Podhalanska Sausage is made with lamb and pork

Podhalanska Sausage is made with lamb and pork. This sausage comes from the Southern part of Poland known as "Podhale" where the Tatry Mountains are located. For centuries it was a region where mountain men ("górale") raised sheep for their skins. The whole leather and sheepskin industry operated there and some of the finest master furriers came from that area. Sheep were wandering everywhere and it comes as no suprise that the regional cooking was based on that meat. So it is this sausage that employs sheep meat in its recipe.

1.	meat selection	Pork Grade II - 1.5 kg (3.3 lb) -you can use butt. Lean Lamb - 1.0 kg (2.2 lb) Fat Lamb - 2 kg (4.4 lb) Pieces of hard fat (fatback) - 0.5 kg (1.1 lb) Meat total : 5 kg (11 lb)	salt-used for curing	100 g	3.53 oz	6 Tbs
			salt-used for mixing	15 g	0.53 oz	2-1/2 tsp
			pepper	5 g	0.18 oz	2-1/3 tsp
	ingredients		allspice, ground	2.5 g	0.09 oz	1-1/3 tsp
			marjoram, dry	2.5 g	0.09 oz	4 tsp
			garlic	8 g	0.28 oz	3 cloves
			Cure #1	12.48 g	0.44 oz	2 tsp
2.	curing	Cut all meats into 2" (5-6 cm) cubes. Keep different meats in separate containers. Mix diced meats with 100 g salt, and Cure #1. Pack tightly in the containers and cover with a clean cloth. Keep for 2-3 days at 38º-42º F, (6º-8º C) or in refrigerator.
3.	grinding	A. grind pork and pork fat through a 3/8" (10 mm) plate. B. grind lean lamb through 1/2" (13 mm) plate C. grind fat lamb at least two times through 1/8" (2 mm) plate. Add to it 20-30 % water (in relation to its weight) which comes to about 400-600 ml (13-19 fluid oz). Add remaining 15 g salt, spices and mix together.
4.	mixing	Mix lean lamb with pork until gluey. Then add fat and fat lamb (C) that was already mix with spices. Mix everything well together. Taste your sausage, there is still time for changes.
5.	stuffing	Stuff tightly into 32-43 mm hog casings and make long rope with individual links 30-35 cm, (12-14") long. Using butcher's twine make a 4"-5" (10-12 cm) long loop at one end for hanging.
6.	drying	Hang for 12 hours at 35º-42º F, (2º-6º C) or for 1-2 hours at room temperature.
7.	smoking	Smoke with hot smoke 105º-140º F (41º-60º C) for 80-100 min until light brown color is obtained. Periodically re-arrange smoke sticks for even smoke distribution.
8.	cooking	poached in water at 161º-167º F, (72º-75º C) until internal meat remperature of 154º-158º F, (68º-70º C) is obtained. That should take about 25-35 min. baked in smokehouse. In the last 30 minutes of smoking increase temparature to 140º-176º F, (60º-80º C) when still applying smoke. Temperature as high as 194 F (90 C) is allowed for a short time as you are baking sausage on outside only.The sausage is done when internal meat temperature of 154º-158º F, (68º-70º C) is obtained.
9.	cooling	Hang for 12 hours at temperature below 64º F (18º C)
10.		If sausage was poached in water it should be submitted to second smoking : with cold smoke for 12 hours with warm smoke (75º-90º F, 24º-32º C) for 6 hours until brown color is obtained
11.	drying	Hang sausages for 2-3 days at 53-64 F (12-18 C) and 75-80 % humidity until they will attain 86 % of their weight before smoking. Divide links into pairs. If you will notice slight mold during drying just wipe it off as this is normal.
12.	storing	You can hang sausage at room temperature and consume as needed. It will still loose more moisture and will become drier.
	notes	original recipe calls for 2.5 g black pepper and 2.5 herbal pepper that is available in Poland. Herbal pepper is a mixture of mustard, caraway, marjoram, chili, sweet Hungarian paprika, hot paprika and bay leaves.