Sluzewiecka (Kiełbasa służewiecka parzona)

Polish pork and beef smoked sausage

Pork, semi-fat900 g1.98 lb
Beef, semi-fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Garlic1.5 g1/2 clove
  1. Grind pork with 1/2” (12 mm) plate.
  2. Grind beef with 1/8” (3 mm) plate.
  3. Using food processor emulsify beef adding 50-60% (50 ml, 2 oz fl) of cold water. Add spices during this step.
  4. Mix/knead ground pork with salt and cure #1 until sticky. Add emulsified beef and remix.
  5. Stuff firmly into beef middles or 65 mm synthetic fibrous casings. Make links 40-45 cm (16-18”) long, hanging loop at one end.
  6. Hang for 60 min at room temperature.
  7. Apply hot smoke for 110-130 minutes.
  8. Cook in water at 72-75° C (160-167° F) for 50-70 min until sausages reach 68-70° C (154-158° F) internal temperature.
  9. Cool for 15 minutes in cold water. Wipe off moisture and refrigerate.

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