Gniezno Sausage (Kiełbasa gnieźnieńska)

Polish smoked pork sausage. The name of the sausage implies that it originated in Gniezno, the first Polish capital and the scene of coronation of many Polish Kings.

MeatsMetricUS
Pork, semi-fat500 g1.10 lb
Veal, semi-fat500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper*2.0 g1 tsp
White mustard seeds0.5 g1/4 tsp
Garlic2.5 g1 clove
Instructions
  1. Grind pork through 5/16” (8 mm) plate.
  2. Grind veal through 1/8” (3 mm) plate.
  3. Using food processor emulsify veal adding 30 % (150 ml, 5 oz fl) crushed ice or cold water. Add all ingredients when emulsifying.
  4. Mix pork with emulsified meat.
  5. Stuff into beef middles of any size. Form straight links, 30-35 cm (12-14 “) long. The ends tied with a twine, hanging loop (10-12 cm, 4-5”) on one end.
  6. Hang for 60 min at room temperature.
  7. Apply hot smoke for 90-110 min.
  8. Cook in water at 72-75° C (161-167° F) for 30-40 min the sausages reach 68-70° C (154-158° F) internal temperature.
  9. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.
Notes
* The original recipe allowed replacing the natural pepper with a double amount of herbal pepper (white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf).

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs