Meats and Sausages
Warsaw Sausage (Kiełbasa warszawska)
Polish pork and beef smoked sausage from Warsaw.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
