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.
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.
Be back tomorrow to finish. Thanks for stopping by.
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.
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.
Be back tomorrow to finish. Thanks for stopping by.
