Meats and Sausages
Husarska Sausage (Kiełbasa husarska)
Polish smoked sausage.
|Beef, connective tissue allowed||550 g||1.21 lb|
|Pork back fat or hard fat trimmings||350 g||0.77 lb|
|Pork trimmings with connective tissue||50 g||0.11 lb|
|Beef trimmings, all grades||50 g||0.11 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 seed (ground)||3.0 g||1-1/2 tsp|
|Garlic||3.0 g||1 clove|
- 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).
- 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.
- Add salt to ground beef and mix until sticky. Add emulsified mixture and ground fat and mix everything well together.
- 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.
- 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.
- 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.