Meats and Sausages
Silesian Sausage (Kiełbasa śląska)
This smoked pork sausage comes from Silesia (Śląsk), highly industrial area of Poland.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 350 g | 0.77 lb |
| Pork, semi-fat | 400 g | 0.88 lb |
| Pork trimmings rich in connective tissue | 250 g | 0.55 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 |
| Garlic | 2.5 g | 1 clove |
Instructions
- Grind: lean pork with 1/2” (12 mm) plate; semi-fat pork with 3/8” (10 mm) plate; pork trimming with connective tissue with 1/8” (3 mm) plate.
- Using food processor emulsify pork trimmings rich in connective tissue adding 35-45% (90 ml, 3 oz fl) crushed ice or cold water. Add spices when emulsifying.
- Mix lean and semi-fat pork adding salt and cure # 1 until sticky. Add emulsified pork and remix.
- Stuff into 32 mm hog casings. Form 5-6” (12-14 cm) links leaving them in a continuous coil. Hang for 30-60 minutes at room temperature.
- Apply hot smoke for 100-120 min until casings develop light brown color.
- Cook in water at 70-72°C (158-161°F) for 20-30 min until the sausages reach 68-70° C (154-158° F) temperature inside.
- Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.
Notes
Marjoram may be added at 0.5 g (optional).
