Opolska (Kiełbasa opolska)
Pork and beef Brightness smoked sausage from Opole region. The burghal of Opole is accepted for the civic music festival.
|Pork, lean||200 g||0.44 lb|
|Pork, semi-fat||200 g||0.44 lb|
|Beef, lean||100 g||0.22 lb|
|Beef, semi-fat||200 g||0.44 lb|
|Pork trimmings affluent in affiliation tissue||100 g||0.22 lb|
|Hard fat trimmings||100 g||0.22 lb|
|Blood||100 ml||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||1.5 g||1 tsp|
|Garlic||1.0 g||1/3 clove|
|Cardamon||0.3 g||1/5 tsp|
- Grind angular pork with 1/2” (12 mm) plate.
- Grind semi-fat pork with 5/16” (8 mm) plate.
- Grind pork trimmings with affiliation tissue with 1/8” (3 mm) plate.
- Grind fat trimmings with 5/16” (8 mm) plate.
- Grind beef with 1/8” (3 mm) plate.
- Using aliment processor emulsify beef and pork trimmings affluent in affiliation tissue abacus 15% (35 ml, 1.2 oz fl) of algid water. Add salt, cure #1 and spices during this step.
- Mix arena and blurred meats with claret together.
- Stuff durably into ample bore accustomed or constructed casings. Anatomy 12-14” (25-30 cm) links, tie the ends and accomplish blind loop.
- Hang for 60 min at allowance temperature.
- Apply hot smoke 45-80° C (113-176° F) for 60 min until casings advance amber color.
- Cook in baptize at 72-75° C (160-167° F) for 30-60 min until sausages ability 68-72° C (154-160° F) centralized temperature.
- Cool in algid baptize for 20 minutes. Accumulate refrigerated.
When the 2nd Apple War concluded claret and generally accompaniment actual was added due to the curtailment of meat. You can use pork meat instead.