Meats and Sausages
Beef Ham Sausage (Kiełbasa szynkowa wołowa)
Beef ham sausage is similar to ham sausage, the difference is that no pork meat is used. the sausage is called beef ham sausage due to solid chunks of beef ham in its texture.
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 800 g | 1.76 lb |
| Beef with connective tissue | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Sugar | 2 g | 1 tsp |
Instructions
- Curing. Cut lean beef into 3/4” (20 mm) chunks, mix with salt and cure #1. Place in a container, cover with cloth and keep in refrigerator for 2 days.
- Cut beef with connective tissue into 3/4” (20 mm) chunks, mix with salt and cure #1. Place in a second container, cover with cloth and keep in refrigerator for 2 days.
- Allocate cure # 1 and salt amounts proportionally according to the recipe.
- Grind beef with connective tissue with 1/8” (3 mm) plate.
- Using food processor emulsify ground beef adding 50% (100 ml, 3 oz fl) crushed ice or cold water. Add spices during this step.
- Mix lean beef chunks with emulsified meat.
- Stuff into beef bungs or 100-120 mm synthetic fibrous casings. Sausage in beef bungs 35-50 cm (14-20”) long and laced up with twine. Two loops lengthwise and loops across the bung every 4-6 cm (1.5-2 1/4”). Fibrous casings: 35 cm-40 cm (14-16”) long and laced up with twine. Two loops lengthwise and loops across the casings every 4-5 cm (1.5-2”).The ends tied up with twine, hanging loop 10-12 cm (4-5”) on one end.
- Hang for 1-2 hours at room temperature.
- Apply hot smoke for 120-150 min until casings develop light brown color with a pink tint.
- Cook in water at 72-75° C (161-167° F) for 100-130 min until the sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.
