Garlic Sausage

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 pork350 g12.34 oz
semi-fat pork200 g12.34 oz
lean or semi-fat beef250 g8.81 oz
hard fat trimmings200 g12.34 oz
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp
cure # 12.5 g1/2 tsp
pepper2 g1 tsp
garlic6 g2 cloves
coriander0.5 g1/4 tsp
paprika1 g1/2 tsp
marjoram1.5 g1 tsp
  1. 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.
  2. 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.
  3. Mix aggregate together.
  4. 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.
  5. Hang at allowance temperature for 30-60 minutes.
  6. Apply hot smoke for 110-130 min until casings advance amber blush with a red tint.
  7. 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).
  8. Shower with algid baptize 15 min, clean dry and abode in a cooler.

All meats are cured

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