Tourist Sausage-Polish (Kiełbasa turystyczna pieczona)

Polish perk and beef smoked sausage

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.
  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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