Kiełbasa Wiejska – Polish Country Sausage

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redzed
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Kiełbasa Wiejska – Polish Country Sausage

Post by redzed » Wed Dec 22, 2021 08:17

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Kiełbasa Wiejska – Polish Country Sausage

Christmas is a time for traditions, so why not celebrate it with Kielbasa Wiejska, the most the traditional Polish Sausage of them all. “Wiejska” denotes something rustic, coming from a village, countryside or farm. Kiełbasa Wiejska can also be described as the definitive Polish sausage. It is the kiełbasa I made this Christmas for my family and friends.
Meats
Pork, lean (Class I) 450g meat from picnic shoulder and loin
Pork, approx 35-40% fat (Class IIb) 350g meat from picnic shoulder
Pork with connective tissue (Class III) 200g meat from hocks and shoulder.
Ingredients per 1 kg of meat
Salt 17g
Cure #1 2g
Pepper 3.0g
Fresh garlic 6g
All spice 0.5g
Marjoram 2g
Iced water 100ml
Instructions
1. Cube all meats in 3-4cm pieces, keeping the different classes separate.
2. Add the salt and Cure #1 to the meats, distribute well, place in a covered container and transfer to a fridge for 48-72 hours.
3. Grind: lean pork - 20 mm; fat pork - 7 mm; pork with connective tissue together - 3 mm plate, two times.
4. Thoroughly mix spices with the Class III pork adding 30% of the ice cold water. This will be the glue that binds everything together.
5. Combine the 3 classes of meats and mix well, adding the balance of the water gradually until a very sticky consistency is achieved.
6. Stuff into 35-40mm hog casings. Form 8-10" (20-24) cm links.
7. Hang for 12 hours at 2-6° C (35-43° F) or for 2-3 hours at room temperature.
8. Smoke for 3 hours at 57-60C (135-140F), then raise the temp to 82C (180F) until sausages reach 67-68C (152-154F) internal temperature.
9. Cool sausages in air (do not cool with water) and refrigerate.
Smacznego!
If you are interested in making traditional Polish sausages, join the Polish Sausage Club. https://www.facebook.com/groups/564056007388967
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DanMcG
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Re: Kiełbasa Wiejska – Polish Country Sausage

Post by DanMcG » Thu Dec 23, 2021 10:02

Those look perfect, thanks for sharing the recipe!
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