Rzeszowska (Kiełbasa rzeszowska)

Smoked pork sausagefrom th e city of Rzeszow, located in the South-Eastern region of Poland.

MeatsMetricUS
Pork, lean450 g0.99 lb
Pork, semi-fat350 g0.77 lb
Pork rich in connective tissue100 g0.22 lb
Beef, lean100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Garlic3.0 g1 clove
Instructions
  1. 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.
  2. 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.
  3. Mix lean and semi-fat pork adding salt until sticky. Add emulsified mixture and mix everything together.
  4. Stuff into 32-36 mm hog casings. Form 7-8” (18-20) cm links leaving them in a continuous coil.
  5. Hang for 12 hours at 2-6° C (35-43° F) OR for 2-3 hours at room temperature.
  6. 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.
  7. Cool sausages in air and refrigerate.

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