Polish Smoked Sausage is made of pork, salt, pepper, garlic and optional marjoram












       

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Polish Smoked Sausage

is made of pork, salt, pepper, garlic and optional marjoram.
This is it - nothing else. Sodium nitrite
(Cure #1) is added as the sausage is smoked.  All other mysterious recipes
are just inventions of creative minds.  For centuries
Polish Smoked Sausage was made entirely of pork. Then in 1964 the Polish
Government introduced a second version of the sausage that was made of 80% pork
and 20% beef. All other ingredients: salt, pepper, sugar, garlic, and
marjoram remain the same in both recipes. The marjoram is optional but the
garlic is a must.
This is the predecessor of the Polish Smoked Sausage as it
came to be known all over the world. When it was originally made food
preservation was of the utmost importance and that is why it was cold smoked.
Today its hot smoked version is better known as it requires less time to make.

Our note: The word
"kielbasa" does not describes a particular sausage. In Polish language
this word means "sausage" and there are about 120 different "kielbasa" so
which one are we talking about? You have to follow it with a proper
name: Kiełbasa Krakowska, Kiełbasa Rzeszowska, Kiełbasa Krajana otherwise the
word  means only sausage.

 


Polish Smoked Sausage- The Cold Smoked Version
 



 1.
meat selection

Pork - 5 kg (11 lb).
80/20 meat - pork butt, ham,
shoulder  or other. About 2 kg (4.4 lbs) lean meat and 3 kg
fatter pieces.
Meat total : 5 kg (11 lb).

salt
pepper
garlic

marjoram
sugar
Cure # 1

100 g
7.5 g
3 g
3 g
10 g
14 g

3.5oz
0.26oz
0.10oz
0.10oz
0.35oz

½ oz
 

5 Tbs.
3 tsp.
1clove
2 tsp

2 tsp.

2 tsp.


ingredients


 2.
curing
Cut meat into 2" dimeter pieces, and add 2 tsp
Cure #2, 1 tsp of sugar and 4 Tbs of salt. Mix well together,
pack tightly in a container leaving some space on top and cover.
Place in refrigerator for 72 hrs.


 3.
grinding
Grind
all meat with ½"
plate


 4.
mixing
Add remaining 1 Tbs of salt and all other
ingredients and  mix thoroughly with ground meat. Continue
mixing until the meat becomes glutinous.


 5.
stuffing
Stuff mixture into 32 - 36 mm hog casings and
form 30 - 35 cm links (12 - 13").  Prick
any visible air pockets with a needle. Keep the total number of
links an even number as it will be easier to divide them later
into pairs.


 6.
drying
Leave it hanging on smoke sticks in a cool place
at 35º-42º F (2º-6ºC)
for 1 - 2 days at 85-95 % relative humidity.


 7.
smoking
Smoke with cold smoke
60º - 72º F (16 -
22º C) for 1 - 1.5 days until brownish - yellow
color is achieved. Rotate smoke sticks during smoking.


 8.
cooking
none


 9.
cooling
see storing below


10.
storing
Store at 50º - 54º
F (10 - 12º C) with a relative humidity of 75 - 80% until a
weight loss of 23 % is achieved which may take approximately 2
weeks. Divide sausages into individual pairs.


 
notes
Marjoram use is optional, amount of garlic may
be tripled to 9 g (3 cloves).



 


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