Meats and Sausages
Krolewiecka (Kiełbasa królewiecka parzona)
Polish smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, semi-fat | 400 g | 0.88 lb |
| Beef, any grade | 200 g | 0.44 lb |
| Pork head meat | 200 g | 0.44 lb |
| Pork skins | 100 g | 0.22 lb |
| Pork trimmings | 100 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 | 1.0 g | 1/2 tsp |
| Whole mustard seeds | 1.5 g | 1-1/2 tsp |
| Garlic | 1.5 g | 1/2 clove |
Instructions
- Grind semi-fat pork with 1/2” (12 mm) plate. Grind beef with 1/8” (3 mm) plate. Grind pork head meat with 1/8” (3 mm) plate. Grind pork skins with 1/8” (3 mm) plate. Grind trimmings with 1/8” (3 mm) plate.
- Using food processor emulsify beef and pork head meat adding 30% (120 ml, 4 oz fl) cold water. Then add pork skins and trimmings. Add all ingredients during this step.
- Mix semi-fat pork and emulsified meats together.
- Stuff firmly into beef middles or 65 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 around 55° C (130° F) for 100-120 minutes.
- Cook in water at 72-75° C (160-167° F) for 50-70 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in for 15 minutes in cold water. Wipe off moisture and refrigerate.
Notes
* veal, beef or pork low grade trimmings, udders
