Ordinary Sausage (Kiełbasa zwyczajna)

A typical Polish no frills all pork smoked sausage.

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
  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.
Marjoram may be added at 0.5 g per 1 kg of meat (optional).

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs