Beef Sausage-Polish (Kiełbasa wołowa krajana pieczona)

Polish smoked and baked sausage with visible chunks of solid beef.

Calories: 200

Servings: 10

Prep time: 3 hours

Cook time: 2.5 hours

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.

Available from Amazon

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.