Meats and Sausages
Limanowska Sausage (Kiełbasa limanowska)
Polish sausage from the Limanowa area (Ziemia Limanowska), located high in the mountains, in the Southern part of the country.
| Meats | Metric | US |
|---|---|---|
| Veal, lean | 800 g | 1.76 lb |
| Veal, semi-fat | 100 g | 0.22 lb |
| Pork with connective tissue | 50 g | 0.11 lb |
| Pork hard fat trimmings | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure # 1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Coriander | 0.5 g | 1/4 tsp |
Instructions
- Cut lean veal into 5-6 cm (2”) pieces.
- Grind semi-fat veal through 3/8” (8 mm) plate.
- Grind fat trimmings through 3/8” (8 mm) plate.
- Grind pork with connective tissue through 1/8” (3 mm) plate.
- Using food processor emulsify ground pork with connective tissue adding 20-30% (15 ml, 1 tablespoon) of crushed ice or cold water. Add remaining salt and spices at this stage.
- Mix/knead lean and semi-fat veal until sticky, then add emulsified mixture and mix everything together.
- Stuff into beef bungs or 55-65 mm cellulose casings. Form links about 40-45 cm (16-18”) long, make 4-5” (10-12 cm) for hanging.
- Hang for 12 hours at 2-6° C (35-43° F) OR
- for 3 hours at room temperature.
- Apply hot smoke for 90-100 min, then increase temperature to 80-85° C (176-185° F) and bake for 40 min. Total time 130-150 min until sausages reach 68-70° C (154-158° F) internal temperature. Cool in air and refrigerate.
Notes
To make a semi-dry sausage: dry for 1-2 days at 12-15° C (53-59° F), 75-80% humidity until 84% yield is achieved.
