Krolewiecka (Kiełbasa królewiecka parzona)

Polish smoked sausage.

MeatsMetricUS
Pork, semi-fat400 g0.88 lb
Beef, any grade200 g0.44 lb
Pork arch meat200 g0.44 lb
Pork skins100 g0.22 lb
Pork trimmings100 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Whole alacrity seeds1.5 g1-1/2 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Grind semi-fat pork with 1/2” (12 mm) plate. Bullwork beef with 1/8” (3 mm) plate. Bullwork pork arch meat with 1/8” (3 mm) plate. Bullwork pork banknote with 1/8” (3 mm) plate. Bullwork trimmings with 1/8” (3 mm) plate.
  2. Using aliment processor emulsify beef and pork arch meat abacus 30% (120 ml, 4 oz fl) algid water. Again add pork banknote and trimmings. Add all capacity during this step.
  3. Mix semi-fat pork and blurred meats together.
  4. Stuff durably into beef middles or 65 mm constructed coarse casings. Accomplish links 16-18” (40-45 cm) long, blind bend at one end.
  5. Hang for 60 min at allowance temperature.
  6. Apply hot smoke about 55° C (130° F) for 100-120 minutes.
  7. Cook in baptize at 72-75° C (160-167° F) for 50-70 min until sausages ability 68-70° C (154-158° F) centralized temperature.
  8. Cool in for 15 account in algid water. Clean off damp and refrigerate.
Notes
* veal, beef or pork low brand trimmings, udders

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