Meats and Sausages
Beer Sausage - Polish (Kiełbasa piwna)
There is no beer in this recipe although the name may imply otherwise. The sausage derives its name from the final shape of its casing. Pork or beef bladders when stuffed with meat and sewn on both ends, resembled a little beer barrel and this is how the name was created.
| Meats | Metric | US |
|---|---|---|
| Pork butt* | 500 g | 1.10 lb |
| Beef, lean | 200 g | 0.44 lb |
| Jowls or hard fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure # 1 | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| White mustard seeds | 1.0 g | 1/2 tsp |
Instructions
- Grind pork with 3/8” (10 mm) plate.
- Grind jowls/fat with 3/8” (10 mm) plate.
- Grind beef with 1/8” (3 mm) plate.
- Mix all ground meats with spices together, add fat last.
- Stuff into large diameter casings. Originally, pork or beef bladders (sewn) 15-20 mm long and up to 100 mm were used. This created oval/egg shaped sausage, tied at one end and having 10-12 cm (4-5”) hanging loop.
- Hang for 12 hours at 2-6° C (35-43° F) OR dry at room temperature for 2-3 hours.
- Apply hot smoke for 100-125 min until light brown with red tint color is obtained.
- Cook: in water at 72-75° C (161-167° F) for 70-100 min until sausages reach 68-70° C (154-158° F) inside OR bake in smokehouse: in the last stage of smoking increase the temperature to 75-90° C (167-194° F) and maintain for 40-45 min until the sausages reach 68-70° C (154-158° F) temperature inside.
Notes
*pork butt (lean, semi-fat and with connective tissue)
