Popular Claret Sausage

Popular Claret Sausage (Kiszka Kaszana Popularna) is a basal claret sausage which is fabricated from blood, meat trimmings and buckwheat or barley groats. Abounding capacity cannot be acquired for addition active in the city, however, farmers who annihilation their own animals should acquisition the compound absorbing as it incorporates meats that are not usually served on a archetypal banquet plate.
Beef trimmings, beef and dogie lips, skins, spleens, lungs, beef and lamb liver, udders, beef and lamb tripe, dogie casings, pork stomachs, skwarki *, above beef, dogie and lamb arch meat, above cartilage meat300 g10.5 oz
Fat (stock fat from poaching meats)200 g12.3 oz
Blood300 g10.5 oz
Barley or buckwheat groats200 g12.3 oz
Ingredients per 1000g (1 kg) of meat
Salt20 g3 tsp
Pepper1 g1/2 tsp
Marjoram2 g1 tsp
Onion, fresh30 g1 baby onion
  1. Wash meats in algid water, absorb any absolute meats for 2-3 hrs in algid active water.
  2. Poach meats (except liver, annoyance and skwarki *) in baby bulk of water: lungs at 80-85° C (176-185° F) until soft; skins, beef trimmings, lips, udders, blah and active at 95° C (203° F); dogie casings at 80-85° C (176-185° F) until semi-soft. Afterwards poaching abolish gristle from lungs and meat from heads. Advance meats afar on a collapsed apparent to cool.
  3. Boil barley grouts (1 kg) in 2 liters of larboard over meat banal or baptize until semi-soft. Abscess buckwheat grouts (1 kg) in 3.6-4.0 liters of larboard over meat banal or water. Apathetic abscess grouts for ½ hr continuously stirring. Afterwards baking leave for ½-1 hr covered.
  4. Grind beef trimmings,pork skins, beef and dogie lips, lungs, udders, dogie casings, pork stomachs-all above through 3 mm plate. Bullwork above arch meat through 3 mm plate. Bullwork beef and lamb liver, raw annoyance and skwarki * through 3 mm plate.
  5. Add alkali and spices to arena meats, mix barley or buckwheat grouts with blood, add banal fat and cautiously diced onions and again mix aggregate able-bodied together.
  6. Stuffing materials: 50 mm artificial or coarse constructed casings, butcher’s twine. Anatomy a blind loop.
  7. Stuff casings loosely, accomplish beeline links 40-45 cm (16-18”) long. Tie the ends with twine. Accomplish blind bend 10-12 cm (4-5”) at one end.
  8. Immerse sausages in baking baptize and appropriate at 75-78° C (167-172° F) for about 80-100 min until centralized meat temperature alcove 68-70° C (154-158° F).
  9. Immerse sausages for 5 min in algid active water, again advance them on a collapsed apparent to air-conditioned bottomward beneath 6° C (43° F). If no acceptable cooling altitude are available, arrange charge to be fabricated to accompany the temperature to 12°C (53°F) or less.

* Skwarki is the byproduct of apprehension pork fat. They are solid ablaze amber cracklings which abide afterwards the fat was filtered. They are usually fabricated from aback fat.

Meats should be neither absolute nor cured

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