Meats and Sausages
Lubuska (Kiełbasa lubuska)
Polish smoked pork and beef sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 300 g | 0.66 lb |
| Pork, semi-fat | 500 g | 1.10 lb |
| Beef, lean | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 1.5 g | 1 tsp |
| Marjoram | 0.5 g | 1/4 tsp |
| Sugar | 1.0 g | 1/5 tsp |
| Garlic | 1.5 g | 1/2 clove |
Instructions
- Grind lean pork through 5/16” (8 mm) plate.
- Grind semi-fat pork through 5/16” (8 mm) plate.
- Grind beef through 1/8” (3 mm) plate.
- Mix all meats and ingredients together until sticky.
- Stuff firmly into 32-36 mm hog casings. Form 12-14” (25-30 cm) rings or links leaving them in a continuous coil.
- Hang for 60 min at room temperature.
- Apply hot smoke 45-80° C (113-176° F) for 80 min until casings develop brown color.
- 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.
- Immerse sausages in cold water for 20 minutes. Wipe off moisture. Dry briefly to 10° C (50° F) and divide into pairs. Keep refrigerated.
