Meats and Sausages
Torunska (Kiełbasa toruńska parzona podsuszana)
Meats | Metric | US |
---|---|---|
Pork, semi-fat | 800 g | 1.76 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 | 2.0 g | 1 tsp |
Garlic | 1.5 g | 1/2 tsp |
Instructions
- Grind semi-fat pork with 1/4” (6-8 mm) plate.
- Grind pork with connective tissue with 1/8” (3 mm) plate.
- Using food processor emulsify pork with connective tissue adding 20-25% (40 ml, 1.41 oz fl) cold water. Add cure #1 and spices during this step.
- Mix semi-fat pork adding salt until sticky. Add emulsified meat and mix all together.
- Stuff firmly into 32-36 mm hog casings. Form 25-30 cm (12-14”) links leaving them in a continuous coil. Hang for 60 min at room temperature (optional step, but recommended).
- Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool for 15 minutes in cold water. The sausage is ready to eat.
- Hang for 15 min in a warm smokehouse, then apply cold smoke for 12 hours. This drying/smoking step was performed in the past to remove more moisture so the sausage could have been kept at room temperature.