Suvalska (Kiełbasa suwalska)
Polish smoked pork and beef sausage from Suwałki region..
|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|
- 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.
* 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.