Kielbasa

Method

Chill the pork shoulder and back fat to 4°C, then cut into small cubes and mince together using a chilled mincer or food processor in short bursts until you achieve a coarse texture. Mix the minced meat with sea salt and curing salt, working it for 5 minutes until tacky and well combined. Fold in the garlic, black pepper, marjoram and caraway seeds, mixing thoroughly. Soak the natural casings in lukewarm water for 30 minutes to soften them. Using a sausage stuffer, carefully fill the casings to form links about 25 centimetres long, tying off with butcher's twine. Hang the kielbasa in a cool place (10-15°C) to cure and dry for 2-3 weeks until the casings feel slightly papery. Finish by cold smoking over oak or beech wood for 6-8 hours, or poach gently in simmering water at 65°C for 90 minutes if fresh kielbasa is preferred.