Meats and Sausages
Olawska (Kiełbasa oławska)
All pork Polish smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 650 g | 1.43 lb |
| Pork, semi-fat | 150 g | 0.33 lb |
| Pork with connective tissue | 100 g | 0.22 lb |
| Pork hard fat trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Caraway | 0.5 g | 1/4 tsp |
| Garlic | 3.0 g | 1 clove |
| Water | 15 ml | 1 Tbsp |
Instructions
- 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.
- 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.
- Mix lean and semi-fat pork adding salt until sticky. Add emulsified mixture and mix everything together.
- Stuff firmly into 36-40 mm, hog casings. Form 7-8” (18-20 cm) links leaving them in a continuous coil.
- Hang for 12 hours at 2-6° C (35-43° F) OR for 2 hours at room temperature.
- 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.
- Cool in air to 12° C (53° F). Divide into pairs. Refrigerate.
Notes
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.
