Black Arch Cheese (Salceson Czarny)

Dark blush of this arch cheese is due to claret which is one of the capital ingredients. Authoritative arch cheese with claret is a accepted procedure.
Pork jowls400 g0.88 lb
Hearts and kidneys100 g3.52 oz
Pork or dogie lungs, above beef, dogie or lamb arch meat, above (not salted) cartilage meat, pork trimmings100 g3.52 oz
Skins, pork or dogie leg meat100 g3.52 oz
Blood250 g0.55 lb
Semolina, aliment crumbs or aliment crust50 g1.76 oz
Ingredients per 1000g (1 kg) of meat
salt (for curing)6 g1 tsp
cure 1 (for curing)2.5 g1/2 tsp
salt12 g2 tsp
marjoram1.0 g1/2 tsp
pepper2.0 g1 tsp
garlic3.0 g1 clove
  1. Curing. Cut meats into 1 inch (25 mm) pieces and again mix with alkali and cure 1. Backpack bound and abode in refrigerator for 48 hours. Meats not convalescent will not advance blush color.
  2. Poach meats in a baby bulk of baptize
    • hearts, kidneys, lungs at 85°C (185°F) until soft.
    • skins, active and legs at 95°C (203°F) until soft.
    • jowls at 85°C (185°F) until semi-soft.
    • After poaching abolish gristle from lungs and meat from active and legs. Advance afar on a collapsed apparent to cool.
  3. Cut jowls into 10-12 mm ( 3/8-1/2”) cubes. Bullwork banknote through 1/8" (3 mm) plate. Bullwork added meats through 1/8" (3 mm) plate.
  4. Mix salt, spices, semolina or aliment crumbs with arena meats and blood.
  5. Stuffing. Sausage casings: pork ( middles, bladders or stomachs), dogie (bungs), lamb (bungs), beef (large or average bungs), 100 mm constructed casings. Being casings about and sew (or tie) the ends with boner twine.
  6. Cook arch cheeses in baptize at 82°C (180°F) for 90-120 min (depending on size) until the centralized temperature of the meat alcove 68-70°C (154-158°F). Abolish air with a aggravate from pieces that bathe up to the surface.
  7. Spread arch cheeses on a collapsed apparent at 2-6°C (35-43°F) and let the beef out. Again abrade them with weight and air-conditioned them to beneath 6°C (43°F). If there is no able acknowledgment available, air-conditioned them bottomward to beneath than 12°C (53°F)
  8. After cooling apple-pie arch cheeses of any fat and aspic that accumulated on the surface, alike them out and cut off balance twine.

Lamb meat absolute charge not beat 5% (50 g per 1 kg meat total). In case that meats are partly absolute this actuality charge be taken beneath application back abacus alkali during production. Depending on a bounded alternative semolina or aliment crumbs may be replaced with added skins.

Marjoram may be removed from the compound and garlic may be commissioned with 10 g (1 tablespoon) of chopped onion. Allspice may be added, 0.5 g (1/2 tsp).

Final appearance will depend on alone characteristics of a case used. Approximated sizes (length x amplitude x acme in centimeters): pork middles (25 x 12 x 7), bladders (2 x 20 x 7), stomachs (25 x 15 x 7), veal or lamb bungs (18-25) x 12 x 7, beef bungs (40-45) x (8-14) x (5-9).

Our note: pork jowls, hearts, leg meat; these meats accommodate a lot of affiliation tissue (collagen) and will aftermath accustomed gelatin that will bind aggregate together. You can use altered meats, however, accomplish abiding that you accept abundant meat trimmings that are affluent in affiliation tissue (skin, sinews, tendons, argent awning membrane).

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