Popular Sausage (Kiełbasa popularna)

Polish pork and beef smoked sausage.

MeatsMetricUS
Pork, semi-fat600 g1.32 lb
Pork rich in connective tissue100 g0.22 lb
Beef, semi-fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Grind semi-fat pork with 5/16” (8 mm) plate.
  2. Grind pork with connective tissue with 1/8” (3 mm) plate.
  3. Grind beef with 1/8” (3 mm) plate.
  4. Using food processor emulsify pork with connective tissue and beef adding 20-25% (90 ml, 3 oz fl) of cold water. Add cure #1 and spices during this step.
  5. Mix/knead semi-fat pork with salt until sticky. Add emulsified meats and mix everything together.
  6. Stuff firmly into beef rounds or 36-40 mm hog casings. Make rings and tie the ends together.
  7. Hang for 60 min at room temperature.
  8. Apply hot smoke 45-80° C (113-176° F) for 110-130 minutes.
  9. Cook in water at 72-75° C (160-167° F) for 35 min.
  10. Cool in cold water to 18° C (64° F). Dry briefly.
  11. Smoke with cold smoke 22° C (71° F) for 12 hours OR
  12. with warm smoke 24-32° C (75-90° F) for 6 hours.
  13. Cool in air to 8-10° C (46-50° F).
  14. Refrigerate or store at 12° C (53° F).

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