Polish Dry Sausage - Russian version

Russian version of Polish dry sausage known in Russia as Польская колбаса. Polish smoked sausage is usually made from pork alone, most Russian sausages are made with beef and pork. Polish version includes garlic.

Lean beef400 g0.88 lb
Lean pork300 g0.66 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #15 g1 tsp
Sugar2 g1/2 tsp
Pepper1 g1/2 tsp
Allspice0.5 g1/4 tsp
Cardamom or nutmeg0.3 g1/2 tsp
Madeira wine2.5 ml1 tsp
  1. Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef, pork and fat in separate food grade containers and mix beef and pork with salt, Cure #1 and sugar according to the recipe (estimate amounts). Fat needs salt only. Pack tightly to eliminate air and cover with clean cloth. Place for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
  2. Grind beef through 1/8" (2 mm) plate. Grind pork through 1/8" (2 mm) plate. Dice pork belly into 1/8" (3 mm) cubes.
  3. Mix beef with spices. Add pork and wine and mix. Add fat cubes and remix everything together. Don’t add any water.
  4. Stuff sausages firmly into 35-45 mm beef rounds or hog casings. Sausage in ring shape, inside diameter 3-6” (8-15 cm). Both ends tied together.
  5. Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
  6. Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
  7. Dry sausages for 5-7 days (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20-23 days more at 10-12 C, 74-78% humidity.

Finished sausage should retain 60% of its original weight.

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