Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
