Kielbasa Lisiecka

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SmokinEdge

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Jan 18, 2020
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This is a very lean sausage, 15% or less fat. It is along the same line as Krakowska, just in smaller casing Being stuffed in 40mm beef middles or synthetic casings. This sausage has a Protection Geographical Indication from the E.U this sausage was served to Prince Charles and Camilla when they visited Poland, and was also Pope John Paul II favorite sausage.

Meats:
Class I pork: lean meat from ham or loin, no fat or sinew, 800g
ClassII pork: fatty pork (butt) with no sinew, 100g
Class III pork: lean meat from hocks, 100g

Ingredients:
Salt) 18.0g
Cure #1) 2.5g
Sugar) 1.0g
Black pepper) 2.0g
Fresh garlic) 2.5g
Nutmeg) 0.6g
Iced water) 40ml
Natural or synthetic casings 40-50mm

Instructions:
1) cube meat keeping all three classes separate, divide the salt and cure among them and mix. Dry cure for 24-48hrs in refrigerator.
2) Grind class I meat through kidney plate (or cube by hand roughly 3/4”) needs to be just small enough to fit through large stuffing tube. Grind class II meat through 3/8 plate.
3) Grind class III meat through 1/8” plate then emulsify (or bring twice through 1/8”)
4) Combine all the meats seasoning and iced water, mix until tacky. Stuff into casings tightly and make rings.
5) Dry the rings for 2-3 hours.
6) Preheat smoker to 130*, load sausage and dry another 30-40 minutes. Then increase temp to 140* and apply heavy smoke for 90 minutes. Then increase temp to 170* and finish IT to 150*.


I deviated from the official recipe and added erythorbate and STPP. I also added equal parts of black and white pepper. I didn’t take many pictures, but I think you can understand the process. Here is one shot of the cubed, by hand 4# of loin and emulsified 1# of fatty meat, with ingredients ready to mix.
E71B4927-1BE3-431A-8CF6-4B29049C468D.jpeg

Made 3 rings from 5# of mixture. These are resting in the refrigerator and will be smoked tomorrow. I will post a finish and cut picture. Also be sure to prick these sausages, air pockets are easy to form with the large pieces of meat.
3FE518F8-D633-4993-AF9A-77B298DF6870.jpeg

Be back tomorrow to finish. Thanks for stopping by.
 
I've seen the Marianski recipe for this, interesting technique for sure. I'm guessing there is an extra decimal in the salt/kg amount? 18g (1.8%) is the right amount?
 
I've seen the Marianski recipe for this, interesting technique for sure. I'm guessing there is an extra decimal in the salt/kg amount? 18g (1.8%) is the right amount?
Correct, 1.8% salt (18.0g per 1Kg)
Cure #1 is also 0.25% ( 2.5g per 1 Kg)
 
Looks good so far!
Did you use ham for the class I? It has some nice color.
 
Ok so, the wind is steady 30 mph here today, not a workable situation for my big smokehouse. Wind has been blowing directly into my exhaust vent all morning and afternoon, so these went into the Yoder pellet machine with apple. Not optimal at all, but workable. Took these to 150* IT from a pit temp of 170-180*. They got almost 4 hours just shy. The bite is very much like ham, as you might imagine. It’s delicious. Very much like Krakowska, but a bigger bite than thin sliced bigger krakowska. A simple way to satisfy that ham crave in a sausage form.
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58610B79-FB34-49EA-AEEE-A7E0D7A4C06A.jpeg
 
Looks delicious. Bet it'd be awesome to slice some up and fry in the CI skillet along with some taters and onions.
 
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Looks delicious. Bet it'd be awesome to slice some up and fry in the CI skillet along with some taters and onions.
Oh Doug, you are spot on! This is very much like a savory ham bite. The texture, simple seasoning is just over the top hammy. Fried up in a “ goulash “ would be absolutely fantastic. I really like the krakowska that I’ve done, but that is thin sliced for cold cuts, makes an incredible ham sammich, but this Lisiecka can be used in many different applications, skillet recipes, breakfast, or even on a bun. this batch is going to be gone over Christmas, but I’ll make more and really want to cook it with cabbage and potatoes. Mmmmmm. Ham and cabbage I like.
 
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Me and the wife love us some sausage just like you said, with cabbage and taters. I bet that sausage would turn it into an epic experience though
 
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We got to get you hooked up and making sausage. This one is real simple.
We will get there, eventually. I'd like to pick up a decent, but not overly expensive grinder and start with some bulk sausages such as breakfast and Italian. From there, I can decide if I really want to advance into stuffing. It did cross my mind to turn this hunk of butt I have curing into some breakfast sausage, but I decided to go on and do another BBB with it.
 
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We will get there, eventually. I'd like to pick up a decent, but not overly expensive grinder and start with some bulk sausages such as breakfast and Italian. From there, I can decide if I really want to advance into stuffing. It did cross my mind to turn this hunk of butt I have curing into some breakfast sausage, but I decided to go on and do another BBB with it.
This site is like to meat eaters what golf pro shops are to golfers.
That said, do you have a crock to make Sauerkraut? This would be excellent. I will be making some more soon.
 
This site is like to meat eaters what golf pro shops are to golfers.
That said, do you have a crock to make Sauerkraut? This would be excellent. I will be making some more soon.
Sauerkraut is something I can take or leave. I don't hate it, and do eat it occasionally, but sour and tart foods really aren't my thing. My dad was half German and really enjoyed German foods, so we ate a lot of them growing up. Maybe I'm just burnt out on sauerkraut.
 
Sauerkraut is something I can take or leave. I don't hate it, and do eat it occasionally, but sour and tart foods really aren't my thing. My dad was half German and really enjoyed German foods, so we ate a lot of them growing up. Maybe I'm just burnt out on sauerkraut.
Homemade?
 
Homemade?
I don't recall mom ever making her own, but either way, sour stuff isn't my thing. During canning season, I make dill pickles for my wife. I will not eat them. I do some bread and butter pickles for me since the sweet kind of balances out the sour.
 
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