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.
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
  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.
* dogie trimmings, pork trimmings, udders, arch meat (optional).

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