Warsaw Sausage (Kiełbasa warszawska)

Polish pork and beef smoked sausage from Warsaw.

Pork, lean650 g1.43 lb
Beef, lean with connective tissue100 g0.22 lb
Pork, semi-fat with connective tissue100 g0.22 lb
Hard fat trimmings150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.5 g1 tsp
Sweet paprika0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
  1. 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.
  2. Dice lean pork into 3/4” (20 mm) cubes.
  3. 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.
  4. 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.
  5. Add remaining salt, cure #1 to diced pork cubes and mix/knead until sticky. Add emulsified meat and remix all together.
  6. Stuff firmly into beef middles or 75-80 mm synthetic fibrous casings. Hang for 60 min at room temperature (optional step, but recommended).
  7. Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes.
  8. 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.
  9. Cool in cold water for 20 min. Dry briefly and refrigerate.

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