Featured Polish Style Lisiecka Sausage

[SmokinEdge]

Kielbasa Lisiecka is called the “queen of sausage “ in Poland.
Made from larger hand cut pieces of premium pork from hams or loin with just a small amount of fatty meat fine ground to bind it all together. About 80/20 to 90/10 lean to fatty then stuffed into 40mm casings formed into hoops like ring bologna. Not traditionally a link sausage.

This sausage is simple seasoned and eats like a “ham” sausage. Very delicious.

To start in keeping with Polish tradition we cube the lean meat and mix with salt and cure. Mix for protein extraction then bag and fridge for about 2-3 days depending on meat chunk size to cure.

Stay tuned for final product in a few days. Quality takes time.

 

[JckDanls 07]

ALRIGHT... First one here... "SHOTGUN" ....

 

[JIMSMOKES]

I'm in!

 

[SmokinEdge]

The grind meat will be through the 1/8” plate. May do beef, but maybe pork, IDK yet.

 

[Florida Chris]

When you're using larger, hand cut chunks of meat, what's the protein extraction look like?

How do you tell when you mixed enough? Does the "stick to the hand" trick still work?

 

[JLinza]

Im in...

 

[Gonna Smoke]

Ok Eric, here we go again...

 

[Fueling Around]

Following too

 

[Fueling Around]

The grind meat will be through the 1/8” plate. May do beef, but maybe pork, IDK yet.

The grind meat is the mortar that holds the hand cubed meat together for the sausage?

 

[SmokinEdge]

The grind meat is the mortar that holds the hand cubed meat together for the sausage?

Correct, and provides the fat and juiciness and also will carry the other spices, which are simply black pepper, marjoram and a little garlic.

 

[SmokinEdge]

When you're using larger, hand cut chunks of meat, what's the protein extraction look like?

How do you tell when you mixed enough? Does the "stick to the hand" trick still work?

The extraction looks different but simply put the meat cubs get tacky, not exactly sticky like ground meat.

 

[SmokinEdge]

Ok Eric, here we go again...

Let’s go!

 

[checkdude]

Looking forward to continuing instructions. I like simple, and tasty. Is it similar to Krakowska ?

 

[SmokinEdge]

Looking forward to continuing instructions. I like simple, and tasty. Is it similar to Krakowska ?

Very similar but smaller diameter

 

[cptnding]

I'm in.....

 

[crazymoon]

SE, Watching ! :)

 

[indaswamp]

Late to the party, but I am in....

 

[checkdude]

Very similar but smaller diameter

Thanks for the reply. I believe I'll give it a go.

 

[SmokinEdge]

I ground the lesser meat on 1/8” plate and mixed with spices. Then mixed all together.

Stuffed in 40-43mm casing and made 2’ ropes made into a hoop. 1.5 Kg meat made 2 hoops or stuffed 4’ total casing. I hung in the smokehouse to dry about 1.5 hours. Now time to start smoke and up the heat a little.

 

[mneeley490]