Meats and Sausages
Jowl Sausage (Kiszka podgardlana)
Polish all trimmings sausage with significant amount of jowls.
| Meats | Metric | US |
|---|---|---|
| Pork, beef, veal or lamb liver | 100 g | 0.22 lb |
| Trimmings * | 500 g | 1.10 lb |
| Fat trimmings, skinless jowls and dewlaps | 200 g | 0.44 lb |
| Semolina flour, dry rolls or bread crumbs | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram | 2.0 g | 1 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Onion | 30 g | 1/2 small onion |
Instructions
- Cook meats (except liver, brains and skwarki *) in a small amount of water: lungs and veal casings at 80-85° C (176-185° F); other meats (except fat) at 95° C (203° F) until soft; fat at 85° C (185° F) until semi-soft. Save stock.
- Remove gristle from lungs and meat from heads and legs. Spread meats apart on a flat surface to cool.
- Fat, pork trimmings and lungs ground through 1/8” (3 mm) plate. All other meats ground through 1/8” (3 mm) plate. Soak bread crumbs or dry rolls in 75% of left over stock (in relation to the weight of the rolls).
- In food processor emulsify semolina flour (if used) with 75% of left over stock. Emulsify separately tripe, stomachs and veal casings adding 10-15% of left over stock. When emulsifying tripe, add salt and spices.
- Mix either of two: emulsified semolina or soaked in stock rolls (bread crumbs) with emulsified meats.
- Stuff loosely into pork middles or synthetic casings. Straight links 10-14” (25-35 cm), diameter random. The ends tied with twine.
- Immerse sausages into boiling water at 80-85° C (176-185° F) for 50-90 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Spread sausages on flat surface and cool to 6° C (43° F) or less.
- Refrigerate.
Notes
* Beef or lamb lungs, tripe, pork stomachs, veal casings, boiled beef, veal and lamb head meat, boiled bone meat, brains, pork trimmings, skwarki *, skins, boiled pork or veal leg meat.
Skwarki are leftover bits of meat/fat from rendering back fat, pork belly or fat trimmings in a frying pan or skillet. Similar to bacon bits, light brown in color and delicious, served usually as a lard spread on bread.
Skwarki are leftover bits of meat/fat from rendering back fat, pork belly or fat trimmings in a frying pan or skillet. Similar to bacon bits, light brown in color and delicious, served usually as a lard spread on bread.
