Meats and Sausages
Podlaska (Kiełbasa podlaska)
Polish pork and beef smoked sausage from Podlasie region.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 200 g | 0.44 lb |
| Pork, semi-fat | 500 g | 1.10 lb |
| Beef, lean or semi-fat with connective tissue | 250 g | 0.55 lb |
| Pork hard fat trimmings | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 1.5 g | 1 tsp |
| Garlic | 1.5 g | 1/2 clove |
Instructions
- Grind lean pork with 1/2” (12 mm) plate.
- Grind semi-fat pork with 5/16” (8 mm) plate.
- Grind pork fat with 5/16” (8 mm) plate.
- Grind beef with 1/8” (3 mm) plate.
- Using food processor emulsify beef adding 15% (30 ml, 1 oz fl) of cold water. Add cure #1 and spices during this step.
- Mix ground pork adding salt until sticky. Add emulsified beef and ground fat and mix all together.
- Stuff firmly into 32-36 mm hog casings. Form 12-14” (25-30 cm) links leaving them in a continuous coil.
- Hang for 60 min at room temperature.
- Apply hot smoke 45-80° C (113-176° F) for 80 min until casings develop brown color.
- Cook in water at 72-75° C (160-167° F) for 30-60 min until sausages reach 68-72° C (154-160° F) internal temperature.
- Immerse sausages in cold water for 20 minutes. Wipe off moisture and dry briefly. Keep refrigerated.
