Tarnovska Sausage (Kiełbasa cielęca tarnowska pieczona)

Polish pork and veal smoked sausage

Veal, semi-fat500 g1.1 lb
Veal with connective tissue200 g0.44 lb
Pork, semi-fat200 g0.44 lb
Pork hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Garlic1.5 g1/2 clove
  1. Grind: semi-fat veal - 3/8” (10 mm) plate; veal with connective tissue - 1/8” (3 mm); semi-fat pork - 3/8” (10 mm); pork fat trimmings - 3/8” (10 mm).
  2. Using food processor emulsify veal with connective tissue adding 30% (60 ml, 2 oz fl) cold water, cure #1 and spices during the process.
  3. Mix ground semi-fat veal with ground semi-fat pork and salt until sticky. Add emulsified meat and ground fat. Mix everything together.
  4. Stuff firmly into 32-36 mm hog or synthetic fibrous casings making 35-45 cm (1-1.5 foot) links. Make a hanging loop. Hang for 2 hours at room temperature (optional, but recommended step).
  5. Smoking: dry for 15-20 min with thin smoke at 45-55° C (113-131° F); smoke for 120 min at 45-55° C (113-131° F); bake in thin smoke for 30 min at 75-90° C (167-194° F).
  6. Total time about 150-170 minutes until sausages reach 68-70° C (154-158° F) internal temperature and light brown color.
  7. Cool in air and refrigerate.

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