Meats and Sausages
Knyszynska (Kiełbasa knyszyńska)
Polish smoked and baked sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 200 g | 0.44 lb |
| Pork, semi-fat | 500 g | 1.10 lb |
| Beef, lean, no connective tissue | 200 g | 0.44 lb |
| Beef with connective tissue | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 1.5 g | 1 tsp |
| Juniper | 1.0 g | 1/2 tsp |
| Sugar | 1.0 g | 1/5 tsp |
| Garlic | 1.5 g | 1/2 clove |
| Water | 20 ml | 3/4 oz fl |
Instructions
- Grind: lean pork - 1/2” (12 mm) plate; semi-fat pork - 3/8” (8 mm) plate; beef - 1/8” (3 mm) plate.
- Using food processor emulsify ground beef adding 30 ml (1 oz fl) of crushed ice or cold water. Add cure #1 and spices at this stage.
- Mix ground pork adding salt until sticky. Add emulsified mixture and mix all together.
- Stuff into 32-36 mm hog casings. Form 18-20 cm (7-8”) links leaving them in a continuous coil.
- Hang for 12 hours at 2-6° C (35-43° F) OR for 1 hour at room temperature.
- Apply smoke at 50-60° C (122-140° F) for 60 minutes. Increase the temperature and bake the sausages at 85° C (176° F) for 45 minutes until the meat reaches 68-70° C (154-158° F) internal temperature and casings develop light brown color.
- Total time about 100-110 minutes. Cool in air to 10° C (50° F) and divide into pairs. Keep refrigerated
