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, semi-fat600 g1.32 lb
Jowls, skinless or pork with connective tissue400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper, white1.0 g1/2 tsp
Paprika1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Garlic1.5 g1/2 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 60 min or 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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages