Finger Sausage

Finger sausage(Palcówka) is one of the oldest Polish sausages that gets its name from the method used to fill the casing. The casings were stuffed with fingers (palce) by means of any suitable device like a pipe, funnel or a stuffing horn. Needless to say a meat grinder was either not invented yet, or only a few lucky ones happened to own it. The majority of people had to chop meat manually with a knife.

MeatsMetricUS
pork butt400 g0.88 lb.
ham (or lean beef)400 g0.88 lb.
back fat or bacon200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
sugar2.5 g½ tsp
marjoram2.0 g1 tsp
coriander2.0 g1 tsp.
allspice2.0 g1tsp.
cold water60 ml¼ cup
Instructions
  1. Cut meat into ½-¾” (1-2 cm) pieces. Bacon can be cut into smaller pieces to make it less visible.
  2. Mix meat pieces with salt and Cure #1. Add sugar now. Mix very well and leave in a cool place (preferably in a refrigerator) for 48 hours.
  3. Stuff into casings.
  4. Sausage was smoked for 1-2 days with cold smoke or for a few hours with hot smoke.
  5. Hot smoked sausages were usually poached in water. Cold smoked sausages were left in a dry cool place (54° F, 12° C) to dry.
Notes

Back fat was usually cut into long and narrow strips. Wood for smoking was often wet and the final product was very dark. After smoking the sausages were oven baked or poached in water.

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