Serbian Sausage (Kiełbasa serbska parzona)

A Polish version of Serbian sausage.

Beef400 g0.88 lb
Pork back fat600 g1.32 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #11.5 g1/4 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
  1. 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)
  2. Wash briefly salted fat strips and dry with paper towel. Dice the fat strips into 1/2” (12 x 12 mm) cubes.
  3. Grind beef through 1/8” (3 mm plate) adding salt and cure #1.
  4. Mix (knead) ground beef with spices until sticky. Mix back fat cubes with paprika. Mix everything together.
  5. Stuff firmly into beef rounds or 36-40 mm hog casings. Make rings, tie the ends together.
  6. Hang for 12 hours in refrigerator OR for 2 hours at room temperature.
  7. Apply warm smoke for 3 hours until casings develop yellow color with red spots.
  8. Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature. Cool for 15 minutes in cold water. Dry briefly and refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs