Tarnogorska Sausage (Kiełbasa tarnogórska parzona podsuszana)

Polish smoked semi-dry pork and beef sausage

Calories: 340

Servings: 10

Prep time: 2 hours

Cook time: 1 hour

Meats	Metric	US
Pork, semi-fat	250 g	0.55 lb
Beef, lean with connective tissue	400 g	0.88 lb
Jowls/dewlap or hard fat trimmings	350 g	0.67 lb

Ingredients per 1000g (1 kg) of meat

Salt	20 g	3-1/3 tsp
Cure #1	2.0 g	1/3 tsp
Pepper	2.0 g	1 tsp
Paprika	2.0 g	1 tsp
Marjoram	1.0 g	1/2 tsp
Sugar	1.0	1/5 tsp

Instructions

Grind: beef through 1/8” (3 mm) plate; semi-fat pork - 1/8” (3 mm) plate; jowls through 1/4” (5 mm) plate.
Mix semi-fat pork with beef adding salt, cure #1 and spices until the mass feels sticky. Add fat and mix again. Pack in container and place for 24 hours in refrigerator. Remix before stuffing.
Stuff firmly into beef rounds or large hog casings. Make rings, tie the ends together. Hang for 120 min at room temperature (optional step, but recommended).
Apply hot smoke for 80 - 100 minutes until casings develop light brown color.
Cook in water at 72-75° C (160-167° F) for 40-60 min until sausages reach 68-70° C (154-158° F) internal temperature.
Cool for 15 minutes in cold water. Refrigerate. The sausage is ready to eat.
The following optional step was performed in the past when due to the lack of refrigeration sausages were kept at room temperature. Hang sausages for 2-3 days at 12-15° C (53-59° F), 75-80% humidity until 87% yield is obtained. This drying step removed more moisture creating a semi-dry sausage with a longer shelf life.

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