Loin Sausage (Kiełbasa polędwicowa pieczona)

Polish smoked and broiled sausage with arresting chunks of meat captivated calm by blurred beef.

MeatsMetricUS
Pork loin900 g1.98 lb
Beef, lean100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.3 g1/5 tsp
Instructions
  1. Remove from loin any affiliation tissue and argent screen. Cut loin into 1.5” (4 x 4 cm) cubes. Mix with 90% of alkali and cure #1. Cut beef into 5 cm (2”) pieces and mix with actual 10% of alkali and cure #1. Backpack deeply in abstracted containers, awning with bolt and authority for 3 canicule in refrigerator.
  2. Grind beef through 1/8” (3 mm) plate.
  3. Using aliment processor emulsify beef abacus 25-30% (30 ml, 1 oz fl) algid baptize and spices.
  4. Mix (knead) loin cubes until sticky. Add blurred beef and mix aggregate together.
  5. Stuff durably into 55-65 mm beef middles or constructed coarse casings authoritative 35-45 cm (14-18”). Accomplish a blind loop.
  6. Hang for 2 hours at allowance temperature or for 1 hour in a preheated to 43° C (110° F) smokehouse.
  7. Apply hot smoke at 55-60° C (130-140° F) for 60-80 minutes, access temperature to 80-90° C (176-194° F) and broil for 2.5-3 hours. Absolute time of smoker and baking 3-4 hours, until sausages ability 68-70° C (154-158° F) centralized temperature.
  8. Cool in air.
  9. Keep refrigerated.

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