Glogovska (Kiełbasa głogowska)

Polish smoked pork sausage.

Pork, lean350 g0.77 lb
Pork, semi-fat550 g1.22 lb
Pork trimmings affluent in affiliation tissue100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.51/2 tsp
Pepper2.0 g1 tsp
Garlic3.0 g1 clove
  1. Cut angular pork into 20 mm cubes. Mix with 1/3 of alkali and 1/3 of cure #1. Backpack deeply in a container, awning with bolt and authority in refrigerator for 3 days.
  2. Grind semi-fat pork with 3/8” (10 mm) plate.
  3. Grind pork trimmings with affiliation tissue with 1/8” (3 mm) plate.
  4. Using aliment processor emulsify arena pork trimmings affluent in affiliation tissue abacus 5% (5 ml or 1 teaspoon) of algid water. Add actual salt, cure #1 and spices during this step.
  5. Mix convalescent angular pork cubes, semi-fat and blurred pork together.
  6. Stuff durably into 32-36 mm hog casings.
  7. Hang for 60 min at allowance temperature.
  8. Apply hot smoke 45-80° C (113-176° F) for 90 min until casings advance amber color.
  9. Bake in smokehouse (thin smoke allowed) at 85° C (185° F) for 30 min until sausages ability 68-72° C (154-160° F) centralized temperature.
  10. Cool in air to 15° C (59° F) or lower.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

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 FishSpanish Sausages