Kujawska (Kiełbasa kujawska parzona podsuszana)

Polish sausage from Kujawy region.

Pork trimmings, smoked700 g1.54 lb
Pork with connective tissue100 g0.22 lb
Beef, semi-fat100 g0.22 lb
Jowls/dewlap or hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika1.0 g1/2 tsp
Garlic1.5 g1/2 clove
  1. Grind: pork, smoked - 5 mm plate; jowls or fat trimmings - 5 mm plate; pork, connective tissue - 1/8” (3 mm); beef - 1/8” (3 mm) plate.
  2. Using food processor emulsify pork with connective tissue adding 20-30% (30 ml or 1.0 oz fl) cold water. Add salt, cure # 1 and spices during this step.
  3. Mix all meats and spices together.
  4. Stuff firmly into beef middles or 65 mm synthetic fibrous casings. Make links 40-45 cm (16-18”) long. Tie the ends together and make a hanging loop. Hang for 120 min at room temperature.
  5. Apply hot smoke Apply hot smoke around 55-60° C (130-140° F) for 90-120 minutes until casings develop light brown color.
  6. 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.
  7. Cool for 15 minutes in cold water. Keep refrigerated.
  8. The optional step for making semi-dry sausage:
  9. Dry for 1-2 days at 12-15° C (53-59° F), 75-80% humidity. Store at 12° C (53° F) or lower.
The original source of smoked pork meat used in this sausage were the meat trimmings left over from canning hams, butts and loins.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs