Polnische

This is an Austrian version of Polish Smoked Sausage.

MaterialsMetricUS
Lean pork500 g1.10 lb
Pork back fat250 g0.55 lb
Beef190 g0.41 lb
Water60 ml2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Caraway0.5 g1/4 tsp
Mustard seeds0.5 g1/4 tsp
Garlic, diced3.0 g1 clove
Instructions
  1. Grind pork through 5 mm (1/4") plate.
  2. Grind fat through 5 mm (1/4”) plate.
  3. Grind beef through 3 mm (1/8”) plate. Add water to ground beef and grind again.
  4. Mix pork and beef together with all ingredients. Add fat and mix again.
  5. Stuff into 36-38 mm pork casings, forming loops (rings) about 30 cm (1 foot) long.
  6. Hold in smokehouse at 50° C (122° F) for 60 minutes without smoke.
  7. Apply smoke at 60° C (140° F) for 90 minutes. Increase gradually temperature to 85° C (185° F) until the sausages reach 72° C (160° F) internal temperature. The sausage is ready to eat.
  8. Hang for 2-3 days at 12° C (53° F), <70 % humidity to make semi-dry sausage.
Notes
Traditionally, the sausage was smoked with beech wood.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages