Name: Raw Polish Sausage Cold Smoked
Prep time: 30 min
Cook time: 16 h
Total time: 16 h 30 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 500, g ,lean beef without sinew; 500, g ,fatty, seeded bacon belly; 22, g ,curing salt; 1, ,garlic clove finely chopped; 5, g ,ground black pepper; 5, g ,cracked black pepper; 1, g ,ground roasted coriander seeds; 1, g ,raisin sugar; , ,pork casing caliber 28/30

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Easy

Fairly cheap

Raw Polish Sausage (Cold Smoked) featuring lean beef without sinew, fatty, seeded bacon belly, curing salt, garlic clove finely chopped. 680 kcal per serving.

Prep

30m

Cook

16h

Wait

1d 16h

Category:	Main Course
Seasons

Ingredients

500 g lean beef without sinew
500 g fatty, seeded bacon belly
22 g curing salt
1 garlic clove finely chopped
5 g ground black pepper
5 g cracked black pepper
1 g ground roasted coriander seeds
1 g raisin sugar
pork casing caliber 28/30

Raw Polish Sausage Cold Smoked Directions

Cut the beef and pork belly into rough pieces, then freeze them.
Grind the meat through a meat grinder with a 4-millimeter plate. Knead in the spices until binding is achieved.
Fill the mixture into casings (sausage length 12-15 centimeters).
Hang for 3-4 days at approximately 18 degrees Celsius.
Cold smoke for 2 x 8 hours at 15-25 degrees Celsius.
Let rest in the dark and ventilate for at least 1 day.