Meats and Sausages
Husarska Sausage (Kiełbasa husarska)
Polish smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Beef, connective tissue allowed | 550 g | 1.21 lb |
| Pork back fat or hard fat trimmings | 350 g | 0.77 lb |
| Pork trimmings with connective tissue | 50 g | 0.11 lb |
| Beef trimmings, all grades | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| White mustard seed (ground) | 3.0 g | 1-1/2 tsp |
| Garlic | 3.0 g | 1 clove |
Instructions
- Grind: beef with connective tissue - 3/8” (8 mm) plate; beef trimmings - 1/8” (3 mm); pork with connective tissue - 1/8” (3 mm); back fat or fat trimmings - 3/8” (8 mm).
- Using food processor emulsify beef and pork trimmings adding 30-35% (30 ml or 1 oz fl) ice or cold water. Add cure #1 and spices during this step.
- Add salt to ground beef and mix until sticky. Add emulsified mixture and ground fat and mix everything well together.
- Stuff into beef middles or 65 mm synthetic fibrous casings. Hang at room temperature for 2-3 hours, this allows sodium nitrite to develop stronger color.
- Apply hot smoke for 70-80 min, then increase temperature to 80° C (176° F) and bake for 40 min. Total time 100-120 minutes. The sausage is done when the meat reaches 68-70° C (154-158° F) internal temperature and casings develop light brown color.
- Cool sausages in air to 18° C (64° F) or lower. Keep refrigerated.
Notes
Instead of baking the sausages after smoking may be cooked in water at 80° C (176° F) until the meat reaches 68-70° C (154-158° F) internal temperature. Immerse (or shower) in cold water to lower sausage temperature to 12° C (53° F) or lower. Keep refrigerated.
