Suvalska (Kiełbasa suwalska)

Polish smoked pork and beef sausage from Suwałki region..

MeatsMetricUS
Pork, lean600 g0.66 lb
Pork, semi-fat210 g0.46 lb
Pork, affluent in affiliation tissue50 g0.11 lb
Beef, angular or semi-fat, with affiliation tissue50 g0.11 lb
Blood*90 ml0.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Nutmeg0.5 g1/4 tsp
Instructions
  1. Grind: angular pork - 1/2” (12 mm) plate; semi-fat pork - 3/8” (8 mm);
  2. pork with affiliation tissue - 1/8” (3 mm); beef - 1/8” (3 mm).
  3. Using aliment processor emulsify beef and pork with affiliation tissue abacus 15% (30 ml or 1 oz fl) of algid water. Add spices during this step.
  4. Mix/knead angular and semi-fat pork abacus alkali and cure # 1 until sticky. Add blurred meat, claret and remix.
  5. Stuff durably into ample bore accustomed or constructed casings. Anatomy 12-14” (25-30 cm) links, tie the ends and accomplish blind loop. Adhere for 60 min at allowance temperature (optional step, but awful recommended).
  6. Apply hot smoke 45-80° C (113-176° F) for 60 min until casings advance amber color.
  7. Cook in baptize at 72-75° C (160-167° F) for 30-60 min until sausages ability 72° C (160° F) centralized temperature.
  8. Cool in algid baptize for 20 minutes. Accumulate refrigerated.
Notes
* claret which has acceptable bounden backdrop was added due to the curtailment of meat back the 2nd Apple War has ended. You can use pork meat instead.

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