Tarnogorska Sausage (Kiełbasa tarnogórska parzona podsuszana)

Polish smoked semi-dry pork and beef sausage

Pork, semi-fat250 g0.55 lb
Beef, lean with connective tissue400 g0.88 lb
Jowls/dewlap or hard fat trimmings350 g0.67 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Sugar1.01/5 tsp
  1. Grind: beef through 1/8” (3 mm) plate; semi-fat pork - 1/8” (3 mm) plate; jowls through 1/4” (5 mm) plate.
  2. Mix semi-fat pork with beef adding salt, cure #1 and spices until the mass feels sticky. Add fat and mix again. Pack in container and place for 24 hours in refrigerator. Remix before stuffing.
  3. Stuff firmly into beef rounds or large hog casings. Make rings, tie the ends together. Hang for 120 min at room temperature.
  4. Apply hot smoke for 80 - 100 minutes until casings develop light brown color.
  5. Cook in water at 72-75° C (160-167° F) for 40-60 min until sausages reach 68-70° C (154-158° F) internal temperature.
  6. Cool for 15 minutes in cold water.
  7. Hang for 2-3 days at 12-15° C (53-59° F), 75-80% humidity until 87% yield is obtained.

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