Garlic Sausage
Servings: 16 servings
Calories: 451kcal
Smoked garlic sausage made according to the original 1959 Polish government recipe.
Print Recipe
Ingredients
- 800 g lean pork 1 3/4 lbs (no more than 10% fat)
- 500 g pork 1 lb (no more than 30% fat)
- 600 g beef 1 1/4 lbs (no more than 10%-30% fat)
- 500 g back fat 1 lb (you also use pork belly)
- 30 g kosher salt about 1 2/3 Tbsp
- 5 g Cure #1 one level teaspoon
- 5 g black pepper coarsely ground
- 5 g garlic 2 garlic cloves, pressed
- 1.25 g coriander about 3/4 tsp
- 2.5 g paprika about 1 heaping tsp
- 4 g marjoram about 2 Tbsp
Instructions
- Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
- Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.
- Mix the ground meats, with the seasonings, adding a cup of ice water.
- Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.
- Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
- Smoke at around 130F - 140F for 2 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
- Poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
- Shower with cold water for about 5 min, then let cool down and dry.
- Store in a refrigerator.
Nutrition
Calories: 451kcal | Carbohydrates: 1g | Protein: 22g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 917mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg