Sausage recipe for making hunter type of sausages like Myśliwska Sausage. The word “łowić” or “polować” means to hunt in Polish. The sausage keeps well, that is why it was carried on hunting trips.
|Pork class I||500 g||1.10 lb|
|Pork class II||350 g||0.77 lb|
|Beef class I||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3-1/3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Sugar||1.0 g||1/5 tsp|
|Garlic||1.5 g||1/2 clove|
- Cut meats into 5 cm (2") pieces (keep meat types separately) and mix with salt and Cure #1. Allocate the amount of salt and Cure #1 proportionally. Pack tightly in containers, cover with clean cloth and hold in refrigerator for 3 days.
- Cut pork class I into 25 mm (1”) cubes. Grind pork class II through 13 mm plate. Grind beef class I through 2-3 mm plate.
- Using food processor emulsify beef class I with 25% (37 ml, about 1 fl oz) of water adding spices during the process.
- Mix all pork until sticky. Add emulsified beef and mix everything together.
- Stuff firmly into 36-40 mm beef rounds or hog casings forming rings. Tie the ends together.
- Hang for 2 hours at room temperature.
- Apply hot smoke for 80-100 minutes until casings are brown. Increase the temperature and bake for about 60-80 minutes until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in air.
- Keep refrigerated. The sausage may be hung at 10-12° C (50-53° F). In both cases, the sausage will loose moisture becoming a semi-dry, then a dry sausage.