Opolska (Kiełbasa opolska)

Pork and beef Brightness smoked sausage from Opole region. The burghal of Opole is accepted for the civic music festival.

MeatsMetricUS
Pork, lean200 g0.44 lb
Pork, semi-fat200 g0.44 lb
Beef, lean100 g0.22 lb
Beef, semi-fat200 g0.44 lb
Pork trimmings affluent in affiliation tissue100 g0.22 lb
Hard fat trimmings100 g0.22 lb
Blood100 ml0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Garlic1.0 g1/3 clove
Cardamon0.3 g1/5 tsp
Instructions
  1. Grind angular pork with 1/2” (12 mm) plate.
  2. Grind semi-fat pork with 5/16” (8 mm) plate.
  3. Grind pork trimmings with affiliation tissue with 1/8” (3 mm) plate.
  4. Grind fat trimmings with 5/16” (8 mm) plate.
  5. Grind beef with 1/8” (3 mm) plate.
  6. 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.
  7. Mix arena and blurred meats with claret together.
  8. Stuff durably into ample bore accustomed or constructed casings. Anatomy 12-14” (25-30 cm) links, tie the ends and accomplish blind loop.
  9. Hang for 60 min at allowance temperature.
  10. Apply hot smoke 45-80° C (113-176° F) for 60 min until casings advance amber color.
  11. 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.
  12. Cool in algid baptize for 20 minutes. Accumulate refrigerated.
Notes
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.

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