Debowiecka (Kiełbasa dębowiecka)

Polish semi-dry smoked sausage.

Pork, lean600 g1.32 lb
Pork, some fat (butt quality)300 g0.66 lb
Pork trimmings with connective tissue100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3-1/2 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Sugar1.0 g1/5 tsp
Garlic2.5 g1 clove
  1. Cut lean pork into 1-2” (25-50 mm) pieces.
  2. Grind semi-fat pork with 1/2” (12 mm) plate.
  3. Grind pork trimmings with 1/8” (3 mm) plate.
  4. In food processor emulsify pork trimmings adding 20-25% (20 ml, 0.7 oz fl) of cold water. Add cure # 1, sugar and spices during this step.
  5. Mix lean and semi-fat pork with salt until sticky. Add emulsified meat and mix all together.
  6. Stuff firmly into beef middles or 65 mm synthetic fibrous casings. Make links 40-45 cm (16-18”) long, hanging loop at one end.
  7. Hang for 120 min at room temperature.
  8. Apply hot smoke 45-80° C (113-176° F) for 110-130 minutes.
  9. Bake in smokehouse at 80-90° C (176-194° F) for 40-60 min (thin smoke allowed) until sausages reach 68-70° C (154-158° F) internal temperature.
  10. Cool in air to 12° C (53° F).
  11. * Smoke with cold smoke - 22° C (71° F) for 12 hours OR with warm smoke - 24-32° C (75-90° F) for 6 hours.
  12. * Dry at 12-18° C (53-64° F) for 2 days.
  13. Cool in air to 8-12° C (46-53° F).
* In the past refrigerators were not common and these steps were performed to remove more moisture so that the sausage will become a semi-dry product that could be kept at room temperature without spoiling.

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