Polish Smoked Garlic Sausage
Posted: Tue Jan 13, 2009 8:51 pmProportion for 1 KG.
Take 1 kg of pork shoulder, cut to pieces and cure for 36 hours with
18 grams of salt + 2 grams saltpetre, or 20 grams curing salt mixture.
Mince using plate with 8 mm holes. Add spices, Note: this is enough for 5kg sausage:
black pepper 6 gr
crushed mustard seeds 2,5 gr
crushed coliander seeds 2,5 gr
majoram 2,5 gr
sugar 7,5 gr
garlic 5-10 gr
very cold water small cup or more.
Mix very well.
Use colagen casings 28mm.
Make sausages 25 cm long, twin in pairs.
Smoke temp 30-40 C for 3 hours. Cherry or apple wood. Can be oak.
After smoking put sausages into water and simmer at temperature 74-85 C for 20-25 mins.
Hang in cold place to rest for 3-4 hours.
Finger licking!
You can eat it cold, boiled, grilled or fried!
But we love to eat them cold sliced on Polish rye bread.
Take 1 kg of pork shoulder, cut to pieces and cure for 36 hours with
18 grams of salt + 2 grams saltpetre, or 20 grams curing salt mixture.
Mince using plate with 8 mm holes. Add spices, Note: this is enough for 5kg sausage:
black pepper 6 gr
crushed mustard seeds 2,5 gr
crushed coliander seeds 2,5 gr
majoram 2,5 gr
sugar 7,5 gr
garlic 5-10 gr
very cold water small cup or more.
Mix very well.
Use colagen casings 28mm.
Make sausages 25 cm long, twin in pairs.
Smoke temp 30-40 C for 3 hours. Cherry or apple wood. Can be oak.
After smoking put sausages into water and simmer at temperature 74-85 C for 20-25 mins.
Hang in cold place to rest for 3-4 hours.
Finger licking!
You can eat it cold, boiled, grilled or fried!
But we love to eat them cold sliced on Polish rye bread.
