Tomaszovska Sausage (Kiełbasa tomaszowska)

Polish pork and beef sausage from the city of Tomaszów.

Pork, semi-fat150 g0.33 lb
Beef, lean or semi-fat, without connective tissue150 g0.33 lb
Beef, lean or semi-fat with connective tissues400 g0.88 lb
Jowls, skinless150 g0.33 lb
Pork, veal or beef hearts150 g0.33 lb
  • Salt |18 g| 3 tsp
  • Cure #1 |2.5 g| 1/2 tsp
  • Pepper |1.5 g| 1 tsp
  • Marjoram |0.5 g| 1/2 tsp
  • Caraway |1.0 g| 1 tsp
  • Garlic |3.0 g| 1 clove
  • Maggi * |2.5 ml|1/2 tsp
  1. Grind: semi-fat pork - 3/8” (10 mm) plate; hearts - 3/8” (10 mm); beef without connective tissue - 3/8” (10 mm); beef with connective tissue - 1/8” (3 mm); jowls - 1/4” (5 mm).
  2. Using food processor emulsify beef with connective tissue adding 30-40% (120 ml, 1/2 cup) of ice or cold water. Add ground jowls and spices at this step.
  3. Mix ground hearts, beef without connective tissue and ground pork with salt and cure #1 until sticky. Add emulsified meats and remix all together.
  4. Stuff into 60 mm synthetic fibrous casings. Sausage in straight links, 16-18 “ 40-45 cm long. The ends tied with a twine, hanging loop 4-5” (10-12 cm) on one end. Hang for 2 hours at room temperature.
  5. Apply hot smoke for 80-100 min.
  6. Cook in water at 72-75° C (161-167° F) for 50-70 min until the sausages reach 68-70° C (154-158° F) internal temperature.
  7. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.
* Maggi® is the internationally famous cooking sauce.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs