Tarnovska Sausage (Kiełbasa cielęca tarnowska pieczona)

Polish pork and veal smoked sausage

Calories: 260

Servings: 10

Prep time: 3 hours

Cook time: 30 minutes

Meats	Metric	US
Veal, semi-fat	500 g	1.1 lb
Veal with connective tissue	200 g	0.44 lb
Pork, semi-fat	200 g	0.44 lb
Pork hard 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	1.0 g	1/2 tsp
Garlic	1.5 g	1/2 clove

Instructions

Grind: semi-fat veal - 3/8” (10 mm) plate; veal with connective tissue - 1/8” (3 mm); semi-fat pork - 3/8” (10 mm); pork fat trimmings - 3/8” (10 mm).
Using food processor emulsify veal with connective tissue adding 30% (60 ml, 2 oz fl) cold water, cure #1 and spices during the process.
Mix ground semi-fat veal with ground semi-fat pork and salt until sticky. Add emulsified meat and ground fat. Mix everything together.
Stuff firmly into 32-36 mm hog or synthetic fibrous casings making 35-45 cm (1-1.5 foot) links. Make a hanging loop. Hang for 2 hours at room temperature (optional, but recommended step).
Smoking: dry for 15-20 min with thin smoke at 45-55° C (113-131° F); smoke for 120 min at 45-55° C (113-131° F); bake in thin smoke for 30 min at 75-90° C (167-194° F).
Total time about 150-170 minutes until sausages reach 68-70° C (154-158° F) internal temperature and light brown color.
Cool in air and refrigerate.

Available from Amazon

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.