Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Weigh the cure on a scale that reads to 0.1 g. Not something to measure by spoon.
Cure Safety
United States (USDA), 9 CFR 424.21(c)
Open in the Cure CalculatorEquipment
This sausage combines emulsified beef with coarser pork and fat, then goes through a short hang, a hot smoke to color the casing, and a final water cook or bake to set the texture. It is a quick-turnaround smoked sausage meant for the fridge rather than long storage.
How To Apply It
Grind the pork, fat and beef separately at the plate sizes given so the emulsified beef binds everything without turning the whole batch pasty. Blend the beef with ice water and the spice mix in a processor until smooth, then work in the pork by hand until it turns tacky, and finish by folding in the ground fat so it stays visible in the mix.
Instructions
Grind each component separately so the fat and lean stay distinct before emulsifying.
Run the beef in a food processor with the cold water and all the spices until smooth. Work in the ground pork until the mix turns tacky, then mix in the ground fat.
Stuff into hog casings and tie into 50-70 cm rings.
Hang to bloom and firm up. A shorter 2-3 hour rest at room temperature can substitute if refrigerated hanging space is tight.
Hot smoke for two to two and a half hours, until the casings turn brown.
Poach in water held at 72 to 75C, well below a simmer, for 25 to 35 minutes. Alternatively, leave them in the smoker and raise it to 75 to 90C for about the last 30 minutes. Either way, they are done when the center reads 68 to 70C.
Cool the links in air at 18C or cooler before moving them to the fridge.
Keep refrigerated and treat as a short-shelf-life cooked sausage.
Then What
Cool the cooked links in air at 18C or cooler, then refrigerate once they are cool to the touch. This is a cook-and-eat sausage, not one made for shelf storage: use it within a week or freeze it.
About This Recipe
In the past it was often taken a stage further into a semi-dry sausage that kept without refrigeration. Poached links went back for a long second smoke, cold or warm, while baked links were hung for seven to twelve days until they had lost about 18% of their weight. The recipe here stops at the cooked stage and relies on the fridge.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Bałtycka Sausage (Kiełbasa bałtycka); all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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