Camp Sausage (Kiełbasa wczasowa pieczona)

Polish smoked and baked sausage.

Calories: 310
Servings: 10
Prep time: 2 hours
Cook time: 1 hour

Nutritional information

MeatsMetricUS
Pork, some fat allowed (butt quality)150 g0.33 lb
Beef200 g0.44 lb
Lungs (pork, veal, beef, sheep)200 g0.44 lb
Hearts (pork, veal, beef, sheep)100 g0.22 lb
Jowls/dewlap (skinless)250 g0.55 lb
Pork skins, low grade pork, veal or beef trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3-tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g3/4 tsp
Ginger0.5 g1/4 tsp
Allspice0.5 g1/4 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Grind: beef - 1/4” (6 mm) plate; pork - 3 /8” (8 mm) plate; hearts, jowls - 1/4” (6 mm) plate; lungs - 1/8” (3 mm) plate; skins and trimmings - 1/8” (3 mm) plate.
  2. Using food processor emulsify all ground meats (except pork and beef) with 30% (60 ml or 2 oz fl) cold water. Add salt, cure #1 and spices during this step.
  3. Mix ground pork, ground beef, and emulsified meats.
  4. Stuff firmly into 36 mm hog casings. Make 35-40 cm (14-16”) long links, keep in continuous coil.
  5. Hold for 60 minutes at room temperature. When casings feel dry apply thick smoke at 60° C (140° F) for 60 minutes.
  6. Bake for 40-60 min at 75-90° C (167-194° F), a thin smoke allowed.
  7. Total time about 120 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
  8. Cool in air. Refrigerate.

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