Meats and Sausages
Camp Sausage (Kiełbasa wczasowa pieczona)
Meats | Metric | US |
---|---|---|
Pork, some fat allowed (butt quality) | 150 g | 0.33 lb |
Beef | 200 g | 0.44 lb |
Lungs (pork, veal, beef, sheep) | 200 g | 0.44 lb |
Hearts (pork, veal, beef, sheep) | 100 g | 0.22 lb |
Jowls/dewlap (skinless) | 250 g | 0.55 lb |
Pork skins, low grade pork, veal or beef trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 18 g | 3-tsp |
Cure #1 | 2.5 g | 1/2 tsp |
Pepper | 1.5 g | 3/4 tsp |
Ginger | 0.5 g | 1/4 tsp |
Allspice | 0.5 g | 1/4 tsp |
Garlic | 1.5 g | 1/2 clove |
Instructions
- 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.
- 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.
- Mix ground pork, ground beef, and emulsified meats.
- Stuff firmly into 36 mm hog casings. Make 35-40 cm (14-16”) long links, keep in continuous coil.
- Hold for 60 minutes at room temperature. When casings feel dry apply thick smoke at 60° C (140° F) for 60 minutes.
- Bake for 40-60 min at 75-90° C (167-194° F), a thin smoke allowed.
- Total time about 120 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
- Cool in air. Refrigerate.