Podlaska (Kiełbasa podlaska)

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind lean pork with 1/2” (12 mm) plate.
2. Grind semi-fat pork with 5/16” (8 mm) plate.
3. Grind pork fat with 5/16” (8 mm) plate.
4. Grind beef with 1/8” (3 mm) plate.
5. Using food processor emulsify beef adding 15% (30 ml, 1 oz fl) of cold water. Add cure #1 and spices during this step.
6. Mix ground pork adding salt until sticky. Add emulsified beef and ground fat and mix all together.
7. Stuff firmly into 32-36 mm hog casings. Form 12-14” (25-30 cm) links leaving them in a continuous coil.
8. Hang for 60 min at room temperature.
9. Apply hot smoke 45-80° C (113-176° F) for 80 min until casings develop brown color.
10. Cook in water at 72-75° C (160-167° F) for 30-60 min until sausages reach 68-72° C (154-160° F) internal temperature.
11. Immerse sausages in cold water for 20 minutes. Wipe off moisture and dry briefly. Keep refrigerated.