Meats and Sausages
Beer Sausage with Goose Meat (Kiełbasa piwna z gęsiną parzona podsuszana)
Polish semi-dry sausage.
| Meats | Metric | US |
|---|---|---|
| Beef trimmings | 350 g | 0.77 lb |
| Goose meat (without fat and skin) | 650 g | 1.43 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 1.0 g | 1/5 tsp |
| Pepper, white | 2.0 g | 1 tsp |
| Potato flour | 10 g | 0.35 oz |
Instructions
- Grind beef through 1/4” (5 mm) plate.
- Grind goose through 1/8” (3 mm) plate.
- Add salt and cure #1 to beef and goose meat and mix together until sticky. Then add spices and potato flour and mix again.
- Stuff firmly into beef middles or 100 mm synthetic fibrous casings. Make 15-20 cm (6-8”) long links. Make a hanging loop.
- Hang for 120 min at room temperature.
- Apply hot smoke for 80 - 100 minutes until casings develop light brown color with red tint.
- Cook in water at 75-78° C (167-172° F) for for 60-90 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in for 15 minutes in cold water, wipe off dry. The inside temperature of the sausage should be about 12° C (53° F).
- * Apply cold smoke for 12 hours until sausages develop brown color with red tint.
- Store in refrigerator or at 12° C (53° F).
Notes
* optional step. During this step the sausage will lose more moisture and will become a semi-dry product that can be kept at cool room temperature.
Originally, the sausage was stuffed into pork or veal bladders.
Originally, the sausage was stuffed into pork or veal bladders.
