Polish Smoked Sausage (reduced-fat)

Polish Smoked Sausage (reduced-fat)

MeatsMetricUS
lean pork800 g1.76 lbs.
oil emulsion*100 g0.22 lbs.
water100 g2 Tbsp
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g1/2 tsp.
carrageenan5.0 g1 tsp.
dextrose10.0 g2 tsp.
pepper3.0 g1 tsp.
garlic3.5 g1 clove
marjoram1.0 g2/3 tsp.
Instructions
  1. Grind meat through 3/8" (10 mm) plate. Add salt and Cure #1 and mix well with meat.
  2. Mix dextrose, spices and fat replacer with ground meat.
  3. Add oil emulsion and mix all together.
  4. Stuff mixture into 32 - 36 mm hog casings and form 12" links.
  5. Hang on smoke sticks for 1 - 2 hours at room temperature OR
  6. Place sausages in a preheated smoker at 120 F (49 C) with draft dampers fully open.
  7. When casings feel dry partially close the exit smoke damper and apply smoke for 60 minutes. Keep on increasing the smoking temperature until you reach 170 F (76 C). Sausage is done when the internal temperature reaches 154 F (68 C).
  8. Remove from smoker and shower with water or immerse sausages in cold water.
  9. Store in refrigerator.
Notes

*oil emulsion: soy protein isolate/oil/water at 1:4:5

158 calories per 100 g serving.

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