Meats and Sausages
Polish Dry Sausage - Russian version
Russian version of Polish dry sausage known in Russia as Польская колбаса. Polish smoked sausage is usually made from pork alone, most Russian sausages are made with beef and pork. Polish version includes garlic.
| Materials | Metric | US |
|---|---|---|
| Lean beef | 400 g | 0.88 lb |
| Lean pork | 300 g | 0.66 lb |
| Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 30 g | 5 tsp |
| Cure #1 | 5 g | 1 tsp |
| Sugar | 2 g | 1/2 tsp |
| Pepper | 1 g | 1/2 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Cardamom or nutmeg | 0.3 g | 1/2 tsp |
| Madeira wine | 2.5 ml | 1 tsp |
Instructions
- Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef, pork and fat in separate food grade containers and mix beef and pork with salt, Cure #1 and sugar according to the recipe (estimate amounts). Fat needs salt only. Pack tightly to eliminate air and cover with clean cloth. Place for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
- Grind beef through 1/8" (2 mm) plate. Grind pork through 1/8" (2 mm) plate. Dice pork belly into 1/8" (3 mm) cubes.
- Mix beef with spices. Add pork and wine and mix. Add fat cubes and remix everything together. Don’t add any water.
- Stuff sausages firmly into 35-45 mm beef rounds or hog casings. Sausage in ring shape, inside diameter 3-6” (8-15 cm). Both ends tied together.
- Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
- Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
- Dry sausages for 5-7 days (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20-23 days more at 10-12 C, 74-78% humidity.
Notes
Finished sausage should retain 60% of its original weight.
