The story behind the recipe
Schab po sztygarsku stands out right from the first cut: inside the slice, you can see the sausage, and on the outside, a golden crust of the roast. The sausage brings a smoky aroma, the onion forms the base of the sauce, and garlic and a small amount of cumin tie everything together. This is a different recipe than pork loin with prunes and a good option for a Sunday dinner.
Schab sztygarski has been listed as a traditional product for the Silesian Voivodeship since December 18, 2007. The Silesian Flavors portal also documents the preparation of meat with sausage, browning, and further cooking in broth. Our quantities and schedule are a home adaptation: we use one not too thick piece of sausage, bake it covered, and check the readiness with a thermometer.
Choose a middle, even piece of boneless pork loin without cutting it into fillets. The sausage should already be heat-treated and ready to eat, not raw white sausage. Nevertheless, the entire center of the stuffed roast must be well heated: the sausage during stuffing comes into contact with raw meat. The golden surface alone does not indicate what is happening inside.
Ingredients
Ingredients
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1000 g boneless pork loin (an even middle piece)
Abroad: boneless pork loin roast; Schweinelachs -
200 g smoked sausage, ready to eat (a straight piece matching the length of the pork loin; not raw)
Abroad: fully cooked smoked Polish sausage - 250 g onion (sliced into feathers)
- 2 cloves garlic (crushed)
- 20 g lard (or 20 ml of rapeseed oil)
- 300 ml broth (low-salt; plus a bit of hot water)
- 1 tsp (5 ml) sweet paprika
- ½ tsp (2.5 ml) cumin (lightly crushed)
- 6 g salt (approximately; consider the sausage and broth)
- ½ tsp (2.5 ml) pepper
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1 tsp (5 ml) potato starch (optional for the sauce; mix with 2 tablespoons of cold water)
Abroad: potato starch; Kartoffelstärke
Method, step by step
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Read the entire instruction and prepare a sharp narrow knife, a cutting board for raw meat, kitchen twine, a thermometer, and a covered baking dish. Preheat the oven to 170°C top and bottom. Check the label to see if the sausage is ready to eat; the term "smoked" alone does not guarantee this.
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Pat the pork loin dry with a paper towel; do not wash it under running water. Cut off only any protruding membranes and excess thick fat. Along the center, make a narrow tunnel, guiding the knife parallel to the board, with the blade facing away from your hand. You can cut a longer piece from both ends, connecting the openings; do not pierce the sides.
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Peel the sausage from its inedible casing. Slide it into the center tunnel without forcing the meat apart. If the piece is too long, trim it so that it does not stick out clearly from both ends. Tie the pork loin with twine every 2–3 cm to give it an even shape. The photo shows the raw pork loin after stuffing and tying.
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Mix the garlic, salt, pepper, paprika, and cumin. Rub the mixture on the outside of the meat. Wash your hands, the board, and tools after contact with raw pork; prepare a clean board for the finished roast. Measure the broth and chop the onion so that the meat is not left unattended on the fire after browning.
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Heat the lard in a suitable browning dish or in a separate pan. Brown the pork loin on all sides for a total of about 8–10 minutes, turning with tongs without piercing with a fork. Lower the heat, add the onion, and heat for 2–3 minutes. Do not burn the paprika or garlic.
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Pour in 300 ml of broth, scraping up the browned bits from the bottom, but not the black burnt parts. If you are frying in a pan, transfer the meat, onion, and liquid to the baking dish. Cover and place in the oven. Bake for approximately 60–85 minutes, depending on the diameter of the pork loin and the initial temperature; start checking earlier.
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After about 50 minutes, check the center of the filling and the meat directly next to it with a thermometer. The target is at least 74°C at the coldest checked point. If it is cooler, continue baking and recheck. If the liquid has evaporated too much, add a bit of hot water. Time is a guideline; measurement determines readiness.
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Transfer the finished meat to a clean board and let it rest for 10–15 minutes, loosely covered. In the meantime, bring the sauce with the onion to a boil. You can strain it or blend it. If you want it thicker, pour in the starch mixed with cold water, stirring constantly, and bring to a brief boil. Salt only after tasting.
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Remove all pieces of twine. Cut the roast across into slices about 1–1.5 cm thick, gently supporting it while cutting. Each slice should show the center of the sausage. Pour hot sauce over and serve immediately with your chosen side; do not place the finished meat on the board used for raw pork.
Photos
