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.

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