Meats and Sausages
Polish Delicatessen Sausage (Kiełbasa delikatesowa)
Delicatessen sausage recipe comes from the government archives of Polish sausages.
| Meats | Metric | US |
|---|---|---|
| Pork class I (lean pork) | 400 g | 0.88 lb |
| Beef class II (regular type) | 400 g | 0.88 lb |
| Pork back fat or hard fat trimmings | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt, | 28 g | 5 tsp |
| Cure #1 | 5.0 g | 1 tsp |
| Sugar | 4.0 g | 3/4 tsp |
| Pepper | 2.0 g | 1 tsp |
| Sweet paprika | 1.0 g | 1/2 tsp |
| Ginger | 1.0 g | 1/2 tsp |
| Nutmeg | 1.5 g | 3/4 tsp |
| Garlic | 1.5 g | 1/2 clove |
Instructions
- Grind all meats and fat through 5 mm plate.
- Mix ground meats with all ingredients until sticky.
- Place the mixture in a container for 24 hours at 2-4° C (35-40° F) which is refrigerator temperature.
- Stuff into 60 mm synthetic fibrous casings.
- Place sausages in a container one on top of another and hold for 4-5 days at 2-4° C (35-40°F), 85-90% humidity.
- Hang for 2-3 days at 8-10° C (46-50° F), 80-85% humidity.
- Apply cold smoke for 2-3 days until brown in color.
- Cool in air to 10-12° C (50-53° F) or lower. Hold at this temperature at 75-85% humidity for 7-10 days.
