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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages