This sausage starts with a Kielbasa flavor profile, but the meat is changed and some of the meat is hand cut instead of being ground.
Here are a couple of photos of the end product.
Here is the recipe.
2 parts pork butt, 1 part beef - chuck roast, 1 part hand cut pork loin medium to large dice.
1814 gr meat
14 gr fresh garlic
26 gr kosher salt
13 gr coarse grind black pepper
9 gr paprika
2 gr marjoram leaves
Mix in the spices and grind fine (1/4 inch).
Fold in the hand cut pork loin.
Vacuum pack or use a large ziplock and age in the refrigerator for at least 1 day, up to 2 days.
Stuff into casings and allow to age, uncovered in the refrigerator on a rack, overnight to form a pellicle.
Next day hot smoke for 2 hours at 190 f for two hours or until an internal temperature of 160 f is reached. I used mesquite.
I hope you enjoy.
Until next time
Chef Leslie Bartosh