Servolatka (Serwolatka pieczona)

Polish beef and pork sausage smoked and baked in a smokehouse.

Beef, lean (little connective tissue)250 g0.55 lb
Beef, lean (rich in connective tissue)320 g0.70 lb
Beef trimmings, all type80 g0.18 lb
Pork belly, skinless350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
Paprika0.5 g1/4 tsp
  1. 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.
  2. 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.
  3. Mix lean beef with ground belly and salt until sticky. Add emulsified meats and mix all together.
  4. 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).
  5. 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).
  6. Total time about 150 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
  7. Cool in air. Keep refrigerated.

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