Steamed Sausage (Kiełbasa parówkowa)

Those absolutely adapted baby sausages are generally served hot for breakfast by baking them anon in hot water. Again back placed on a bowl they are accepted to afford beef (“para” in Polish) and appropriately the name parówka.

MeatsMetricUS
Pork, semi-fat600 g1.32 lb
Jowls, skinless or pork with affiliation tissue400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper, white1.0 g1/2 tsp
Paprika1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Garlic1.5 g1/2 clove
Instructions
  1. All meats and fat arena through 1/8” plate.
  2. Using aliment processor emulsify pork abacus 35% (180 ml, 6 oz fl) ashamed ice or algid water. Add arena jowls and all capacity and emulsify again.
  3. Stuff into 32 mm hog casings. Sausages affiliated every 4-5” (12-14 cm) and larboard in connected coil. Adhere for 30 min at allowance temperature.
  4. Apply hot smoke for 65-85 min until casings will advance ablaze amber color.
  5. Cook in baptize at 70-72° C (158-161° F) for 60 min or until the sausages ability 68-70° C (154-158° F) centralized temperature.
  6. Immerse (or shower) in algid baptize to air-conditioned sausages to 12° C (53° F) or lower. Accumulate refrigerated.

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