Limanowska Sausage (Kiełbasa limanowska)

Polish sausage from the Limanowa breadth (Ziemia Limanowska), amid aerial in the mountains, in the Southern allotment of the country.

MeatsMetricUS
Veal, lean800 g1.76 lb
Veal, semi-fat100 g0.22 lb
Pork with affiliation tissue50 g0.11 lb
Pork adamantine fat trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
Instructions
  1. Cut angular dogie into 5-6 cm (2”) pieces.
  2. Grind semi-fat dogie through 3/8” (8 mm) plate.
  3. Grind fat trimmings through 3/8” (8 mm) plate.
  4. Grind pork with affiliation tissue through 1/8” (3 mm) plate.
  5. Using aliment processor emulsify arena pork with affiliation tissue abacus 20-30% (15 ml, 1 tablespoon) of ashamed ice or algid water. Add actual alkali and spices at this stage.
  6. Mix/knead angular and semi-fat dogie until sticky, again add blurred admixture and mix aggregate together.
  7. Stuff into beef bungs or 55-65 mm artificial casings. Anatomy links about 40-45 cm (16-18”) long, accomplish 4-5” (10-12 cm) for hanging.
  8. Hang for 12 hours at 2-6° C (35-43° F) OR
  9. for 3 hours at allowance temperature.
  10. Apply hot smoke for 90-100 min, again access temperature to 80-85° C (176-185° F) and broil for 40 min. Absolute time 130-150 min until sausages ability 68-70° C (154-158° F) centralized temperature. Air-conditioned in air and refrigerate.
Notes
To accomplish a semi-dry sausage: dry for 1-2 canicule at 12-15° C (53-59° F), 75-80% clamminess until 84% crop is achieved.

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