Popular Sausage (Kiełbasa popularna)

Polish pork and beef smoked sausage.

MeatsMetricUS
Pork, semi-fat600 g1.32 lb
Pork rich in connective tissue100 g0.22 lb
Beef, semi-fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Grind semi-fat pork with 5/16” (8 mm) plate.
  2. Grind pork with connective tissue with 1/8” (3 mm) plate.
  3. Grind beef with 1/8” (3 mm) plate.
  4. Using food processor emulsify pork with connective tissue and beef adding 20-25% (90 ml, 3 oz fl) of cold water. Add cure #1 and spices during this step.
  5. Mix/knead semi-fat pork with salt until sticky. Add emulsified meats and mix everything together.
  6. Stuff firmly into beef rounds or 36-40 mm hog casings. Make rings and tie the ends together.
  7. Hang for 60 min at room temperature.
  8. Apply hot smoke 45-80° C (113-176° F) for 110-130 minutes.
  9. Cook in water at 72-75° C (160-167° F) for 35 min.
  10. Cool in cold water to 18° C (64° F). Dry briefly.
  11. Smoke with cold smoke 22° C (71° F) for 12 hours OR
  12. with warm smoke 24-32° C (75-90° F) for 6 hours.
  13. Cool in air to 8-10° C (46-50° F).
  14. Refrigerate or store at 12° C (53° F).

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