Meats and Sausages
Polnische
Materials | Metric | US |
---|---|---|
Lean pork | 500 g | 1.10 lb |
Pork back fat | 250 g | 0.55 lb |
Beef | 190 g | 0.41 lb |
Water | 60 ml | 2 oz fl |
Ingredients per 1000g (1 kg) of materials
Salt | 18 g | 3 tsp |
Cure #1 | 2.0 g | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Coriander | 1.0 g | 1/2 tsp |
Caraway | 0.5 g | 1/4 tsp |
Mustard seeds | 0.5 g | 1/4 tsp |
Garlic, diced | 3.0 g | 1 clove |
Instructions
- Grind pork through 5 mm (1/4") plate.
- Grind fat through 5 mm (1/4”) plate.
- Grind beef through 3 mm (1/8”) plate. Add water to ground beef and grind again.
- Mix pork and beef together with all ingredients. Add fat and mix again.
- Stuff into 36-38 mm pork casings, forming loops (rings) about 30 cm (1 foot) long.
- Hold in smokehouse at 50° C (122° F) for 60 minutes without smoke.
- 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.
- 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.