Polish Smoked Garlic Sausage

Recipes for all sausages

Polish Smoked Garlic Sausage

Postby bantu » Tue Jan 13, 2009 8:51 pm

Proportion 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.
bantu
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Postby saucisson » Tue Jan 13, 2009 9:38 pm

hmmmmm :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby wheels » Tue Jan 13, 2009 9:53 pm

Another one for my to do list! :D

Phil
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Postby bantu » Wed Jan 14, 2009 4:48 pm

Spices: sugar, coliander, pepper, mustard seed, garlic, etc are for 5KG
product. Salt + salpetre 20gramm for 1KG.
please UPDATE![/b]
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Postby wheels » Wed Jan 14, 2009 5:39 pm

Bantu

You can edit (your own) posts using the edit button at the top right-hand corner of the post.

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Postby saucisson » Wed Jan 14, 2009 6:10 pm

I've done it :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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