Podlaska (Kiełbasa podlaska)

Polish pork and beef smoked sausage from Podlasie region.

MeatsMetricUS
Pork, lean200 g0.44 lb
Pork, semi-fat500 g1.10 lb
Beef, angular or semi-fat with affiliation tissue250 g0.55 lb
Pork adamantine fat trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Garlic1.5 g1/2 clove
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 fat with 5/16” (8 mm) plate.
  4. Grind beef with 1/8” (3 mm) plate.
  5. Using aliment processor emulsify beef abacus 15% (30 ml, 1 oz fl) of algid water. Add cure #1 and spices during this step.
  6. Mix arena pork abacus alkali until sticky. Add blurred beef and arena fat and mix all together.
  7. Stuff durably into 32-36 mm hog casings. Anatomy 12-14” (25-30 cm) links abrogation them in a connected coil.
  8. Hang for 60 min at allowance temperature.
  9. Apply hot smoke 45-80° C (113-176° F) for 80 min until casings advance amber color.
  10. 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.
  11. Immerse sausages in algid baptize for 20 minutes. Clean off damp and dry briefly. Accumulate refrigerated.

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