Meats and Sausages
Lisiecka
Kiełbasa lisiecka is produced in Czernichów and Liszki municipalities in Kraków city area. Kiełbasa lisiecka carries PGI, 2010 classification.
| Meats | Metric | US |
|---|---|---|
| Lean pork from legs (ham part) | 850 g | 1.87 lb |
| Semi-fat pork trimmings from legs or shoulders | 100 g | 0.22 lb |
| Pork trimmings rich in connective tissue* | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2-1/2 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 3.0 g | 1.1/2 tsp |
| Garlic | 4.0 g | 1 clove |
Instructions
- Curing. Cut lean pork into 1.5-2” (4-5 cm) pieces. Leave smaller semi-fat pork trimmings and trimmings with the connective tissue the way they are.
- Mix salt with cure #1 and divide proportionally for each meat type: lean pork - 15 g (2-1/2 tsp); semi-fat pork - 1.8 g (1/3 tsp); pork with connective tissue - 1 g (1/5 tsp) .
- Separately, mix each meat type with its allocated curing mixture, pack tightly in a container, cover with a clean cloth (to prevent drying and discoloration of meat surface) and place for 72 hours in a refrigerator. You should have 3 separate containers.
- Grinding. Cured lean pork is left intact, it is not further cut or ground. Semi-fat pork is ground through 3/8” (10 mm) plate. Connective tissue trimmings and diced garlic are ground twice through 1/8” (3 mm) plate.
- Mixing. Start mixing/kneading lean pork until sticky. About 30-50 ml (1-1/2 fl oz) water may be added at this stage to obtain the right glutinosity.
- Stuffing. Stuff into beef runners or 53 mm protein casings. Form rings and close the ends with wooden pick or tie up with twine.
- Resting. Hold the sausages for 1-2 hours at room temperature until the casings feel dry.
- Smoking and Baking. The smoking and cooking process takes place in traditional smoking chambers, in which the smoke and heat is provided by the burning of wood from alder, beech or fruit trees. The wood is burnt in a smoking chamber directly under the rods on which the sausages are hung. The smoking of ‘kiełbasa lisiecka’ is a continuous, three-stage process based on the craftsmanship and knowledge of local producers and consists of drying, smoking proper and cooking. The process of smoking and cooking one batch of ‘kiełbasa lisiecka’ takes about 3.5-4.5 hours. A typical smoking schedule: - smoking at 104-122º F (40-50º C) for 90 min, - smoking at 130-160º F (54-58º C) for 60 min, - baking for about 30 min at 160-190º F (54-90º C) until the sausage reaches 154-160º F (68-71º C) internal temperature.
- Cooling. This process takes place in a well-ventilated place where the temperature does not exceed 8-12°C and the air humidity is 85-90 %. The sausage are cooled to a temperature of 18 °C (64º F) or lower.
Notes
* from the front and rear legs (shins, hocks), up to 25%
of the connective tissue allowed.
from the front and rear legs (shins, hocks), up to 25% of the connective tissue allowed
from the front and rear legs (shins, hocks), up to 25% of the connective tissue allowed
