Product Overview
Polish Kielbasa Cured Sausage Premix, Meal, Seasoning 268 Grams
Polish hot smoked and cooked pork sausage also known as Polska Kielbasa Wędzona
which is a type of traditional Polish smoked kiełbasa (sausage).
Made from ground pork meat, seasoned with salt, pepper, garlic and marjoram,
Sodium nitrite (cure no.1) is also added.
DIRECTIONS: 268 grams premix, 1000ml water,
Pork trim lean 7kg, Pork Trim Fatty 3kg
Total 11.268kg
Mince the lean meat with a 10mm mincer plate and the fatty meat through 6mm plate.
Mix everything together adding cold water.
Stuff mixture into hog casings of your choosing depending on how thick or thin you like and form links 12-13” (30-35 cm) long.
Allow to sit in fridge for 24 hours for flavour to develop.
Cook and smoke at 100c until internal temperature of sausage reaches 70c
Allow to cool before Storage in refrigerator.
