Posted: Thu Jul 17, 2014 19:03
What is kiełbasa swojska? Well, it's the name you call your own homemade sausage. The name is also given to country style sausages using recipes that were unique to an individual, family, or village. So if you craft a Polish type sausage and call it swojska you will never get the name wrong! Yesterday I made a 9kg batch of this sausage, using what I had on hand: 1.3kg venison, 1.2kg fatty picnic, 3.8kg lean picnic, 1.8kg. lean ham and 800g. backfat. I made ths sausage the traditional way by curing the prepared meat with salt and nitrite for 48 hours. Ground the fat, fatty pork and venison through a 6mm plate and the lean meat through a 12mm. Used 16g salt per kg and 2g cure 1 per kg (125ppm). Seasoned with white pepper, several cloves of garlic, dash of nutmeg and all spice and a bit of sugar. Smoked for 4 hours. No milk powder, soya or phosphates and the sausage is moist with a great mouthfeel. Anyone eating this kielbasa will never want that plastic clad supermarket stuff.