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.
  5. Apply hot smoke for 70-80 min, then increase temperature to 80° C (176° F) and bake for 30 min. Total time 100-110 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.
  7. Poached version: After smoking sausages 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.

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