Polish Style Double Smoked Semi-dry Sausage
This tasty sausage is great when sliced on fresh French baguette spread with butter but can be enjoyed on any other sandwich arrangement.
Ingredients:
For making 3500g of sausage; perfect for 2 fibrous casings 3in x 24in split in halves.
- 2100g – Pork shoulder meat, very lean pieces with very little fat and no sinews
- 500g – Pork shoulder meat, medium fat pieces with little sinews
- 330g – Beef meat, lean with some sinew
- 330g – Pork hard fat (backfat)
Spices:
- 65g – Kosher Salt mixed with Cure#1 in 10:1 proportion – 2.1%
- 5g – white pepper powder
- 3g – garlic powder
- 1g – allspice powder
- 110g – cold water
- 2 – fibrous casings 3in dim x 24in long split in halves
Curing:
- Cut meats with knife into 50-65 mm (2 – 2.5 in) cubes
- Split Salt mix proportionally to meat weights and mix well with meats, keeping meats separately. Place the meats in separate containers, cover with plastic wrap to remove all air.
- Place containers in the fridge and cure for 48 hours.
Meat preparation after curing:
- Lean pork – cube with knife into 18 mm (1.5 in) pieces or grind through 18mm (1-1/2”) grinder plate
- Medium fat pork – grind through 8mm (5/16”) grinder plate
- Beef – grind two times through 3mm (1/8”) grinder plate
- Hard Fat – cube with knife into 8mm (5/16”) pieces
Mixing meat:
Mix Beef well with water and spices until gluey.
- Mix lean and medium pork until gluey, add cubed fat and mix again.
- Mix Beef and Pork very well to distribute the meats and spices evenly. The meat mixture should stick to your hands when mixed properly.
Stuffing:
- Soak the casing for 15 minutes in warm water before stuffing
- Stuff the meat mixture into casing pushing down and making sure there is no air trapped in the casing. Use needle to prick the casing to remove air. Tie the ends with butcher twine making a loop to hang the sausage.
Drying:
- Hang in the room temperature for 3-5 hours to dry and bring to room temperature.
Smoking:
- Preheat smoker to 45°C (115°F) and place sausage in the smoker.
- Dry for another 30 minutes in the smoker without smoke.
- Smoke with wood of your choice (Cherry suggested), using high density smoke, in 50-60° C (120-140°F), for 3 hours.
Poaching:
- Poach the smoked sausage maintaining water temperature at 75-80°C (167-176°F) until internal temperature of the sausage reached 67°C (135°F).
- Remove and place for 5 minutes in cold water to stop the process of cooking.
- Cool down completely in the air and then in the fridge.
Drying and second smoking:
- Hang for 4-6 days in the room temperature to dry.
- Cold Smoke in 24-32 ° C (75-90°F) for 2 hours.