0.99 lb
Pork trimmings rich in connective tissue50 g0.11 g
Beef, lean or semi-fat50 g0.11 g
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/2 tsp
Sugar2.0 g1/2 tsp
Lemon rind, grated1/4 lemon
  1. Cut lean and semi-fat pork into 1- 1/4 - 1- 1/5” (3-4 cm) pieces. Add 15 g (2-1/2 tsp) salt and 2.0 g (3/8 tsp) cure #1. Mix together and pack tightly in a container. Cover with a cloth and hold for 3 days in refrigerator. Grind through 3/8” (8 mm) plate.
  2. Grind beef and pork trimmings with 1/8” (3 mm) plate then emulsify in food processor adding 40-50% (50 ml, 1.5 oz fl) crushed ice or cold water. Add remaining salt, cure #1 and spices when emulsifying.
  3. Mix emulsified paste with ground pork.
  4. Stuff into beef bungs or 85-95 mm synthetic fibrous casings. Beef bungs: 14-24” (35-60 cm) lengths and laced up with twine. Two loops lengthwise and loops across the bung every 1.5-2 1/4” (4-6 cm). Fibrous casings: 14-16” (35-40 cm) lengths and laced up with twine. Two loops lengthwise and loops across the casings every 1.5-2” (4-5 cm). The ends tied up with twine, hanging loop 4-5” (10-12 cm) on one end.
  5. Hang for 1-2 hours at room temperature.
  6. Apply hot smoke around 55° C (130° F) for 130-160 min.
  7. Cook in water at 72-75°C (161-167°F) for 90-120 min until the sausages reach 68-70°C (154-158°F) internal temperature.
  8. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.

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The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs