Torunska (Kiełbasa toruńska parzona podsuszana)

Polish semi-dry pork smoked sausage from Torun, the birth city of Nicolaus Copernicus.

Pork, semi-fat800 g1.76 lb
Pork, rich in connective tissue200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic1.5 g1/2 tsp
  1. Grind semi-fat pork with 1/4” (6-8 mm) plate.
  2. Grind pork with connective tissue with 1/8” (3 mm) plate.
  3. Using food processor emulsify pork with connective tissue adding 20-25% (40 ml, 1.41 oz fl) cold water. Add cure #1 and spices during this step.
  4. Mix semi-fat pork adding salt until sticky. Add emulsified meat and mix all together.
  5. Stuff firmly into 32-36 mm hog casings. Form 25-30 cm (12-14”) links leaving them in a continuous coil. Hang for 60 min at room temperature (optional step, but recommended).
  6. Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature.
  7. Cool for 15 minutes in cold water. The sausage is ready to eat.
  8. Hang for 15 min in a warm smokehouse, then apply cold smoke for 12 hours. This drying/smoking step was performed in the past to remove more moisture so the sausage could have been kept at room temperature.

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