Meats and Sausages
Kolska (Kiełbasa kolska)
Polish smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 650 g | 1.43 lb |
| Pork, semi-fat | 200 g | 0.44 lb |
| Pork trimmings rich in connective tissue | 150 g | 0.33 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 |
| Sweet paprika | 2.5 g | 1 tsp |
| Garlic | 3.0 g | 1 clove |
Instructions
- Cut lean and semi-fat pork into 1” (25 mm) cubes but keep separately. Mix with salt and cure #1, estimate the amounts proportionally. Pack tightly in containers, cover with cloth and hold in refrigerator for 3 days.
- Grind semi-fat pork with 1/2” (12 mm) plate.
- Grind pork trimmings with 1/8” (3 mm) plate.
- Using food processor emulsify ground pork pork trimmings adding 50% (60 ml, 2 oz fl) of cold water. Add spices during this step.
- Mix/knead lean pork cubes with semi-fat ground pork until sticky. Add emulsified meat and mix all together.
- Stuff firmly into beef middles or 75-80 mm synthetic fibrous casings. Make links 16-18” (40-45 cm) long, hanging loop at one end.
- Hang for 60 min at room temperature.
- Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes.
- Cook in water at 80° C (176° F) until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse for 15 min in cold water. Wipe off moisture and dry briefly. Keep refrigerated.
