Suvalska (Kiełbasa suwalska)

Polish smoked pork and beef sausage from Suwałki region..

Pork, lean600 g0.66 lb
Pork, semi-fat210 g0.46 lb
Pork, rich in connective tissue50 g0.11 lb
Beef, lean or semi-fat, with connective tissue50 g0.11 lb
Blood*90 ml0.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Nutmeg0.5 g1/4 tsp
Sugar1.5 g1/4 tsp
  1. Grind: lean pork - 1/2” (12 mm) plate; semi-fat pork - 3/8” (8 mm);
  2. pork with connective tissue - 1/8” (3 mm); beef - 1/8” (3 mm).
  3. Using food processor emulsify beef and pork with connective tissue adding 15% (30 ml or 1 oz fl) of cold water. Add spices during this step.
  4. Mix/knead lean and semi-fat pork adding salt and cure # 1 until sticky. Add emulsified meat, blood and remix.
  5. Stuff firmly into large diameter natural or synthetic casings. Form 12-14” (25-30 cm) links, tie the ends and make hanging loop. Hang for 60 min at room temperature.
  6. Apply hot smoke 45-80° C (113-176° F) for 60 min until casings develop brown color.
  7. Cook in water at 72-75° C (160-167° F) for 30-60 min until sausages reach 72° C (160° F) internal temperature.
  8. Cool in cold water for 20 minutes. Keep refrigerated.
* blood was added due to the shortage of meat when the 2nd World War has ended. You can use pork meat instead.

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