Sausage Links (Kiełbaski porcjowe)

If this sausage were stuffed into smaller diameter casings it would look like an American hot dog. The only other difference is that American hot dog is a skinless sausage. Served hot by boiling briefly in hot water.

MeatsMetricUS
Pork, rich in connective tissue200 g0.44 lb
Beef, lean or semi-fat500 g1.10 lb
Fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g3/8 tsp
Pepper1.5 g3/4 tsp
Paprika1.0 g1/2 tsp
Coriander0.5 g1/4 tsp
White mustard seeds, whole1.0 g1/2 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Dice 1/3 fat into 1/4” (6 mm) cubes.
  2. Grind: 2/3 fat - 1/8” (3 mm) plate; pork - 1/8” (3 mm) plate; beef - 1/8” (3 mm) plate.
  3. Using food processor emulsify beef and pork adding 30-40% (240 ml, 1 cup) of crushed ice or cold water. Add ground fat, salt, cure # 1 and spices during this step.
  4. Mix emulsified meat with diced fat cubes.
  5. Stuff into 32 mm hog casings. Twist casings to make links about 3.5 oz (100 g) each. Leave in a continuous coil. Hang for 30 minutes at room temperature.
  6. Apply hot smoke for about 90 min until casings develop light brown color.
  7. Cook in water at 72-75° C (161-167° F) for about 30 minutes until sausages reach 68-70° C (154-158° F) internal temperature.
  8. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower.
  9. Keep refrigerated.
Notes
The natural pepper may be substituted with a double amount of herbal pepper (white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf).

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish