Warsaw Sausage (Kiełbasa warszawska)

Polish pork and beef smoked sausage from Warsaw.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Cut lean pork into 50 mm (2”) pieces. Mix with 12 g salt (2 tsp) and 2 g (3/8 tsp) of cure #1. Pack tightly in a container, cover with cloth and hold in refrigerator for 3 days.
2. Dice lean pork into 3/4” (20 mm) cubes.
3. Grind: semi-fat pork with 1/8” (3 mm) plate; fat trimmings with 3/8” (10 mm) plate; beef with 1/8” (3 mm) plate.
4. Using food processor emulsify beef and semi-fat pork with connective tissue adding 20-25% (60 ml, 2 oz fl) of cold water. Add spices during this step.
5. Add remaining salt, cure #1 to diced pork cubes and mix/knead until sticky. Add emulsified meat and remix all together.
6. Stuff firmly into beef middles or 75-80 mm synthetic fibrous casings. Hang for 60 min at room temperature (optional step, but recommended).
7. Apply hot smoke 45-60° C (113-140° F) for 110-130 minutes.
8. Cook in water at 80-85° C (176-185° F) for 25-35 min until sausages reach 68-70° C (154-158° F) internal temperature.
9. Cool in cold water for 20 min. Dry briefly and refrigerate.