Podlaska (Kiełbasa podlaska)

Polish pork and beef smoked sausage from Podlasie region.

MeatsMetricUS
Pork, lean200 g0.44 lb
Pork, semi-fat500 g1.10 lb
Beef, lean or semi-fat with connective tissue250 g0.55 lb
Pork hard fat trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Grind lean pork with 1/2” (12 mm) plate.
  2. Grind semi-fat pork with 5/16” (8 mm) plate.
  3. Grind pork fat with 5/16” (8 mm) plate.
  4. Grind beef with 1/8” (3 mm) plate.
  5. Using food processor emulsify beef adding 15% (30 ml, 1 oz fl) of cold water. Add cure #1 and spices during this step.
  6. Mix ground pork adding salt until sticky. Add emulsified beef and ground fat and mix all together.
  7. Stuff firmly into 32-36 mm hog casings. Form 12-14” (25-30 cm) links leaving them in a continuous coil.
  8. Hang for 60 min at room temperature.
  9. Apply hot smoke 45-80° C (113-176° F) for 80 min until casings develop brown color.
  10. 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.
  11. Immerse sausages in cold water for 20 minutes. Wipe off moisture and dry briefly. Keep refrigerated.

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