Kiełbasa Dobra – Good Sausage
This is a basic and easy to make kiełbasa. If you have never made a smoked Polish style sausage before, it's an ideal starter kielbasa. All you you need is a pork butt and a small amount of pork belly. No need to classify the meat or grind it using three different plates. No binders, no secrets, just basic seasonings and you will have a sausage that will make you famous in your neighbourhood! After I made it a few days ago, one of my fishing buddies came over for a taste test (and one or two beers). He sunk his teeth into it and announced “Ah, kiełbasa dobra!” Not exactly original, but that's where the name comes from.
Recipe for 1kg
Meats
Pork butt, 850g
Pork belly (aka side pork), 150g
Ingredients
Non iodized salt 17g
Cure #1 2g
Pepper 3.0g
Fresh garlic 4-5g
All spice 0.5g
Nutmeg 0.5g
Iced water 100ml
Instructions
1. Cube the pork butt and belly into 3-5cm (1-2”) pieces, depending on the size of your grinder.
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. Although this is an easy recipe, don't skip this step!
3. Grind everything with a 7-8mm plate.
4. Thoroughly mix spices with the ground meat, adding the iced water gradually. Make sure the batter sticks to your hands.
5. Stuff into 32-40mm hog casings. Form 20-24cm (8-10”) links.
6. Condition for 12 hours at 2-6° C (35-43° F) or for 2-3 hours at room temperature.
7. Smoke for 3 hours at 57-60C (135-140F).
8. Immediately after smoking, poach in 80C(175F) water until the internal reaches 68C(154F).
9. Cool with water, hang for a couple of hours at room temp and refrigerate.
Join the Polish Sausage Club if you would like to learn to make authentic style Polish sausages. https://www.facebook.com/groups/564056007388967