Obornicka Alarmist Sausage
Obornicka alarmist sausage (Kiszka Wątrobiana Obornicka) originates in a abode abode alleged Oborniki amid in Poznan arena of Poland.
|Pork, beef or lamb liver||250 g||0.55 lb|
|Pork feet, pork legs, pork, low brand pork trimmings, beef or dogie lungs||500 g||1.10 lb|
|Fat pieces||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|salt||20 g||3 tsp|
|herbal pepper *||2.5 g||1 tsp|
|marjoram||1.5 g||1 tsp|
|onion, fresh||20 g||1/2 baby onion|
- Poach meats (except liver) in baby bulk of water:
- lungs and meat at 80-85°C (176-185°F).
- legs at 95°C (203°F) until soft.
- fat at 85°C (185°F), until semi-soft.
- After poaching abolish gristle from lungs and meat from bones. Advance meats afar on a collapsed apparent to cool.
- All meats arena through 2 mm plate.
- Emulsify feet/leg meat in a aliment processor abacus 25-30% poaching banal . Again add salt, spices, all added meats, fat pieces, onion and emulsify aggregate together.
- Stuff about into ample bore hog casings and tie the ends with twine. Accomplish blind loop.
- Immerse sausages in baking baptize and appropriate at 80-82°C (176-180°F) for 45-60 min until centralized meat temperature alcove 74°C (165°F).
- Cool sausages in algid baptize to about 12°C (53°F). Clean them dry.
- Cold smoke for about 6 hrs until sausages advance ablaze amber color. Skip this footfall if clumsy to accommodate algid smoke (
- Keep refrigerated.
* herbal pepper can be commissioned with approved pepper. Herbal pepper: white alacrity seed, caraway, marjoram, chili, hot and candied paprika, bay leaf. All called meats should be unsalted. Absorb for 2-3 hours in algid baptize any ahead absolute meats. A few baptize changes are needed.