Camp Sausage (Kiełbasa wczasowa pieczona)

Polish smoked and baked sausage.

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
  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 30-60 min in refrigerator, then: Dry - 20-30 min, thin smoke at 45-55° C (113-131° F); Smoke - 60 min, thick smoke at 45-55° C (113-131° F); Bake - 40-60 min, thin smoke at 75-90° C (167-194° F).
  6. Total time about 120 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
  7. Cool in air. Refrigerate.

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