Meats and Sausages
Ring Sausage (Kiełbasa wiankowa)
Polish pork and beef smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 100 g | 0.22 lb |
| Pork, semi-fat | 600 g | 1.32 lb |
| Beef, lean (no connective tissue) | 100 g | 0.22 lb |
| Beef, semi-fat (with connective tissue) | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 0.5 g | 1/4 tsp |
| Marjoram | 0.5 g | 1/4 tsp |
| Garlic | 1.5 g | 1/2 clove |
Instructions
- Cut lean pork into 3/4” (20 mm) cubes.
- Grind: semi-fat pork with 3/8” (10 mm) plate; lean beef with 3/8” (10 mm) plate; semi-fat beef with 1/8” (3 mm) plate.
- Using food processor emulsify semi-fat beef adding 15-20% (30 ml, 1 oz fl) of cold water. Add cure #1 and spices during this step.
- Add salt and mix/knead lean pork cubes, ground semi-fat pork and ground lean beef until sticky. Add emulsified beef and mix again.
- Stuff into 32 mm hog casings. Hang for 60 min at room temperature.
- Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes until casings become brown with red tint.
- Cook in water at 80-85° C (176-185° F) for 25-35 min until sausages reach 68-70° C (154-158° F) internal temperature. The sausage is ready to eat, but must be refrigerated.* As the refrigerators were not common in the war damaged Europe, the following steps were taken to make it a semi-dry sausage by removing more moisture.
- Dry in air for 12 hours at 18° C (64° F) or lower.
- Apply cold smoke (18° C, 64° F) for 48 hours, then warm smoke 24-32° C (75-90° F) for 24 hours.
- Cool in air to 12° C (53° F) or lower.
- Store at 10-12° C (50-53° F) or in refrigerator.
Notes
* Semi-dry sausage was kept at room temperature (<18° C/64° F).
