Meats and Sausages
Polish Smoked Sausage (reduced-fat)
Polish Smoked Sausage (reduced-fat)
| Meats | Metric | US |
|---|---|---|
| lean pork | 800 g | 1.76 lbs. |
| oil emulsion* | 100 g | 0.22 lbs. |
| water | 100 g | 2 Tbsp |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | 1/2 tsp. |
| carrageenan | 5.0 g | 1 tsp. |
| dextrose | 10.0 g | 2 tsp. |
| pepper | 3.0 g | 1 tsp. |
| garlic | 3.5 g | 1 clove |
| marjoram | 1.0 g | 2/3 tsp. |
Instructions
- Grind meat through 3/8" (10 mm) plate. Add salt and Cure #1 and mix well with meat.
- Mix dextrose, spices and fat replacer with ground meat.
- Add oil emulsion and mix all together.
- Stuff mixture into 32 - 36 mm hog casings and form 12" links.
- Hang on smoke sticks for 1 - 2 hours at room temperature OR
- Place sausages in a preheated smoker at 120 F (49 C) with draft dampers fully open.
- When casings feel dry partially close the exit smoke damper and apply smoke for 60 minutes. Keep on increasing the smoking temperature until you reach 170 F (76 C). Sausage is done when the internal temperature reaches 154 F (68 C).
- Remove from smoker and shower with water or immerse sausages in cold water.
- Store in refrigerator.
Notes
*oil emulsion: soy protein isolate/oil/water at 1:4:5
158 calories per 100 g serving.
