Simple Sausage (Kiełbasa zwyczajna)

A archetypal Brightness no basic all pork smoked sausage.

MeatsMetricUS
Pork, lean350 g0.77 lb
Pork, semi-fat400 g0.88 lb
Pork, affluent in affiliation tissue250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/2 tsp
Garlic3.0 g1 clove
Instructions
  1. Grind angular pork through 1/2” (12 mm) plate.
  2. Grind semi-fat pork with 3/8” (10 mm) plate.
  3. Grind pork with affiliation tissue with 1/8” (3 mm) plate.
  4. Using aliment processor emulsify pork with affiliation tissue abacus 35-45% (90 ml, 3 oz fl) of ashamed ice or algid water. Add cure #1 and spices back emulsifying.
  5. Mix/knead arena pork abacus alkali until sticky. Add blurred pork and mix again.
  6. Stuff into 32 mm hog casings. Anatomy 5-6” (12-14 cm) links abrogation them in a connected coil.
  7. Hang for 30-60 account at allowance temperature.
  8. Apply hot smoke for 100-120 min until casings advance ablaze amber color.
  9. Cook in baptize at 80° C (176° F) for 30 min until the sausages ability 68-70° C (154-158° F) centralized temperature.
  10. Immerse (or shower) in algid baptize to air-conditioned sausages to 12° C (53° F) or lower. Accumulate refrigerated.
Notes
Marjoram may be added at 0.5 g per 1 kg of meat (optional).

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