This sausage compound offers abundant instructions on authoritative Brightness garlic sausage (Kiełbasa Czosnkowa) in which garlic is the ascendant spice. Although afresh fabricated sausage may accept a apparent garlic flavor, about this garlicky acidity dissipates absolutely rapidly. The sausage is fabricated with top affection convalescent meats.
|lean pork||350 g||12.34 oz|
|semi-fat pork||200 g||12.34 oz|
|lean or semi-fat beef||250 g||8.81 oz|
|hard fat trimmings||200 g||12.34 oz|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp|
|cure # 1||2.5 g||1/2 tsp|
|pepper||2 g||1 tsp|
|garlic||6 g||2 cloves|
|coriander||0.5 g||1/4 tsp|
|paprika||1 g||1/2 tsp|
|marjoram||1.5 g||1 tsp|
- Curing. Cut pork and beef meat into 5-6 cm (2”) pieces, mix with 2 tsp of alkali and Cure # 1. Backpack deeply in abstracted containers, awning with a bolt and leave for 48 hours in refrigerator. Mix fat trimmings with 1 tsp alkali and abode in refrigerator for 48 hours.
- Grind angular pork through 3/4" (20 mm) plate, semi-fat pork and adamantine fat through 3/8" (10 mm) plate. Bullwork beef through 2 mm bowl and emulsify in aliment processor abacus 50% (in affiliation to beef weight) of cautiously ashamed ice or algid water. Add spices at this stage.
- Mix aggregate together.
- Stuff casings durably into 40 mm beef circuit and anatomy rings. Sausage is formed into a arena by the accustomed backdrop (twist) of a beef middle, alfresco bore 50-70 cm (20-27”) depending on a admeasurement of the casing. Both ends angry calm with a twine.
- Hang at allowance temperature for 30-60 minutes.
- Apply hot smoke for 110-130 min until casings advance amber blush with a red tint.
- Poach sausages at 161-167°F (72-75°C) for 25-35 min until the meat alcove temperature of 154-158°F (68-70°C).
- Shower with algid baptize 15 min, clean dry and abode in a cooler.
All meats are cured