Olawska (Kiełbasa oławska)

All pork Polish smoked sausage.

MeatsMetricUS
Pork, lean650 g1.43 lb
Pork, semi-fat150 g0.33 lb
Pork with connective tissue100 g0.22 lb
Pork hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Pork, lean650 g1.43 lb
Pork, semi-fat150 g0.33 lb
Pork with connective tissue100 g0.22 lb
Pork hard fat trimmings100 g0.22 lb
Instructions
  1. Grind: lean pork - 1/2” (12 mm) plate; semi-fat pork - 3/8” (8 mm) plate; fat trimmings - 1/8” (3 mm) plate; pork with connective tissue - 1/8” (3 mm) plate.
  2. Using food processor emulsify ground pork with connective tissue adding 15 ml (1 tablespoon) of crushed ice or cold water. Add cure #1 and spices at this stage.
  3. Mix lean and semi-fat pork adding salt until sticky. Add emulsified mixture and mix everything together.
  4. Stuff firmly into 36-40 mm, hog casings. Form 7-8” (18-20 cm) links leaving them in a continuous coil.
  5. Hang for 12 hours at 2-6° C (35-43° F) OR for 2 hours at room temperature.
  6. Apply hot smoke for 70-80 min, then bake at 80-85° C (176-185° F) for 30 min. Total time 100-110 min until sausages reach 68-70° C (154-158° F) internal temperature and casings develop light brown color.
  7. Cool in air to 12° C (53° F). Divide into pairs. Refrigerate.
Notes
To make a semi-dry sausage add the following step: dry sausages for 2-3 days at 12-18° C (53-64° F), 75-80% humidity until sample sausages achieve 86% yield. If mold appears wipe it off. Divide linked sausages into separate pairs.

Available from Amazon in paperback and eBook format

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