When we think about childhood flavors, about smells floating from home kitchen or grandfather’s smokehouse in the countryside, one of the first associations is for many of us Rzeszów sausage. In the times of the Polish People’s Republic she was a real rarity. Today we can do it in your home kitchen and remember why we loved her so much. All you need is a little desire, good meat and a pinch of cardamom – because it is he who makes Rzeszów sausage taste special.
Some sausages are pepper, others more garlic or with a smoke aroma. Rzeszów sausage is one of a kind. Seemingly it looks like any other: a mixture of pork and beef, seasoned with salt, pepper and garlic. And yet it stands out with something that is difficult to capture immediately. This something is cardamom – a spice that we usually don’t associate with meat.
It is the cardamom that makes this taste be so remembered. We add it very little, but it is enough to give the whole subtle, slightly spicy aroma. In combination with smoking, this creates an effect that is impossible to counterfeit. No wonder that in the Polish People’s Republic we loved her so much – this a bit of cardamom was a breeze of the orient in these gray times.
Homemade products have one huge advantage over store – they are ours. There is something special about the fact that we know exactly what we put inside. We know what meat they were made of, we can season them at our own discretion. There is no room for chemical additives or preservatives.
Rzeszów sausage It has an additional advantage for people with farms – this is a great way to use the meat of various classes, which often stay after the partition. You don’t have to buy anything special or expensive, all you need is a well -chosen set of ingredients and some patience.
Ingredients:
- 2.3 kg of the pocket bars,
- 1.6 kg of pork shoulder,
- 0.5 kg of oily pork,
- 0.5 kg of beef blade,
- 30 g of plain salt,
- 40 g of cured salt,
- 2 teaspoons of ground black pepper,
- 1-2 g of ground cardamom,
- 1 clove of garlic,
- Pork intestines.
Preparation:
Cut the meat into cubes – about two -centimeter. Grind the greasy pieces finely, and thinner through a thicker strainer. Then we combine everything in a large bowl, add garlic, pepper, salt and – of course – cardamom. Mix everything with your hands to combine all ingredients. We cover the finished mass and put in the fridge for 24 hours to pass with taste.
In the meantime, we prepare the intestines – soak them for several hours in warm water and rinse inside. Then fill them with meat mass, preferably using a stuffer. We hang sausages on a stick – we do not turn them into the loop. If air bubbles appear, we gently prick the intestines with a needle.
We dry the sausages for several hours at room temperature or in a ventilated place. Then we smoke for about 3 hours at a temperature of 60 ° C. After this time, bake at 80 ° C for the next hour, until the sausage reaches a temperature of 68-72 ° C. Finally, we allow them to cool down and dry for a clock in a cool, airy place.
Source: NowowoPuje.pl
