Polish Sausage-Hot Smoked (Polska kiełbasa wędzona)
Polish Hot Smoked Sausage consists of pork, salt, pepper, garlic and alternative marjoram. This is the hot smoked adaptation accepted all over the apple which is abundant easier and faster to accomplish than the algid smoked adaptation that was added accepted in the past. Unfortunately, for business purposes, best producers alarm any sausage blimp in 36 mm casings Brightness Smoked Sausage with a absolute apathy for the abstracts and capacity that go inside. The meat should be cured, alloyed with spices, blimp into arena shaped casing, smoked and adapted in water. The aforementioned capacity are acclimated for Brightness Algid Smoked Sausage; what is altered is the accomplishment process.
|pork butt||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|pepper||2.0 g||1 tsp.|
|marjoram||1.0 g||⅔ tsp.|
|garlic||3.5 g||1 clove|
|cold water||100 ml||⅜ cup|
- Grind the angular meat with a 3/8” grinder bowl and the fat meat through 3/16” plate.
- Mix aggregate calm abacus algid water.
- Stuff admixture into 32 - 36 mm hog casings and anatomy links 12 - 13” (30 - 35 cm).
- Hang on smoke sticks for 1-2 hours at allowance temperature
- OR abode sausages in a preheated smoker at 130º F (54º C) with abstract dampers absolutely open.
- When casings are absolutely dry administer abundant smoke and accumulate abstract dampers 1/4 open. Smoke for 60-90 minutes. * Accumulate on accretion the smoker temperature until you ability 160 - 170º F (71-76º C) range. Sausage is done back the centralized temperature alcove 154º F (68º C).
- Remove from smoker and battery with baptize or asperse sausages in water.
- Store in refrigerator.