Husarska Sausage (Kiełbasa husarska)

Polish smoked sausage.

Beef, connective tissue allowed550 g1.21 lb
Pork back fat or hard fat trimmings350 g0.77 lb
Pork trimmings with connective tissue50 g0.11 lb
Beef trimmings, all grades50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
White mustard seed (ground)3.0 g1-1/2 tsp
Garlic3.0 g1 clove
  1. Grind: beef with connective tissue - 3/8” (8 mm) plate; beef trimmings - 1/8” (3 mm); pork with connective tissue - 1/8” (3 mm); back fat or fat trimmings - 3/8” (8 mm).
  2. Using food processor emulsify beef and pork trimmings adding 30-35% (30 ml or 1 oz fl) ice or cold water. Add cure #1 and spices during this step.
  3. Add salt to ground beef and mix until sticky. Add emulsified mixture and ground fat and mix everything well together.
  4. Stuff into beef middles or 65 mm synthetic fibrous casings. Hang at room temperature for 2-3 hours, this allows sodium nitrite to develop stronger color.
  5. Apply hot smoke for 70-80 min, then increase temperature to 80° C (176° F) and bake for 40 min. Total time 100-120 minutes. The sausage is done when the meat reaches 68-70° C (154-158° F) internal temperature and casings develop light brown color.
  6. Cool sausages in air to 18° C (64° F) or lower. Keep refrigerated.
Instead of baking the sausages after smoking may be cooked in water at 80° C (176° F) until the meat reaches 68-70° C (154-158° F) internal temperature. Immerse (or shower) in cold water to lower sausage temperature to 12° C (53° F) or lower. Keep refrigerated.

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