Meats and Sausages
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 pork||400 g||0.88 lb|
|Semi-fat pork||500 g||1.10 lb|
|Lean or semi-fat beef||100 g||3.5 oz|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp|
|cure # 1||2.5 g||1/2 tsp|
|pepper||1.5 g||1 tsp|
|onion powder||1 g||1/2 tsp|
|caraway||1.5 g||1 tsp|
- 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.
- Grind lean pork through 16 mm plate. Grind semi-fat pork through 10 mm plate.
- Grind beef through 2 mm plate and then emulsify in food processor adding 25 % ice or cold water. Add remaining ingredients when emulsifying.
- Mix ground pork with emulsified mixture.
- Stuff casings firmly into beef middles and tie the ends with twine forming a hanging loop on one end.
- Let sausages hang for 30-60 minutes at room temperature.
- Apply hot smoke for 90-120 min until casings develop light brown color.
- 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).
- Shower with cold water for about 5 min and place in a refrigerator.
All meats are cured.