Olawska (Kiełbasa oławska)

All pork Polish smoked sausage.

Pork, lean650 g1.43 lb
Pork, semi-fat150 g0.33 lb
Pork with connective tissue100 g0.22 lb
Pork hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Caraway0.5 g1/4 tsp
Garlic3.0 g1 clove
Water15 ml1 Tbsp
  1. Grind: lean pork - 1/2” (12 mm) plate; semi-fat pork - 3/8” (8 mm) plate; fat trimmings - 1/8” (3 mm) plate; pork with connective tissue - 1/8” (3 mm) plate.
  2. Using food processor emulsify ground pork with connective tissue adding 15 ml (1 tablespoon) of crushed ice or cold water. Add cure #1 and spices at this stage.
  3. Mix lean and semi-fat pork adding salt until sticky. Add emulsified mixture and mix everything together.
  4. Stuff firmly into 36-40 mm, hog casings. Form 7-8” (18-20 cm) links leaving them in a continuous coil.
  5. Hang for 12 hours at 2-6° C (35-43° F) OR for 2 hours at room temperature.
  6. Apply hot smoke for 70-80 min, then bake at 80-85° C (176-185° F) for 30 min. Total time 100-110 min until sausages reach 68-70° C (154-158° F) internal temperature and casings develop light brown color.
  7. Cool in air to 12° C (53° F). Divide into pairs. Refrigerate.
To make a semi-dry sausage add the following step: dry sausages for 2-3 days at 12-18° C (53-64° F), 75-80% humidity until sample sausages achieve 86% yield. If mold appears wipe it off. Divide linked sausages into separate pairs.

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