Caraway Sausage

Caraway Sausage (Kiełbasa Kminkowa). The sausage gets its characteristic flavor and aroma from caraway. Caraway is a popular spice often added to rye bread for extra flavor. It is also used with dill and garlic for making pickles. It is a strong spice with aroma which is close to cumin. Caraway is like garlic; you either love it or you hate it.
Lean pork400 g0.88 lb
Semi-fat pork500 g1.10 lb
Lean or semi-fat beef100 g3.5 oz
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp
cure # 12.5 g1/2 tsp
pepper1.5 g1 tsp
onion powder1 g1/2 tsp
caraway1.5 g1 tsp
  1. Curing. Cut meat into 5-6 cm (2”) pieces, mix with salt and Cure 1. Place in a container, cover with a cloth and leave for 48 hours in a refrigerator.
  2. Grind lean pork through 16 mm plate. Grind semi-fat pork through 10 mm plate.
  3. Grind beef through 2 mm plate and then emulsify in food processor adding 25 % ice or cold water. Add remaining ingredients when emulsifying.
  4. Mix ground pork with emulsified mixture.
  5. Stuff casings firmly into beef middles and tie the ends with twine forming a hanging loop on one end.
  6. Let sausages hang for 30-60 minutes at room temperature.
  7. Apply hot smoke for 90-120 min until casings develop light brown color.
  8. Poach sausages at 72-75°C (161-167°F) for 45-60 min until internal temperature of the meat reaches 68-70°C (154-158°F).
  9. Shower with cold water for about 5 min and place in a refrigerator.

All meats are cured.

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