Meats and Sausages
Loin Sausage (Kiełbasa polędwicowa pieczona)
Polish smoked and baked sausage with visible chunks of meat held together by emulsified beef.
| Meats | Metric | US |
|---|---|---|
| Pork loin | 900 g | 1.98 lb |
| Beef, lean | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.3 g | 1/5 tsp |
Instructions
- Remove from loin any connective tissue and silver screen. Cut loin into 1.5” (4 x 4 cm) cubes. Mix with 90% of salt and cure #1. Cut beef into 5 cm (2”) pieces and mix with remaining 10% of salt and cure #1. Pack tightly in separate containers, cover with cloth and hold for 3 days in refrigerator.
- Grind beef through 1/8” (3 mm) plate.
- Using food processor emulsify beef adding 25-30% (30 ml, 1 oz fl) cold water and spices.
- Mix (knead) loin cubes until sticky. Add emulsified beef and mix everything together.
- Stuff firmly into 55-65 mm beef middles or synthetic fibrous casings making 35-45 cm (14-18”). Make a hanging loop.
- Hang for 2 hours at room temperature or for 1 hour in a preheated to 43° C (110° F) smokehouse.
- Apply hot smoke at 55-60° C (130-140° F) for 60-80 minutes, increase temperature to 80-90° C (176-194° F) and bake for 2.5-3 hours. Total time of smoking and baking 3-4 hours, until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in air.
- Keep refrigerated.
