Lithuanian Sausage (Kiełbasa litewska)
Polish version of Lithuanian sausage.
|Pork, semi-fat||200 g||0.44 lb|
|Beef, semi-fat||300 g||0.66 lb|
|Hard fat trimmings||200 g||0.44 lb|
|Meat trimmings*||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3-1/3 tsp|
|Cure # 1||2.5 g||1/2 tsp|
|Pepper||1.0 g||1/2 tsp|
|Paprika||1.0 g||1 tsp|
|Allspice||0.5 g||1/4 tsp|
|Garlic||3.0 g||1 clove|
- Grind pork with 3/8” (8 mm) plate. Grind fat trimmings with 3/8” (8 mm) plate. Grind beef with 1/8” (3 mm) plate. Grind meat trimmings with 1/8” (3 mm) plate.
- Using food processor emulsify ground beef and meat trimmings adding 20% (120 ml, 4 oz fl) crushed ice or cold water. Add salt, cure and spices during this step.
- Mix ground pork, ground fat and emulsified meats together.
- Stuff into 32 mm hog casings. Form 25-28 cm (10-11”) links and divide into pairs.
- Hang for 12 hours at 2-6° C (35-43° F) OR for 1-2 hours at room temperature.
- Apply hot smoke at 55-60° C (130-140° F) for 80-100 min until light brown color is obtained.
- Cook sausages: in water at 72-75° C (161-167° F) for 25-35 min until meat reaches 68-70° C (154-158° F) internal temperature.
- Cool in water. Refrigerate.
- OR: bake in smokehouse. In the last stage of smoking increase temperature to 75-90° C (167-194° F) for about 30 minutes until sausages reach 68-70° C (154-158° F) internal temperature. Cool in air to 18°C (64°F) or lower. Refrigerate.
- To make a semi-dry sausages add the following steps: sausages cooked in water are submitted to a secondary smoking: with cold smoke (18° C, 64° F) for 12 hours OR with warm smoke (24-32°C, 75-90° F) for 6 hours.
- Dry sausages (baked or cooked) at 12-18°C (53-64°F), 75-80% humidity for 2-3 days until sample sausages achieve 86% yield. If mold appears wipe it off.
*meat trimmings: hearts, tongues, beef head meat, pork head meat