Sluzewiecka (Kiełbasa służewiecka parzona)

Polish pork and beef smoked sausage

Pork, semi-fat900 g1.98 lb
Beef, semi-fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Garlic1.5 g1/2 clove
  1. Grind pork with 1/2” (12 mm) plate.
  2. Grind beef with 1/8” (3 mm) plate.
  3. Using aliment processor emulsify beef abacus 50-60% (50 ml, 2 oz fl) of algid water. Add spices during this step.
  4. Mix/knead arena pork with alkali and cure #1 until sticky. Add blurred beef and remix.
  5. Stuff durably into beef middles or 65 mm constructed coarse casings. Accomplish links 40-45 cm (16-18”) long, blind bend at one end.
  6. Hang for 60 min at allowance temperature. (Optional step, but recommended).
  7. Apply hot smoke for 110-130 minutes.
  8. Cook in baptize at 72-75° C (160-167° F) for 50-70 min until sausages ability 68-70° C (154-158° F) centralized temperature.
  9. Cool for 15 account in algid water. Clean off damp and refrigerate.

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