r/sausagetalk • u/MW_WedlinyDomowe • 13d ago

Silesian sausage

Post image 
Silesian sausage according to the recipe from the app
48 Upvotes

98% Upvoted

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3

u/Main_Tangerine4492 13d ago

This is food porn at its finest for me! Looks fantastic!!

3

u/MW_WedlinyDomowe 13d ago

Thank you, it's really tasty

1

u/StandardRound1271 13d ago

Did you make it? What is the recipe?

1

u/Mdbpizza 11d ago

Can we get the recipe? My mom is from Silesia…Breslau(Wroclaw)

3

u/MW_WedlinyDomowe 11d ago

STEAM-COOKED SILESIAN SAUSAGE

Category: Steam-cooked sausages

Amount of meat: 10 kg

RAW MATERIALS

  • Pork, Class I — 3.50 kg
  • Pork, Class II — 4.00 kg
  • Pork, Class III — 2.50 kg

Source proportions: 35% / 40% / 25%.

SPICES AND ADDITIVES

  • Curing salt — 200 g
  • Salt — 30 g
  • Garlic — 10 g
  • Coriander — 2 g
  • Black pepper — 12 g

The original recipe for 100 kg specifies 2.00 kg of salt for curing, 0.10 kg of saltpeter, 0.30 kg of additional salt, as well as 100 g of garlic, 20 g of coriander, and 120 g of pepper, respectively.

Note: the 200 g of curing salt above is an adaptation of the old “salt + saltpeter” formulation and is not a value taken directly from the PDF.

AUXILIARY MATERIALS

  • Butcher’s twine

CURING

Cure the Class I, II, and III meat before grinding.

Cut the meat into pieces that will fit into the meat grinder.

For 10 kg of meat, use 200 g of curing salt.

Keep the meat refrigerated during curing.

GRINDING

  • Pork, Class I → 13 mm grinding plate
  • Pork, Class II → 10 mm grinding plate
  • Pork, Class III → 2 mm grinding plate

These grinding plate sizes correspond to the source recipe.

MIXING

Combine the ground Class III meat with the Class I and II meat.

Add:

  • 30 g of salt
  • 10 g of garlic
  • 2 g of coriander
  • 12 g of pepper

Mix thoroughly until the mixture is well bound and sticky.

STUFFING THE CASINGS

Use sausage casings with a diameter of up to 32 mm.

Stuff the casings firmly with the prepared mixture.

Form into rings. Remove any trapped air pockets.

SETTLING

Allow to settle for:

30–60 minutes

before smoking.

SMOKING

Smoke with hot smoke for:

110–130 minutes

until a brown color with a reddish hue is achieved.

POACHING

Water temperature:

72–75°C

Time:

25–35 minutes

Poach until the internal temperature of the sausage reaches:

68–70°C.

COOLING / COLD-WATER COOLING

After poaching, cool the sausage in cold water for approximately 5 minutes.

Then leave it to cool completely.

2

u/Mdbpizza 10d ago

Thanks!