Opolska (Kiełbasa opolska)
Pork and beef Polish smoked sausage from Opole region. The city of Opole is known for the national music festival.
|Pork, lean||200 g||0.44 lb|
|Pork, semi-fat||200 g||0.44 lb|
|Beef, lean||100 g||0.22 lb|
|Beef, semi-fat||200 g||0.44 lb|
|Pork trimmings rich in connective tissue||100 g||0.22 lb|
|Hard fat trimmings||100 g||0.22 lb|
|Blood||100 ml||0.22 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|
|Garlic||1.0 g||1/3 clove|
|Cardamon||0.3 g||1/5 tsp|
- Grind lean pork with 1/2” (12 mm) plate.
- Grind semi-fat pork with 5/16” (8 mm) plate.
- Grind pork trimmings with connective tissue with 1/8” (3 mm) plate.
- Grind fat trimmings with 5/16” (8 mm) plate.
- Grind beef with 1/8” (3 mm) plate.
- Using food processor emulsify beef and pork trimmings rich in connective tissue adding 15% (35 ml, 1.2 oz fl) of cold water. Add salt, cure #1 and spices during this step.
- Mix ground and emulsified meats with blood together.
- Stuff firmly into large diameter natural or synthetic casings. Form 12-14” (25-30 cm) links, tie the ends and make hanging loop.
- Hang for 60 min at room temperature.
- Apply hot smoke 45-80° C (113-176° F) for 60 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.
- Cool in cold water for 20 minutes. Keep refrigerated.
When the 2nd World War ended blood and often filler material was added due to the shortage of meat. You can use pork meat instead.