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 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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages