Limanowska Sausage (Kiełbasa limanowska)
Polish sausage from the Limanowa breadth (Ziemia Limanowska), amid aerial in the mountains, in the Southern allotment of the country.
|Veal, lean||800 g||1.76 lb|
|Veal, semi-fat||100 g||0.22 lb|
|Pork with affiliation tissue||50 g||0.11 lb|
|Pork adamantine fat trimmings||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3-1/3 tsp|
|Cure # 1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Coriander||0.5 g||1/4 tsp|
- Cut angular dogie into 5-6 cm (2”) pieces.
- Grind semi-fat dogie through 3/8” (8 mm) plate.
- Grind fat trimmings through 3/8” (8 mm) plate.
- Grind pork with affiliation tissue through 1/8” (3 mm) plate.
- 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.
- Mix/knead angular and semi-fat dogie until sticky, again add blurred admixture and mix aggregate together.
- 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.
- Hang for 12 hours at 2-6° C (35-43° F) OR
- for 3 hours at allowance temperature.
- 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.
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.