Lubuska (Kiełbasa lubuska)

Polish smoked pork and beef sausage.

Pork, lean300 g0.66 lb
Pork, semi-fat500 g1.10 lb
Beef, lean200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Marjoram0.5 g1/4 tsp
Sugar1.0 g1/5 tsp
Garlic1.5 g1/2 clove
  1. Grind lean pork through 5/16” (8 mm) plate.
  2. Grind semi-fat pork through 5/16” (8 mm) plate.
  3. Grind beef through 1/8” (3 mm) plate.
  4. Mix all meats and ingredients together until sticky.
  5. Stuff firmly into 32-36 mm hog casings. Form 12-14” (25-30 cm) rings or links leaving them in a continuous coil.
  6. Hang for 60 min at room temperature.
  7. Apply hot smoke 45-80° C (113-176° F) for 80 min until casings develop brown color.
  8. Cook in water at 72-75° C (160-167° F) for 30-60 min until sausages reach 68-72° C (154-160° F) internal temperature.
  9. Immerse sausages in cold water for 20 minutes. Wipe off moisture. Dry briefly to 10° C (50° F) and divide into pairs. Keep refrigerated.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages