Starowiejska (Kiełbasa starowiejska)

Polish smoked pork sausage

Pork, lean200 g0.44 lb
Pork, semi-fat600 g1.32 lb
Pork rich in connective tissue200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper3.0 g1-1/2 tsp
Garlic3.5 g1 clove
Mustard seeds, ground1.0 g1/2 tsp
  1. Grind: lean pork with 1/2” (12 mm) plate; semi-fat pork with 1/2” (12 mm) plate: pork rich in connective tissue with 1/8” (3 mm) plate.
  2. Using food processor emulsify pork with connective tissue adding 15-20% (30 ml, 1 oz fl) of cold water. Add spices during this step.
  3. Mix/knead lean and semi-fat pork together adding salt and cure # 1 until sticky.
  4. Stuff firmly into 32-36 mm hog casings. Hang for 60 min at room temperature (optional step, but highly recommended).
  5. Apply hot smoke at 45-80° C (113-176° F) for 110-130 minutes until casings become brown with red tint.
  6. Cook in water at 80-85° C (176-185° F) for 25-35 min until sausages reach 68-70° C (154-158° F) internal temperature.
  7. Immerse sausages in cold water for 10 minutes. Wipe off moisture. Dry briefly and refrigerate.

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