Meats and Sausages
Glogovska (Kiełbasa głogowska)
Meats | Metric | US |
---|---|---|
Pork, lean | 350 g | 0.77 lb |
Pork, semi-fat | 550 g | 1.22 lb |
Pork trimmings rich in connective tissue | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 18 g | 3 tsp |
Cure #1 | 2.5 | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Garlic | 3.0 g | 1 clove |
Instructions
- Cut lean pork into 20 mm cubes. Mix with 1/3 of salt and 1/3 of cure #1. Pack tightly in a container, cover with cloth and hold in refrigerator for 3 days.
- Grind semi-fat pork with 3/8” (10 mm) plate.
- Grind pork trimmings with connective tissue with 1/8” (3 mm) plate.
- Using food processor emulsify ground pork trimmings rich in connective tissue adding 5% (5 ml or 1 teaspoon) of cold water. Add remaining salt, cure #1 and spices during this step.
- Mix cured lean pork cubes, semi-fat and emulsified pork together.
- Stuff firmly into 32-36 mm hog casings.
- Hang for 60 min at room temperature.
- Apply hot smoke 45-80° C (113-176° F) for 90 min until casings develop brown color.
- Bake in smokehouse (thin smoke allowed) at 85° C (185° F) for 30 min until sausages reach 68-72° C (154-160° F) internal temperature.
- Cool in air to 15° C (59° F) or lower.