Meats and Sausages
Semolina Liver Sausage (Kiszka pasztetowa z manna)
Traditional Polish liver sausage made with semolina flour. After the second world war has ended, there was a shortage of meat and different filler materials were used to to make sausages more economical. Rice and flours were often added to liver sausages. Today we make think of them as value added products as semolina contains no fat, some protein and plenty of calories. Semolina binds well with ground meat and what is most important Semolina Liver Sausage tastes surprisingly well.
| Meats | Metric | US |
|---|---|---|
| Pork (some fat, pork butt) | 200 g | 2 oz |
| Pork or veal liver | 250 g | 8.8 oz |
| Pork fat pieces | 400 g | 14 oz |
| Pork back fat | 50 g | 1.7 oz |
| Materials | Metric | US |
|---|---|---|
| Semolina | 0.5 kg | 1.10 lb |
| Fresh onion | 25 g | 1 small onion |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3 tsp |
| Pepper | 1 g | 1/2 tsp |
| Marjoram | 0.5 g | 1/4 tsp |
Instructions
- Cut back fat into 5-6 mm (¼”) cubes and then poach them.
- Soak liver in cold running water for 1 hour, remove sinews, cut into slices and cover with water of 90° C (194° F). Poach 8-10 min stirring frequently. Do the same with previously diced back fat but poach for 5 min. Then cool liver and back fat pieces in cold water for about 5 min and drain water away.
- Grind previously poached liver through 2 mm plate and emulsify. Grind pork, brains (if used) and fat pieces through 2 mm plate and emulsify together with semolina.
- Emulsify semolina adding 100% water. Emulsify liver until feels spreadable. Then add already emulsified semolina, salt, spices, pork meat, lastly fat pieces and keep on emulsifying everything together.
- Mix emulsified mixture with back fat pieces until uniformly distributed.
- Casings: pork bungs, pork middles, synthetic cellulose casings 65 mm. Butcher’s twine. Stuff casings loosely and tie the ends with twine. Make hanging loop.
- Immerse sausages in boiling water and poach at 80-85° C (176-185° F) for 50-90 min until internal meat temperature reaches 68-70°C (154-158° F).
- Cool sausages in cold running water for about 10 min, then hang them up and cool down to below 6° C (43° F). If no cooling facilities are available, the sausage must be cooled down to 12° C (53° F) or less.
- After cooling clean head cheeses of any fat and aspic that accumulated on the surface and cut off excess twine.
Notes
Semolina is made from hard durum wheat and is usually yellow in color. It is used in making pasta, breakfast cereals and puddings. Semolina is preferred for pasta because it produces a firm product. When semolina comes from softer wheats it is white in color and is called flour, not semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina.
