Meats and Sausages
Rzeszowska (Kiełbasa rzeszowska)
Smoked pork sausage from the city of Rzeszow, located in the South-Eastern region of Poland.
Meats | Metric | US |
---|---|---|
Pork, lean | 450 g | 0.99 lb |
Pork, semi-fat | 350 g | 0.77 lb |
Pork rich in connective tissue | 100 g | 0.22 lb |
Beef, lean | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 18 g | 3 tsp |
Cure # 1 | 2.5 g | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Cardamom | 0.5 g | 1/4 tsp |
Garlic | 3.0 g | 1 clove |
Instructions
- Grind: lean pork - 1/2” (12 mm); semi-fat pork - 1/4” (6 mm); pork with connective tissue - 1/8” (3 mm); beef - 1/8” (3 mm) plate.
- Using food processor emulsify beef with pork with connective tissue adding 30-35% (60 ml, 2 oz fl) crushed ice or cold water. Add cure #1 and spices at this stage.
- Mix lean and semi-fat pork adding salt until sticky. Add emulsified mixture and mix everything together.
- Stuff into 32-36 mm hog casings. Form 7-8” (18-20) cm links leaving them in a continuous coil.
- Hang for 12 hours at 2-6° C (35-43° F) OR for 1-2 hours at room temperature.
- 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.
- Cool sausages in air and refrigerate.