Beef Sausage-Polish (Kiełbasa wołowa krajana pieczona)

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

Lean beef500 g1.10 lb
Beef with connective tissue150 g0.33 lb
Beef trimmings of all types and qualities350 g0.77 lb
Cold water80 ml1/3 cup
  • 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
  1. Cut lean beef into 1/2” (12 mm) cubes and mix with 1/2 of salt 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.
  2. Grind:
  3. beef with connective tissue through 1/8” (3 mm) plate.
  4. beef trimmings through 1/8” (3 mm) plate.
  5. Using food processor emulsify ground beef with 80 ml (1/3 cup) cold water. Add remaining salt, cure and spices during this step.
  6. Mix (knead) beef cubes until sticky. Add emulsified meat and mix all together.
  7. Stuff firmly into 55-65 mm synthetic fibrous casings making 40-45 cm (16-18”) links. Make a hanging loop.
  8. Hang for 12 hours in refrigerator or 3-4 hours at room temperature.
  9. 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.
  10. Cool in air.
  11. Keep refrigerated.

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