Debowiecka, Polish Smoked and Dried Sausage. 1001 Greatest Sausage Recipes

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat and pork loin is more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Broth keeps moisture without alcohol, vinegar adds acidity.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, pork belly is often cheaper.

Prepare ingredients for the sausage including 2 kilograms of pork shoulder and lean pork cubes.

Grind the semi-fat pork through a half inch cube.

Leave some pork cubes whole, about one to two inches in size.

Grind the fattier connective pork tissue through a smaller plate to create a fine paste.

Add cure, sugar, salt, pepper, and garlic to the ground pork and mix well.

Add water to the mixture to aid emulsification.

Stuff the mixture into 65 millimeter casings and let it marinate in the refrigerator for 48 hours.

Smoke the sausage after curing for about 12 hours.

Hang the sausage to dry for several days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens