Limanowska Sausage (Kiełbasa limanowska)

Polish sausage from the Limanowa area (Ziemia Limanowska), located high in the mountains, in the Southern part of the country.

Veal, lean800 g1.76 lb
Veal, semi-fat100 g0.22 lb
Pork with connective tissue50 g0.11 lb
Pork hard fat trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
  1. Cut lean veal into 5-6 cm (2”) pieces.
  2. Grind semi-fat veal through 3/8” (8 mm) plate.
  3. Grind fat trimmings through 3/8” (8 mm) plate.
  4. Grind pork with connective tissue through 1/8” (3 mm) plate.
  5. Using food processor emulsify ground pork with connective tissue adding 20-30% (15 ml, 1 tablespoon) of crushed ice or cold water. Add remaining salt and spices at this stage.
  6. Mix/knead lean and semi-fat veal until sticky, then add emulsified mixture and mix everything together.
  7. Stuff into beef bungs or 55-65 mm cellulose casings. Form links about 40-45 cm (16-18”) long, make 4-5” (10-12 cm) for hanging.
  8. Hang for 12 hours at 2-6° C (35-43° F) OR
  9. for 3 hours at room temperature.
  10. Apply hot smoke for 90-100 min, then increase temperature to 80-85° C (176-185° F) and bake for 40 min. Total time 130-150 min until sausages reach 68-70° C (154-158° F) internal temperature. Cool in air and refrigerate.
To make a semi-dry sausage: dry for 1-2 days at 12-15° C (53-59° F), 75-80% humidity until 84% yield is achieved.

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