Meats and Sausages
Bacon Sausage (Kiełbasa boczkowa)
Pork belly gives this Polish sausage its name. When cured and smoked it develops a bacon like flavor. A great sausage for all bacon lovers.
| Meats | Metric | US |
|---|---|---|
| beef, lean or semi-fat | 250 g | 0.55 lb |
| beef with connective tissue | 150 g | 0.33 lb |
| pork trimmings with connective tissue | 250 g | 0.55 lb |
| pork belly | 250 g | 0.55 lb |
| skinless jowls (or belly) | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| pepper | 2.0 g | 1 tsp. |
| sugar | 1.0 g | 1/5 tsp. |
| garlic | 3.5 g | 1 clove |
| paprika | 1.0 g | ½ tsp |
| coriander | 1.0 g | ½ tsp |
| ginger | 0.5 g | ⅓ tsp |
| water | 90 ml | 3 oz fl |
Instructions
- Grind: beef with connective tissue-1/8” (3 mm) plate, pork with connective tissue-1/8” (3 mm) plate, jowls-1/8” (3 mm) plate, lean or semi-fat beef -1/4” (5 mm) plate.
- Dice pork belly into ½” (12 mm) cubes.
- Using a food processor emulsify beef with connective tissue and pork with connective tissue adding 90 ml of crushed ice or cold water. Add ground jowls and spices during this step.
- Adding salt and cure #1 mix lean beef until sticky. Add emulsified mixture and diced pork belly and remix all together.
- Stuff into 70 mm synthetic fibrous or cellulose casings and tie the ends with twine. Form straight sausage links 14-16” (35-40 cm), 4-5” (10 cm) hanging loop on one end.
- Hang for 2-3 hours at room temperature.
- Apply hot smoke for 100 min.
- Cook in water at 75° C (167° F) for 80 minutes until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse (or shower) for 10 minutes in cold water to cool sausages to 12° C (53° F) or lower. Dry briefly in air and refrigerate.
Notes
For best quality sausage, cut meats into 1" (25 mm) pieces and cure (separately) with salt and cure #1 for 48 hours in refrigerator. Then proceed to grinding.
