Meats and Sausages
Garlic Sausage
This sausage recipe offers detailed instructions on making Polish garlic sausage (Kiełbasa Czosnkowa) in which garlic is the dominant spice. Although freshly made sausage may have a noticeable garlic flavor, nevertheless this garlicky flavor dissipates quite rapidly. The sausage is made with top quality cured meats.
| Meats | Metric | US |
|---|---|---|
| lean pork | 350 g | 12.34 oz |
| semi-fat pork | 200 g | 12.34 oz |
| lean or semi-fat beef | 250 g | 8.81 oz |
| hard fat trimmings | 200 g | 12.34 oz |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp |
| cure # 1 | 2.5 g | 1/2 tsp |
| pepper | 2 g | 1 tsp |
| garlic | 6 g | 2 cloves |
| coriander | 0.5 g | 1/4 tsp |
| paprika | 1 g | 1/2 tsp |
| marjoram | 1.5 g | 1 tsp |
Instructions
- Curing. Cut pork and beef meat into 5-6 cm (2”) pieces, mix with 2 tsp of salt and Cure # 1. Pack tightly in separate containers, cover with a cloth and leave for 48 hours in refrigerator. Mix fat trimmings with 1 tsp salt and place in refrigerator for 48 hours.
- Grind lean pork through 3/4" (20 mm) plate, semi-fat pork and hard fat through 3/8" (10 mm) plate. Grind beef through 2 mm plate and emulsify in food processor adding 50% (in relation to beef weight) of finely crushed ice or cold water. Add spices at this stage.
- Mix everything together.
- Stuff casings firmly into 40 mm beef rounds and form rings. Sausage is formed into a ring by the natural properties (twist) of a beef middle, outside diameter 50-70 cm (20-27”) depending on a size of the casing. Both ends tied together with a twine.
- Hang at room temperature for 30-60 minutes.
- Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
- Poach sausages at 161-167°F (72-75°C) for 25-35 min until the meat reaches temperature of 154-158°F (68-70°C).
- Shower with cold water 15 min, wipe dry and place in a cooler.
Notes
All meats are cured
