Meats and Sausages
Tarnovska Sausage (Kiełbasa cielęca tarnowska pieczona)
Meats | Metric | US |
---|---|---|
Veal, semi-fat | 500 g | 1.1 lb |
Veal with connective tissue | 200 g | 0.44 lb |
Pork, semi-fat | 200 g | 0.44 lb |
Pork hard fat trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 18 g | 3 tsp |
Cure #1 | 2.5 g | 1/2 tsp |
Pepper | 1.0 g | 1/2 tsp |
Garlic | 1.5 g | 1/2 clove |
Instructions
- 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).
- Using food processor emulsify veal with connective tissue adding 30% (60 ml, 2 oz fl) cold water, cure #1 and spices during the process.
- Mix ground semi-fat veal with ground semi-fat pork and salt until sticky. Add emulsified meat and ground fat. Mix everything together.
- 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).
- 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).
- Total time about 150-170 minutes until sausages reach 68-70° C (154-158° F) internal temperature and light brown color.
- Cool in air and refrigerate.