Caraway Sausage

Caraway Sausage (Kiełbasa Kminkowa). The sausage gets its characteristic flavor and aroma from caraway. Caraway is a popular spice often added to rye bread for extra flavor. It is also used with dill and garlic for making pickles. It is a strong spice with aroma which is close to cumin. Caraway is like garlic; you either love it or you hate it.
Lean pork400 g0.88 lb
Semi-fat pork500 g1.10 lb
Lean or semi-fat beef100 g3.5 oz
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp
cure # 12.5 g1/2 tsp
pepper1.5 g1 tsp
onion powder1 g1/2 tsp
caraway1.5 g1 tsp
  1. Curing. Cut meat into 5-6 cm (2”) pieces, mix with salt and Cure 1. Place in a container, cover with a cloth and leave for 48 hours in a refrigerator.
  2. Grind lean pork through 16 mm plate. Grind semi-fat pork through 10 mm plate.
  3. Grind beef through 2 mm plate and then emulsify in food processor adding 25 % ice or cold water. Add remaining ingredients when emulsifying.
  4. Mix ground pork with emulsified mixture.
  5. Stuff casings firmly into beef middles and tie the ends with twine forming a hanging loop on one end.
  6. Let sausages hang for 30-60 minutes at room temperature.
  7. Apply hot smoke for 90-120 min until casings develop light brown color.
  8. Poach sausages at 72-75°C (161-167°F) for 45-60 min until internal temperature of the meat reaches 68-70°C (154-158°F).
  9. Shower with cold water for about 5 min and place in a refrigerator.

All meats are cured.

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