What exactly is “kiełbasa kanapkowa”? The answer to that will never zero in on one specific kiełbasa because it can be one of many. The name actually refers to particular style or variety of sausage that is deemed to go well in a sandwich (kanapka). If you google it you will see a wide array of sausages that fall into that category. It's usually cased in 60 – 80mm artificial casing and might resemble some of the products you might see in the deli display case. Making your own sandwich sausage is so much better than ordering the stuff behind the counter. You know exactly whats in it, the type of meat and your favourite seasoning. Best of all you won't have any phosphates, colourants, diacetates, acidulants, artificial smoke and a host of other chemicals. This particular kielbasa was made with pork and venison, but the venison can be substituted with beef or made with pork only. Always make extra, the kiełbasa freezes well and you can reach for it anytime you need to make sandwiches.
Meats
Class II pork, about 30% fat, 70%
Non classified venison, trimmed of all fat, 30%
Ingredients for 1kg of meat
Salt, 16g
Cure #1, 2g
White pepper, finely ground, 2g
Black pepper, coarsely ground or cracked, 2g
Sweet paprika, 1g
Coriander, 1g
Caraway, .5
White mustard seeds, 5g
Garlic powder, 2g
Ice water, 100ml
Instructions
1. Cube the pork and beef in 3-4cm pieces, keeping them separate.
2. Add the salt and Cure #1 to the meats, distribute well, keep seperate, place in a covered container and refrigerate for 48-72 hours.
3. Grind the pork with 7mm plate and the venison with the 3mm.
4. Thoroughly mix spices with the venison adding 50% of the ice cold water. This will be the glue that binds everything together.
5. Combine the meats and mix well, adding the balance of the water gradually until a very sticky consistency is achieved.
6. Stuff into 60 - 80mm smokeable collagen or fibrous casings.
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 for 1hour at 65-68C(150-155F). Reposition the sticks a couple of times during the smoking to make sure that the sausages taken on colour evenly.
9. Poach the sausages in water at a temp of 75-80C (168-175F) until the internal temp reaches 72C (162F).
9. Shower the chubs with cold water, hang to bloom at room temp for a couple of hours and refrigerate.
Smacznego!
If you would like to learn more about making healthy traditional Polish sausages at home, join the Polish Sausage Club. https://www.facebook.com/groups/564056007388967
