Silesian Sausage (Kiełbasa śląska)

This smoked pork sausage comes from Silesia (Śląsk), highly industrial area of Poland.

MeatsMetricUS
Pork, lean350 g0.77 lb
Pork, semi-fat400 g0.88 lb
Pork trimmings rich in connective tissue250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
Garlic2.5 g1 clove
Instructions
  1. Grind: lean pork with 1/2” (12 mm) plate; semi-fat pork with 3/8” (10 mm) plate; pork trimming with connective tissue with 1/8” (3 mm) plate.
  2. Using food processor emulsify pork trimmings rich in connective tissue adding 35-45% (90 ml, 3 oz fl) crushed ice or cold water. Add spices when emulsifying.
  3. Mix lean and semi-fat pork adding salt and cure # 1 until sticky. Add emulsified pork and remix.
  4. Stuff into 32 mm hog casings. Form 5-6” (12-14 cm) links leaving them in a continuous coil. Hang for 30-60 minutes at room temperature.
  5. Apply hot smoke for 100-120 min until casings develop light brown color.
  6. Cook in water at 70-72°C (158-161°F) for 20-30 min until the sausages reach 68-70° C (154-158° F) temperature inside.
  7. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.
Notes
Marjoram may be added at 0.5 g (optional).

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