Polish Sausage Links are little sausages, kind of a hot dog

Polish Sausage Links (Parówki) are little sausages, kind of a hot dog and of similar fine texture and taste. Those fully cooked small sausages are often served hot for breakfast by boiling them shortly in hot water. Then when placed on a plate they are known to emit steam ("para" in Polish) and since the name parówka.

1.	meat selection	1. Pork Grade I, lean meat, parts of butt, ham 2.2 lb (1 kg), 2. Pork Grade III, , picnic, 2.2 lb, (1 kg), 3. Beef Grade I, 3.3 lb (1.5 kg) 4. Jowl Fat. 3.3 lb (1.5 kg) Meat total : 11 lb (5 kg) Read Meat Classes	salt pepper sugar nutmeg garlic (optional) Cure # 1	105 g 4 g 10g 3 g 3 g 10 g	3.7oz 0.15oz 0.35oz 0.10oz 0.10oz 0.35oz	5 ⅓ Tbs. 2 tsp. 1 Tbs 1¼ tsp 1 clove 2 tsp.
	ingredients
2.	curing	Cut meat into 2" dimeter pieces and keep pork and beef in separate containers. Mix together 2 tsp Instacure # 1, 1 Tbp of sugar and 5 Tbs of salt and divide proportionally between pork , pork fat and beef. Mix meat with dry mix together and pack tightly in containers (one for each type of meat) to get rid of air. Cover with parchment or leave some space on top of the containers and cover with a lid. Place in refrigerator for 72 hrs.
3.	grinding	Grind beef and pork with 3/8" (10 mm) plate, fat pork (jowl) with 1/8" (3 mm) plate but keep fat separate. Grind 2 - 3 times.
4.	mixing	Add 40 - 50 % cold water - 4.4 - 5.5 lb (2 - 2.5 litres) to ground beef and pork , and mix together until water is fully absorbed by meat. Add all remaining ingredients plus ground fat into the meat and mix everything well together.
5.	stuffing	Stuff mixture medium hard into 22 - 24 mm sheepcasings and form 5 - 6" (12 - 14 cm) links. Prick any visible air pockets with a needle. Keep the total number of links an even number as it will be easier to divide them later into pairs.
6.	drying	Leave it hanging on smoke sticks at room temperature, 64 - 68º F, (18 - 20º C) for 15 - 30 min.
7.	smoking	Sausage is hot smoked 104 - 140 F (40 - 60 C) for 70 min until the color becomes light pinkish with some yellow tint in it. Rotate smoke sticks during smoking.
8.	cooking	Poaching with hot water at 158 - 162 F (70 - 72 C) until the internal temperature reaches 154 - 158 F (68 - 70 C).
9.	cooling	Shower with cold water and cool down to 52 F (12 C). At home conditions try to bring it down to at least 64 F (18 C). When sausages are cooling down, it is a good idea to shower them with boiled water.
10.	storing	Store in refrigerator
	notes	In order to achieve a fine texture of emulsified sausage which is a hot dog, we have to grind meat 2 - 3 times with the small grinder plate (1/8"). Best way to serve is to poach it again in hot water..