Kujawska (Kiełbasa kujawska parzona podsuszana)

Polish sausage from Kujawy region.

MeatsMetricUS
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
Instructions
  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.
Notes
The original source of smoked pork meat used in this sausage were the meat trimmings left over from canning hams, butts and loins.

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