Jowl Sausage (Kiszka podgardlana)

Polish all trimmings sausage with significant amount of jowls.

Pork, beef, veal or lamb liver100 g0.22 lb
Trimmings *500 g1.10 lb
Fat trimmings, skinless jowls and dewlaps200 g0.44 lb
Semolina flour, dry rolls or bread crumbs200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Allspice0.5 g1/4 tsp
Onion30 g1/2 small onion
  1. Cook meats (except liver, brains and skwarki *) in a small amount of water: lungs and veal casings at 80-85° C (176-185° F); other meats (except fat) at 95° C (203° F) until soft; fat at 85° C (185° F) until semi-soft. Save stock.
  2. Remove gristle from lungs and meat from heads and legs. Spread meats apart on a flat surface to cool.
  3. Fat, pork trimmings and lungs ground through 1/8” (3 mm) plate. All other meats ground through 1/8” (3 mm) plate. Soak bread crumbs or dry rolls in 75% of left over stock (in relation to the weight of the rolls).
  4. In food processor emulsify semolina flour (if used) with 75% of left over stock. Emulsify separately tripe, stomachs and veal casings adding 10-15% of left over stock. When emulsifying tripe, add salt and spices.
  5. Mix either of two: emulsified semolina or soaked in stock rolls (bread crumbs) with emulsified meats.
  6. Stuff loosely into pork middles or synthetic casings. Straight links 10-14” (25-35 cm), diameter random. The ends tied with twine.
  7. Immerse sausages into boiling water at 80-85° C (176-185° F) for 50-90 min until sausages reach 68-70° C (154-158° F) internal temperature.
  8. Spread sausages on flat surface and cool to 6° C (43° F) or less.
  9. Refrigerate.
* Beef or lamb lungs, tripe, pork stomachs, veal casings, boiled beef, veal and lamb head meat, boiled bone meat, brains, pork trimmings, skwarki *, skins, boiled pork or veal leg meat.
Skwarki are leftover bits of meat/fat from rendering back fat, pork belly or fat trimmings in a frying pan or skillet. Similar to bacon bits, light brown in color and delicious, served usually as a lard spread on bread.

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