Polish Delicatessen Sausage (Kiełbasa delikatesowa)

Delicatessen sausage recipe comes from the government archives of Polish sausages.
Pork class I (lean pork)400 g0.88 lb
Beef class II (regular type)400 g0.88 lb
Pork back fat or hard fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt,28 g5 tsp
Cure #15.0 g1 tsp
Sugar4.0 g3/4 tsp
Pepper2.0 g1 tsp
Sweet paprika1.0 g1/2 tsp
Ginger1.0 g1/2 tsp
Nutmeg1.5 g3/4 tsp
Garlic1.5 g1/2 clove
  1. Grind all meats and fat through 5 mm plate.
  2. Mix ground meats with all ingredients until sticky.
  3. Place the mixture in a container for 24 hours at 2-4° C (35-40° F) which is refrigerator temperature.
  4. Stuff into 60 mm synthetic fibrous casings.
  5. Place sausages in a container one on top of another and hold for 4-5 days at 2-4° C (35-40°F), 85-90% humidity.
  6. Hang for 2-3 days at 8-10° C (46-50° F), 80-85% humidity.
  7. Apply cold smoke for 2-3 days until brown in color.
  8. Cool in air to 10-12° C (50-53° F) or lower. Hold at this temperature at 75-85% humidity for 7-10 days.

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