Tourist Sausage-Polish (Kiełbasa turystyczna pieczona)

Polish pork and beef smoked sausage. Day-tripper sausages are baby sausages which are accessible to backpack as a bite and abounding countries accept their own version.
MeatsMetricUS
Pork, lean500 g1.10 lb
Beef, any type200 g0.44 lb
Hearts (pork, veal, cow, sheep)100 g0.33 lb
Pork skins100 g0.22 lb
Meat trimmings*100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g3/4 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Instructions
  1. Grind: pork - 3/8” (10 mm) plate; beef - 1/8” (3 mm) plate; hearts - 1/4” (6 mm) plate; banknote and trimmings - 1/8” (3 mm) plate.
  2. Using aliment processor emulsify arena beef abacus 20% (40 ml or 1.35 oz fl) algid water. Add pork skins, pork and dogie trimmings, udders and arch meat (if used) and emulsify. Add cure # 1 and spices during this step.
  3. Adding alkali mix arena pork with arena hearts until sticky. Add blurred meat and mix all together.
  4. Stuff into 26-30 mm hog or sheep casings. Articulation every 12" (25 cm).
  5. Hold for 30-60 min at allowance temperature (optional step, but recommended).
  6. Smoking: Dehydration - 20-30 min, attenuate smoke at 45-55° C (113-131° F); Smoker - 60 min, blubbery smoke at 45-55° C (113-131° F); Baking - 40-60 min, attenuate smoke at 75-90° C (167-194° F).
  7. Total time about 120 account until sausages ability 68-70° C (154-158° F) centralized temperature and aphotic amber blush with red tint.
  8. Cool in air. Accumulate refrigerated.
Notes
* dogie trimmings, pork trimmings, udders, arch meat (optional).

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