Directions

This hot-smoked “Kielbasa Glogowska” comes from Marianski and Gebarowski’s book “Polish Sausages: Authentic Recipes and Instructions.” For any potential buyer of the book, I have to note that the advertising and description of the volume is somewhat misleading, but the recipes are worth twice the price , set for it on Amazon. Just keep in mind that the book indeed lists the “official” Polish government’s (Cold War era) recipes. That’s the excellent part; the rest of information on “how to get there at home settings” has some substantial shortcuts and omissions. A huge chunk of the text is copy\pasted from Marianski’s other two books. Also, the book would benefit from a serious editorial work. Yet, I have to re-state that the recipes alone warrant a lot higher price for the book than listed on Amazon.
As for the Kielbasa Glogowska, the recipe is simple and good. Nothing special, nothing extravagant, just decent hot-smoked polish sausage in the way it can be enjoyed by anyone.
Pork Class I: 35%; Class II – 55%; Class III—10%. I used two Boston butts to get just 2002gr of forcemeat; the rest went to my wife’s “golubtsi.” Unlike dry-cured sausages, you have to consume hot-smoked ones quickly and, therefore, it’s not advisable to make a lot.
All pork was diced into around 20mm cubes. Each class of pork was mixed with salt and cure#1 ( the usual for hot-smoked – 1.8% salt and 0.25% of cure) and left in fridge for 3 days. Then pork class II went through 10mm plate. Class 3 went through 3mm with subsequent emulsification with around 5% water. Then 0.2% BP and 0.3% fresh garlic was added, mixed with everything, and staffed into hog casings.

After 2hrs hanging at the room temperature, the sausages went into the smoker.
I’ve added a step that is omitted in the book: before adding the smoke, apply heat at least for 15 minutes until sausages ready to receive the smoke and become somewhat “reddish” in the color. Then smoke for 90 minutes (I used hickory with pecan) at 45-80C (113-175F). I set my smoker at 170F. Afterwards, bake at 85C(185F) – with some smoke if needed – until internal temp. reaches 68-72C (154-160F). Marianski list 30 minutes, but mine took a lot longer to get to 155F. Unlike with most hot-smoked sausages, the cooling occurs in air until 15C (59F).