Steamed Sausage (Kiełbasa parówkowa)

Those fully cooked small sausages are often served hot for breakfast by boiling them shortly in hot water. Then when placed on a plate they are known to emit steam (“para” in Polish) and hence the name parówka.

Pork rich in connective tissue600 g1.32 lb
Jowls, skinless400 g0.88 lb
  • Salt |18 g| 3 tsp
  • Cure #1 |2.0 g|1/2 tsp
  • Pepper |1.0 g| 1/2 tsp
  • Paprika |1.0 g| 1/2 tsp
  • Nutmeg |0.5 g| 1/4 tsp
  • Garlic |1.5 g| 1/2 clove
  1. All meats and fat ground through 1/8” plate.
  2. Using food processor emulsify pork adding 35% (180 ml, 6 oz fl) crushed ice or cold water. Add ground jowls and all ingredients and emulsify again.
  3. Stuff into 32 mm hog casings. Sausages linked every 4-5” (12-14 cm) and left in continuous coil. Hang for 30 min at room temperature.
  4. Apply hot smoke for 65-85 min until casings will develop light brown color.
  5. Cook in water at 70-72° C (158-161° F) for 70 min until the sausages reach 68-70° C (154-158° F) internal temperature.
  6. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.

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Spanish Sausages

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