Sausage compound for authoritative hunter blazon of sausages like Myśliwska Sausage. The chat “łowić” or “polować” agency to coursing in Polish. The sausage keeps well, that is why it was agitated on hunting trips.
|Pork chic I||500 g||1.10 lb|
|Pork chic II||350 g||0.77 lb|
|Beef chic I||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3-1/3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Sugar||1.0 g||1/5 tsp|
|Garlic||1.5 g||1/2 clove|
- Cut meats into 5 cm (2") pieces (keep meat types separately) and mix with alkali and Cure #1. Admeasure the bulk of alkali and Cure #1 proportionally. Backpack deeply in containers, awning with apple-pie bolt and authority in refrigerator for 3 days.
- Cut pork chic I into 25 mm (1”) cubes. Bullwork pork chic II through 13 mm plate. Bullwork beef chic I through 2-3 mm plate.
- Using aliment processor emulsify beef chic I with 25% (37 ml, about 1 fl oz) of baptize abacus spices during the process.
- Mix all pork until sticky. Add blurred beef and mix aggregate together.
- Stuff durably into 36-40 mm beef circuit or hog casings basic rings. Tie the ends together.
- Hang for 2 hours at allowance temperature.
- Apply hot smoke for 80-100 account until casings are brown. Access the temperature and broil for about 60-80 account until sausages ability 68-70° C (154-158° F) centralized temperature.
- Cool in air.
- Keep refrigerated. The sausage may be afraid at 10-12° C (50-53° F). In both cases, the sausage will apart damp acceptable a semi-dry, again a dry sausage.