Meats and Sausages
Polish Sausage Links (Parówki)
Polish Sausage Links (Parówki) are little sausages, kind of a hot dog and of similar fine texture and taste. Those fully cooked small sausages are often served hot for breakfast by boiling them shortly in hot water. Then when placed on a plate they are known to emit steam (“para” in Polish) and since the name parówka.
| Meats | Metric | US |
|---|---|---|
| pork butt | 700 g | 1.54 lb. |
| beef | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| white pepper | 2.0 g | 1 tsp. |
| nutmeg | 1.5 g | 1 tsp. |
| garlic | 3.5 g | 1 clove |
| cold water | 150 ml | ⅝ cup |
Instructions
- Grind pork through 3/16” (5 mm) plate, refreeze and grind again through 1/8” (3 mm) plate. Repeat procedure with beef.
- Mix everything together adding water and all ingredients. You can use a food processor.
- Stuff mixture medium hard into 22 - 24 mm sheep casings and form 5 - 6” (12 - 14 cm) links. Prick any visible air pockets with a needle. Keep the total number of links an even number as it will be easier to divide them later into pairs.
- Leave it hanging on smoke sticks at room temperature, 64 - 68º F, (18 - 20º C) for 30 min.
- Hot smoke at 104 - 140° F (40 - 60° C) for 60 min until the color becomes light pinkish with some yellow tint in it.
- Poach in hot water at 158 - 162° F (70 - 72° C) until the internal temperature reaches 154 - 158° F (68 - 70° C) what will take about 30 minutes.
- Shower with cold water and let it cool
Notes
The best way to serve this sausage is by reheating it in hot water.
