Suvalska (Kiełbasa suwalska)

Polish smoked pork and beef sausage from Suwałki region..

MeatsMetricUS
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
Instructions
  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 (optional step, but highly recommended).
  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.
Notes
* blood which has good binding properties was added due to the shortage of meat when the 2nd World War has ended. You can use pork meat instead.

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