Simple Sausage (Kiełbasa zwyczajna)

A typical Polish no frills all pork smoked sausage.

MeatsMetricUS
Pork, lean350 g0.77 lb
Pork, semi-fat400 g0.88 lb
Pork, 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 g1/2 tsp
Garlic3.0 g1 clove
Instructions
  1. Grind lean pork through 1/2” (12 mm) plate.
  2. Grind semi-fat pork with 3/8” (10 mm) plate.
  3. Grind pork with connective tissue with 1/8” (3 mm) plate.
  4. Using food processor emulsify pork with connective tissue adding 35-45% (90 ml, 3 oz fl) of crushed ice or cold water. Add cure #1 and spices when emulsifying.
  5. Mix/knead ground pork adding salt until sticky. Add emulsified pork and mix again.
  6. Stuff into 32 mm hog casings. Form 5-6” (12-14 cm) links leaving them in a continuous coil.
  7. Hang for 30-60 minutes at room temperature.
  8. Apply hot smoke for 100-120 min until casings develop light brown color.
  9. Cook in water at 80° C (176° F) for 30 min until the sausages reach 68-70° C (154-158° F) internal temperature.
  10. 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 per 1 kg of meat (optional).

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