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-fat||600 g||1.32 lb|
|Jowls, skinless or pork with connective tissue||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.0 g||1/2 tsp|
|Pepper, white||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|
- All meats and fat ground through 1/8” plate.
- 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.
- 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.
- Apply hot smoke for 65-85 min until casings will develop light brown color.
- 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.
- Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.