Vavelska (Kiełbasa wawelska)

Polish pork and beef smoked sausage

Pork, lean650 g1.43 lb
Beef, lean with with connective tissue250 g0.33 lb
Hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Allspice0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Garlic1.5 g1/2 clove
  1. Cut pork into 2” (50 mm) pieces. Mix with 12 g salt (2 tsp) and 2 g (3/8 tsp) of cure #1. Pack tightly in a container, cover with cloth and hold in refrigerator for 3 days.
  2. Dice pork into 3/4” (20 mm) cubes.
  3. Grind fat trimmings with 3/8” plate.
  4. Grind beef with 1/8” (3 mm) plate.
  5. Using food processor emulsify beef adding 20-25% (60 ml, 2 oz fl) of cold water. Add remaining salt, cure #1 and spices during this step.
  6. Mix/knead pork cubes until sticky. Add emulsified meat and mix all together.
  7. Stuff firmly into beef middles or 50-65 mm synthetic fibrous casings.
  8. Hang for 60 min at room temperature.
  9. Apply hot smoke 45-80° C (113-176° F) for 110-120 minutes.
  10. Bake in smokehouse at 80-90° C (176-194° F) for 40-60 min (thin smoke allowed) until sausages develop brown color and reach 68-70° C (154-158° F) internal temperature.
  11. Cool in air and refrigerate.
  12. To make a drier sausage continue after baking step as follows:
  13. Cool in air to 18° C (64° F).
  14. Apply warm smoke 24-32 C (75-90 F) for 2-3 hours. This step eliminates more moisture so the sausage can be stored at room temperature (<18° C/64° F).
  15. Cool in air to 12° C (53° F) or lower.
  16. Refrigerate or hang at 53° F (12° C).

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