Meats and Sausages
Suvalska (Kiełbasa suwalska)
Polish smoked pork and beef sausage from Suwałki region..
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 600 g | 0.66 lb |
| Pork, semi-fat | 210 g | 0.46 lb |
| Pork, rich in connective tissue | 50 g | 0.11 lb |
| Beef, lean or semi-fat, with connective tissue | 50 g | 0.11 lb |
| Blood* | 90 ml | 0.20 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 1.5 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
Instructions
- Grind: lean pork - 1/2” (12 mm) plate; semi-fat pork - 3/8” (8 mm);
- pork with connective tissue - 1/8” (3 mm); beef - 1/8” (3 mm).
- 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.
- Mix/knead lean and semi-fat pork adding salt and cure # 1 until sticky. Add emulsified meat, blood and remix.
- 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).
- Apply hot smoke 45-80° C (113-176° F) for 60 min until casings develop brown color.
- Cook in water at 72-75° C (160-167° F) for 30-60 min until sausages reach 72° C (160° F) internal temperature.
- 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.
