Limanowska Sausage (Kiełbasa limanowska)

Polish sausage from the Limanowa area (Ziemia Limanowska), located high in the mountains, in the Southern part of the country.

MeatsMetricUS
Veal, lean800 g1.76 lb
Veal, semi-fat100 g0.22 lb
Pork with connective tissue50 g0.11 lb
Pork hard fat trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
Instructions
  1. Cut lean veal into 5-6 cm (2”) pieces.
  2. Grind semi-fat veal through 3/8” (8 mm) plate.
  3. Grind fat trimmings through 3/8” (8 mm) plate.
  4. Grind pork with connective tissue through 1/8” (3 mm) plate.
  5. Using food processor emulsify ground pork with connective tissue adding 20-30% (15 ml, 1 tablespoon) of crushed ice or cold water. Add remaining salt and spices at this stage.
  6. Mix/knead lean and semi-fat veal until sticky, then add emulsified mixture and mix everything together.
  7. Stuff into beef bungs or 55-65 mm cellulose casings. Form links about 40-45 cm (16-18”) long, make 4-5” (10-12 cm) for hanging.
  8. Hang for 12 hours at 2-6° C (35-43° F) OR
  9. for 3 hours at room temperature.
  10. Apply hot smoke for 90-100 min, then increase temperature to 80-85° C (176-185° F) and bake for 40 min. Total time 130-150 min until sausages reach 68-70° C (154-158° F) internal temperature. Cool in air and refrigerate.
Notes
To make a semi-dry sausage: dry for 1-2 days at 12-15° C (53-59° F), 75-80% humidity until 84% yield is achieved.

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