Meats and Sausages
Bałtycka Sausage (Kiełbasa bałtycka)
A popular Polish sausage in the Northern-Baltic Sea area.
| Meats | Metric | US |
|---|---|---|
| Pork (butt, belly trimmings) | 500 g | 1.10 lb |
| Beef | 400 g | 0.88 lb |
| Back fat or fat trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Garlic | 3.0 g | 1 clove |
| Water | 60 ml | 2 oz fl |
Instructions
- 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.
- Emulsify beef in food processor adding 60 ml cold water. Add spices during this step.
- Mix ground pork with beef until sticky. Add ground fat and mix again.
- Stuff into 36 mm hog casings. Form 50-70 cm (20-28”) links and tie up ends making rings.
- Hang for 12 hours at 2-6° C (35-43° F). Drying is also allowed at room temperature for 2-3 hours.
- Apply hot smoke for 120-150 min until brown color is obtained
- 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).
- 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.
- Cool in air at 18°C (64° F) or lower.
- Store in refrigerator.
Notes
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.
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.
