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.
|Pork, semi-fat||600 g||1.32 lb|
|Jowls, skinless or pork with affiliation tissue||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.0 g||1/2 tsp|
|Pepper, white||1.0 g||1/2 tsp|
|Paprika||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Garlic||1.5 g||1/2 clove|
- All meats and fat arena through 1/8” plate.
- 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.
- 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.
- Apply hot smoke for 65-85 min until casings will advance ablaze amber color.
- 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.
- Immerse (or shower) in algid baptize to air-conditioned sausages to 12° C (53° F) or lower. Accumulate refrigerated.