Sausage Links (Kiełbaski porcjowe)
If this sausage were stuffed into smaller diameter casings it would look like an American hot dog. The only other difference is that American hot dog is a skinless sausage. Served hot by boiling briefly in hot water.
|Pork, rich in connective tissue||200 g||0.44 lb|
|Beef, lean or semi-fat||500 g||1.10 lb|
|Fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.0 g||3/8 tsp|
|Pepper||1.5 g||3/4 tsp|
|Paprika||1.0 g||1/2 tsp|
|Coriander||0.5 g||1/4 tsp|
|White mustard seeds, whole||1.0 g||1/2 tsp|
|Garlic||1.5 g||1/2 clove|
- Dice 1/3 fat into 1/4” (6 mm) cubes.
- Grind: 2/3 fat - 1/8” (3 mm) plate; pork - 1/8” (3 mm) plate; beef - 1/8” (3 mm) plate.
- Using food processor emulsify beef and pork adding 30-40% (240 ml, 1 cup) of crushed ice or cold water. Add ground fat, salt, cure # 1 and spices during this step.
- Mix emulsified meat with diced fat cubes.
- Stuff into 32 mm hog casings. Twist casings to make links about 3.5 oz (100 g) each. Leave in a continuous coil. Hang for 30 minutes at room temperature.
- Apply hot smoke for about 90 min until casings develop light brown color.
- Cook in water at 72-75° C (161-167° F) for about 30 minutes until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower.
- Keep refrigerated.
The natural pepper may be substituted with a double amount of herbal pepper (white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf).