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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages