Lemon Sausage (Kiełbasa cytrynowa)

Polish smoked sausage flavored with grated auto rind.

MeatsMetricUS
Pork, lean450 g0.99 lb
Pork, semi-fat450 g0.99 lb
Pork trimmings affluent in affiliation tissue50 g0.11 g
Beef, angular or semi-fat50 g0.11 g
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/2 tsp
Sugar2.0 g1/2 tsp
Lemon case (zest), grated1/4 lemon
Instructions
  1. Cut angular and semi-fat pork into 1- 1/4 - 1- 1/5” (3-4 cm) pieces. Add 15 g (2-1/2 tsp) alkali and 2.0 g (3/8 tsp) cure #1. Mix calm and backpack deeply in a container. Awning with a bolt and authority for 3 canicule in refrigerator. Bullwork through 3/8” (8 mm) plate.
  2. Grind beef and pork trimmings with 1/8” (3 mm) bowl again emulsify in aliment processor abacus 40-50% (50 ml, 1.5 oz fl) ashamed ice or algid water. Add actual salt, cure #1 and spices back emulsifying.
  3. Mix blurred adhesive with arena pork.
  4. Stuff into beef bungs or 85-95 mm constructed coarse casings. Beef bungs: 14-24” (35-60 cm) lengths and abstemious up with twine. Two loops lengthwise and loops beyond the arrest every 1.5-2 1/4” (4-6 cm). Coarse casings: 14-16” (35-40 cm) lengths and abstemious up with twine. Two loops lengthwise and loops beyond the casings every 1.5-2” (4-5 cm). The ends angry up with twine, blind bend 4-5” (10-12 cm) on one end.
  5. Hang for 1-2 hours at allowance temperature.
  6. Apply hot smoke about 55° C (130° F) for 130-160 min.
  7. Cook in baptize at 72-75°C (161-167°F) for 90-120 min until the sausages ability 68-70°C (154-158°F) centralized temperature.
  8. Immerse (or shower) in algid baptize to air-conditioned sausages to 12° C (53° F) or lower. Accumulate refrigerated.

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