Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork, semi-fat | 500 g | 1.10 lb |
| Veal, semi-fat | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure # 1 | 2.5 g | 1/2 tsp |
| Pepper* | 2.0 g | 1 tsp |
| White mustard seeds | 1.0 g | 1/2 tsp |
| Garlic | 3.5 g | 1 clove |
Instructions
- Grind pork through 5/16” (8 mm) plate.
- Grind veal through 1/8” (3 mm) plate.
- Using food processor emulsify veal adding 30 % (150 ml, 5 oz fl) crushed ice or cold water. Add all ingredients when emulsifying.
- Mix pork with emulsified meat.
- 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.
- Hang for 60 min at room temperature. This is done to allow sodium nitrite to develop a strong color.
- Apply hot smoke for 90-110 min.
- Cook in water at 72-75° C (161-167° F) for about 45 minutes until the sausages reach 68-70° C (154-158° F) internal temperature.
- 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).
