OfficialSausagesHot smoke
Idealna Kielbasa Wiejska
Perfect Polish country sausage — dried, smoked, baked to a probe-tender 68 C
The Polish country sausage done properly: 70 % lean shoulder to 30 % belly for the right bite, kneaded until the meat turns sticky (the myosin that binds it), then dried to set the casing, smoked, and finished on the food probe so it is never dry. Curing salt keeps it safe through the cool smoke.
Coarse pork sausage — 70 % lean shoulder (Class I), 30 % belly (Class II), 32 mm hog casings
Ingredients
| Lean pork (shoulder) | 700 g |
| Fatty pork (belly) | 300 g |
| Peklosol (curing salt) | 18 g |
| Fresh garlic, crushed | 5 g |
| Coarse black pepper | 3 g |
| Dried marjoram | 2 g |
| Ice-cold water | 50 ml |
Preparation
- Grind the lean meat through a 10 mm plate and the fatty meat through a 5 mm plate.
- Mix in the peklosol, spices and ice water. Knead vigorously by hand for 10-15 minutes until the meat is highly sticky — this extracts the myosin that binds the sausage.
- Stuff tightly into 32 mm natural hog casings and twist into links.
- Hang at room temperature for 2 hours to dry the casing completely (osadzanie) before smoking.
Smoking program
- 1Dry45 °C60 min
- 2Smoke55 °CSmoke 70%180 min
- 3Bake85 °Cto 68 °C core
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Food safety is the cook's responsibility — follow the core temperatures and the notices above.
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