Lemon Sausage (Kiełbasa cytrynowa)

Polish smoked sausage flavored with grated lemon rind.

Pork, lean450 g0.99 lb
Pork, semi-fat450 g0.99 lb
Pork trimmings rich in connective tissue50 g0.11 g
Beef, lean or semi-fat50 g0.11 g
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/2 tsp
Sugar2.0 g1/2 tsp
Lemon rind (zest), grated1/4 lemon
  1. Cut lean and semi-fat pork into 1- 1/4 - 1- 1/5” (3-4 cm) pieces. Add 15 g (2-1/2 tsp) salt and 2.0 g (3/8 tsp) cure #1. Mix together and pack tightly in a container. Cover with a cloth and hold for 3 days in refrigerator. Grind through 3/8” (8 mm) plate.
  2. Grind beef and pork trimmings with 1/8” (3 mm) plate then emulsify in food processor adding 40-50% (50 ml, 1.5 oz fl) crushed ice or cold water. Add remaining salt, cure #1 and spices when emulsifying.
  3. Mix emulsified paste with ground pork.
  4. Stuff into beef bungs or 85-95 mm synthetic fibrous casings. Beef bungs: 14-24” (35-60 cm) lengths and laced up with twine. Two loops lengthwise and loops across the bung every 1.5-2 1/4” (4-6 cm). Fibrous casings: 14-16” (35-40 cm) lengths and laced up with twine. Two loops lengthwise and loops across the casings every 1.5-2” (4-5 cm). The ends tied up with twine, hanging loop 4-5” (10-12 cm) on one end.
  5. Hang for 1-2 hours at room temperature.
  6. Apply hot smoke around 55° C (130° F) for 130-160 min.
  7. Cook in water at 72-75°C (161-167°F) for 90-120 min until the sausages reach 68-70°C (154-158°F) internal temperature.
  8. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.

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