Bałtycka Sausage (Kiełbasa bałtycka)

A popular Polish sausage in the Northern-Baltic Sea area.

Pork (butt, belly trimmings)500 g1.10 lb
Beef400 g0.88 lb
Back fat or fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Garlic3.0 g1 clove
Sugar2.5 g1/2 tsp
Water60 ml2 oz fl
  1. Grind: lean pork through 1/2” (12 mm) plate; soft fat trimmings through 1/8” (3 mm) plate; back fat or hard fat trimmings with 3/8” (9 mm) plate; beef through 1/8” (3 mm) plate.
  2. Emulsify beef in food processor adding 60 ml cold water. Add spices during this step.
  3. Mix ground pork with beef until sticky. Add ground fat and mix again.
  4. Stuff into 36 mm hog casings. Form 50-70 cm (20-28”) links and tie up ends making rings.
  5. Hang for 12 hours at 2-6° C (35-43° F). Drying is also allowed at room temperature for 2-3 hours.
  6. Apply hot smoke for 120-150 min until brown color is obtained
  7. Cook sausages: in water at 72-75° C (161-167° F) for 25-35 min until the meat reaches internal temperature of 68-70° C (154-158° F).
  8. OR: in the last stage of smoking bake sausages for 30 min at 75-90° C (167-194° F) until sausages reach 68-70° C (154-158° F) temperature inside.
  9. Cool in air at 18°C (64° F) or lower.
  10. Store in refrigerator.
In the past additional steps were added to produce a semi-dry Baltycka sausage that could be kept at room temperature.

Water cooked sausages were submitted to a secondary smoking:
with cold smoke for 48 hours OR
with warm smoke (24-32° C, 75-90° F) for 24 hours until casings develop dark brown color.

Baked sausages were submitted to drying only:
The sausage was dried for 7-12 days at 12-18° C (53-64° F), 75-80% humidity until sample sausages achieved 82% yield. If mold appeared it was wiped off with a cloth.

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