Steamed Sausage (Kiełbasa parówkowa)

Those fully cooked small sausages are often served hot for breakfast by boiling them shortly in hot water. Then when placed on a plate they are known to emit steam (“para” in Polish) and hence the name parówka.

Calories: 390
Servings: 10
Prep time: 2 hours
Cook time: 1 hour
Nutritional information
MeatsMetricUS
Pork, semi-fat600 g1.32 lb
Jowls, skinless or pork with connective tissue400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper, white1.0 g1/2 tsp
Paprika1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Garlic1.5 g1/2 clove
Instructions
  1. All meats and fat ground through 1/8” plate.
  2. Using food processor emulsify pork adding 35% (180 ml, 6 oz fl) crushed ice or cold water. Add ground jowls and all ingredients and emulsify again.
  3. Stuff into 32 mm hog casings. Sausages linked every 4-5” (12-14 cm) and left in continuous coil. Hang for 30 min at room temperature.
  4. Apply hot smoke for 65-85 min until casings will develop light brown color.
  5. Cook in water at 70-72° C (158-161° F) for 60 min or until the sausages reach 68-70° C (154-158° F) internal temperature.
  6. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.

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.

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Curing and Smoking Fish
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The Art of Making Vegetarian Sausages
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