Meats and Sausages
Servolatka (Serwolatka pieczona)
Polish beef and pork sausage smoked and baked in a smokehouse.
| Meats | Metric | US |
|---|---|---|
| Beef, lean (little connective tissue) | 250 g | 0.55 lb |
| Beef, lean (rich in connective tissue) | 320 g | 0.70 lb |
| Beef trimmings, all type | 80 g | 0.18 lb |
| Pork belly, skinless | 350 g | 0.77 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Paprika | 0.5 g | 1/4 tsp |
Instructions
- Grind: beef (little connective tissue) - 1/4” (5 mm) plate; beef (rich in connective tissue) and beef trimmings - 1/8” (3 mm) plate; pork belly - 1/4” (5 mm) plate.
- Using food processor emulsify ground beef (rich in connective tissue and ground beef trimmings) adding 10% (40 ml, 1.35 oz fl) cold water. Add cure #1 and spices during this step.
- Mix lean beef with ground belly and salt until sticky. Add emulsified meats and mix all together.
- Stuff firmly into 65 mm synthetic fibrous casings. Make 25 cm (10”) long links. Hanging loop at one end. Hold for 60 min at room temperature (optional, but recommended).
- Smoke: dry for 20-30 min with thin smoke at 45-55° C (113-131° F); smoke for 80 min with thick smoke at 45-55° C (113-131° F); bake for 40-60 min with thin smoke at 75-90° C (167-194° F).
- Total time about 150 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
- Cool in air. Keep refrigerated.
