Knyszynska (Kiełbasa knyszyńska)

Polish smoked and baked sausage.

Pork, lean200 g0.44 lb
Pork, semi-fat500 g1.10 lb
Beef, lean, no connective tissue200 g0.44 lb
Beef with connective tissue100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Juniper1.0 g1/2 tsp
Sugar1.0 g1/5 tsp
Garlic1.5 g1/2 clove
Water20 ml3/4 oz fl
  1. Grind: lean pork - 1/2” (12 mm) plate; semi-fat pork - 3/8” (8 mm) plate; beef - 1/8” (3 mm) plate.
  2. 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.
  3. Mix ground pork adding salt until sticky. Add emulsified mixture and mix all together.
  4. Stuff into 32-36 mm hog casings. Form 18-20 cm (7-8”) links leaving them in a continuous coil.
  5. Hang for 12 hours at 2-6° C (35-43° F) OR for 1 hour at room temperature.
  6. 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.
  7. Total time about 100-110 minutes. Cool in air to 10° C (50° F) and divide into pairs. Keep refrigerated

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