Meats and Sausages
Starowiejska (Kiełbasa starowiejska)
Polish smoked pork sausage
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 200 g | 0.44 lb |
| Pork, semi-fat | 600 g | 1.32 lb |
| Pork rich in connective tissue | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 3.0 g | 1-1/2 tsp |
| Garlic | 3.5 g | 1 clove |
| Mustard seeds, ground | 1.0 g | 1/2 tsp |
Instructions
- Grind: lean pork with 1/2” (12 mm) plate; semi-fat pork with 1/2” (12 mm) plate: pork rich in connective tissue with 1/8” (3 mm) plate.
- Using food processor emulsify pork with connective tissue adding 15-20% (30 ml, 1 oz fl) of cold water. Add spices during this step.
- Mix/knead lean and semi-fat pork together adding salt and cure # 1 until sticky.
- Stuff firmly into 32-36 mm hog casings. Hang for 60 min at room temperature (optional step, but highly recommended).
- Apply hot smoke at 45-80° C (113-176° 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.
- Immerse sausages in cold water for 10 minutes. Wipe off moisture. Dry briefly and refrigerate.
