Salmon Sausage (Kiełbasa łososiowa)

There is no salmon in this sausage recipe. In Poland certain high quality products carry the name “salmon” to imply that the product is of the high quality.
Lean pork800 g1.76 lb
Beef, some fat allowed200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Sugar1.0 g1/2 tsp
Pepper2.0 g1 tsp
Sweet paprika1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Garlic1.5 g1/2 clove
  1. Cut pork class I into 20 mm (3/4 “) pieces. grind beef class II through 3 mm plate.
  2. Mix meat with all ingredients.
  3. Stuff into 36 mm hog casings.
  4. Hang at 2-4° C (35-40° F) 85-90% humidity for 4-6 days, then at 10-12° C (50-53° F), 75-80% humidity for 3-4 days.
  5. Apply cold smoke for 3-4 days until dark red color is obtained.
  6. Cool and dry sausages in air at 10-12° C (50-53° F) for about 6-8 days.

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Spanish Sausages

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