Meats and Sausages
Serbian Sausage (Kiełbasa serbska parzona)
A Polish version of Serbian sausage.
| Meats | Metric | US |
|---|---|---|
| Beef | 400 g | 0.88 lb |
| Pork back fat | 600 g | 1.32 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 1.5 g | 1/4 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
Instructions
- Cut back fat into 1/2” (15 x 15 mm) strips. Rub salt into the strips all around and place them in refrigerator for 12 days. Salt for salting back fat, as needed, about 28 g (1 oz, 5 tsp)
- Wash briefly salted fat strips and dry with paper towel. Dice the fat strips into 1/2” (12 x 12 mm) cubes.
- Grind beef through 1/8” (3 mm plate) adding salt and cure #1.
- Mix (knead) ground beef with spices until sticky. Mix back fat cubes with paprika. Mix everything together.
- Stuff firmly into beef rounds or 36-40 mm hog casings. Make rings, tie the ends together.
- Hang for 12 hours in refrigerator OR for 2 hours at room temperature.
- Apply warm smoke at (<60° C/140° F) for 3 hours until casings develop yellow color with red spots.
- Cook in water at 72-75° C (160-167° F) for about 45 minutes or until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool for 15 minutes in cold water. Dry briefly and refrigerate.
