Meats and Sausages
Rural Sausage (Kiełbasa wiejska)
In Polish “wiejska” means rural, country area, away from the city limits. Some say it was smoked over an open fire. No matter what the origin of the name, the recipe contains quality meats and spices to make it a great sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 800 g | 1.76 lb |
| Beef, lean | 100 g | 0.22 lb |
| Fat trimmings | 100 g | 0.22 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 |
| Garlic | 3.0 g | 1 clove |
Instructions
- Cut pork into 1-2” (25-30 mm) pieces.
- Grind beef through 1/8” (3 mm) plate.
- Grind fat through 3/8” (8 mm) plate.
- Emulsify ground beef in food processor adding 40% (40 g) ice or cold water. Add cure # 1 and spices.
- Mix diced pork pieces with salt until sticky. Add emulsified mixture and ground fat and mix everything together.
- Stuff into beef middles. Sausages formed into rings and shaped by the beef middle twist characteristics. Both ends tied together with a twine Outside diameter of the sausage ring 50-70 cm (20-28”).
- Hang sausages for 2 hours at room temperature.
- Smoking is done in three steps:
- 1. Drying sausages using thin smoke, 45-55° C (113-131° F) for 20-30 min.
- 2. Proper smoking with a thick smoke, 45-55° C (113-131° F) for 40-60 min.
- 3. Baking with a thin smoke, 75-90° C (167-194° F) for 40-60 min until sausages reach 68-70° C (154-158° F) internal temperature and casings are dark brown with a reddish tint. Total time about 150 min.
- Cool sausages in air to 18° C (64° F) or lower.
