Meats and Sausages
Hutnicka (Kiełbasa hutnicka parzona podsuszana)
Polish smoked sausage
| Meats | Metric | US |
|---|---|---|
| Pork, semi-fat | 900 g | 1.98 lb |
| Beef, semi-fat | 100 g | 0.22 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 |
| Garlic | 3.0 g | 1 clove |
Instructions
- Grind pork through 3/8” (8 mm) plate. Grind beef through 1/8” (3 mm) plate.
- Using food processor emulsify ground beef adding 25-30% (30 ml or 1.35 oz fl) cold water. Add cure # 1 and spices during this step.
- Mix (knead) pork with salt until sticky. Add emulsified beef and mix everything together.
- Stuff firmly into beef middles or 50 mm synthetic fibrous casings. Make 30-40 (12-16”) cm long links. Hanging loop at one end.
- Hold for 60 min at room temperature. This step allows sodium nitrite to develop stronger color, it also dries out casings which should feel dry or at least tacky to touch before smoke is applied.
- Apply smoke at 60° C (140° F) for 2 hours until casings become brown.
- Cook in water at 80° C (176° F) until sausages reach 68-70° C (154-158° F) internal temperature. This will take about 60 minutes.
- Cool in for 15 minutes in cold water. Dry briefly and keep refrigerated.
