Meats and Sausages
Beef Sausage-Polish (Kiełbasa wołowa krajana pieczona)
Polish smoked and baked sausage with visible chunks of solid beef.
| Meats | Metric | US |
|---|---|---|
| Lean beef | 500 g | 1.10 lb |
| Beef with connective tissue | 150 g | 0.33 lb |
| Beef trimmings of all types and qualities | 350 g | 0.77 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3-1/3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 1.0 g | 1/5 tsp |
| Pepper | 4.0 g | 2 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| Garlic | 3.0 g | 1 clove |
| Cold water | 90 ml | 3 oz fl |
Instructions
- Cut lean beef into 1/2” (12 mm) cubes and mix with 1/2 of salt, sugar and cure #1. Pack tightly in a container, cover with cloth and leave for 72 hours in refrigerator. This curing step will impart a strong red color to the cubes (they are the show meat) so they will stand out when the sausage is sliced.
- Grind:
- beef with connective tissue through 1/8” (3 mm) plate.
- beef trimmings through 1/8” (3 mm) plate.
- Using food processor emulsify ground beef with 90 ml (3 oz fl) cold water. Add remaining salt, cure and spices during this step.
- Mix (knead) beef cubes until sticky. Add emulsified meat and mix all together.
- Stuff firmly into 55-65 mm synthetic fibrous casings making 40-45 cm (16-18”) links. Make a hanging loop.
- Hang for 12 hours in refrigerator or 3-4 hours at room temperature.
- Apply hot smoke for 100 min until casings become brown with red tint. Increase temperature to 75-90° C (167-194° F) and bake sausages for 30-40 min until sausages reach 68-70° C (154-158° F) internal temperature. A very thin smoke is allowed during baking.
- Cool in air.
- Keep refrigerated.
