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Method
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Grind through a 1 cm (⅜ in) plate, keeping it below 2 °C.
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Mix in , , , , and until sticky.
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Stuff firmly into and tie 12 rings.
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Hang in the fridge overnight to cure and dry the casings.
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Dry in the smoker at 55 °C for 1 hour, then smoke at 65 °C until deep red brown.
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Poach in water held at 75 °C until the centre reaches 69 °C, then chill in ice water.
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Storage
Keeps 10 days in the fridge, wrapped in paper, or 3 months frozen.
When to Start
Plan backwards from a time
Filed under Main · Eastern Europe › Poland · Pork · Sausage · Curing · Sausage Making · Smoking · Weekend Project. Tags: #smoked sausage.