Starowiejska (Kiełbasa starowiejska)

Polish smoked pork sausage

MeatsMetricUS
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
Sugar1.0 g1/5 tsp
Instructions
  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.
  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.

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