Tourist Sausage-Polish (Kiełbasa turystyczna pieczona)

Polish pork and beef smoked sausage. Tourist sausages are small sausages which are easy to carry as a snack and many countries have their own version.
Pork, lean500 g1.10 lb
Beef, any type200 g0.44 lb
Hearts (pork, veal, cow, sheep)100 g0.33 lb
Pork skins100 g0.22 lb
Meat trimmings*100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g3/4 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
  1. Grind: pork - 3/8” (10 mm) plate; beef - 1/8” (3 mm) plate; hearts - 1/4” (6 mm) plate; skins and trimmings - 1/8” (3 mm) plate.
  2. Using food processor emulsify ground beef adding 20% (40 ml or 1.35 oz fl) cold water. Add pork skins, pork and veal trimmings, udders and head meat (if used) and emulsify. Add cure # 1 and spices during this step.
  3. Adding salt mix ground pork with ground hearts until sticky. Add emulsified meat and mix all together.
  4. Stuff into 26-30 mm hog or sheep casings. Link every 12" (25 cm).
  5. Hold for 30-60 min at room temperature (optional step, but recommended).
  6. Smoking: Drying - 20-30 min, thin smoke at 45-55° C (113-131° F); Smoking - 60 min, thick smoke at 45-55° C (113-131° F); Baking - 40-60 min, thin smoke at 75-90° C (167-194° F).
  7. Total time about 120 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
  8. Cool in air. Keep refrigerated.
* veal trimmings, pork trimmings, udders, head meat (optional).

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