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

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs