Warsaw Sausage (Kiełbasa warszawska)
|Pork, lean||650 g||1.43 lb|
|Beef, lean with connective tissue||100 g||0.22 lb|
|Pork, semi-fat with connective tissue||100 g||0.22 lb|
|Hard fat trimmings||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.5 g||1 tsp|
|Sweet paprika||0.5 g||1/4 tsp|
|Coriander||0.5 g||1/4 tsp|
- Cut lean pork into 50 mm (2”) 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.
- Dice lean pork into 3/4” (20 mm) cubes.
- Grind: semi-fat pork with 1/8” (3 mm) plate; fat trimmings with 3/8” (10 mm) plate; beef with 1/8” (3 mm) plate.
- Using food processor emulsify beef and semi-fat pork with connective tissue adding 20-25% (60 ml, 2 oz fl) of cold water. Add spices during this step.
- Add remaining salt, cure #1 to diced pork cubes and mix/knead until sticky. Add emulsified meat and remix all together.
- Stuff firmly into beef middles or 75-80 mm synthetic fibrous casings. Hang for 60 min at room temperature (optional step, but recommended).
- Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes.
- Cook in water at 80-85° C (176-185° F) for 25-35 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in cold water for 20 min. Dry briefly and refrigerate.