Homemade palcówka
Do you want to make your own dry-cured sausage? Be sure to try our recipe for homemade... palcówka! This aromatic sausage will appeal to everyone! We're sure that once you make it, it will become a permanent part of your menu. This delicacy is a must on your festive table!
Notes
Recipe for homemade palcówka
Preparation:
About 20 minutes before adding to the meat, dissolve the starter culture in a small amount of water (approx. 20–30 ml). Cut the pork neck into cubes about 1–3 cm in size, and dice the fatback a bit finer. Season the meat and add the culture. Optionally, you can also add a bison grass infusion—pour 50 ml of hot water over a few blades of bison grass, and when the infusion cools, add it to the meat. Mix everything thoroughly (for about 20 minutes). Leave at room temperature for about 3–4 hours, then refrigerate for about 24 hours. Prepare the pork casings—rinse them and soak them in lukewarm water about 2–3 hours beforehand. Using a sausage stuffer, fill the casings with the meat; if you don't yet have a stuffer, you can do this by using your fingers. Hang the sausages prepared this way at room temperature (18–21°C) for about 6–10 days—the time needed for maturation and drying. You can vacuum-seal the finished palcówka in a pouch and store it in the refrigerator.
