Beer Sausage with Goose Meat (Kiełbasa piwna z gęsiną parzona podsuszana)

Polish semi-dry sausage.

Beef trimmings350 g0.77 lb
Goose meat (without fat and skin)650 g1.43 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Sugar1.0 g1/5 tsp
Pepper, white2.0 g1 tsp
Potato flour10 g0.35 oz
  1. Grind beef through 1/4” (5 mm) plate.
  2. Grind goose through 1/8” (3 mm) plate.
  3. Add salt and cure #1 to beef and goose meat and mix together until sticky. Then add spices and potato flour and mix again.
  4. Stuff firmly into beef middles or 100 mm synthetic fibrous casings. Make 15-20 cm (6-8”) long links. Make a hanging loop.
  5. Hang for 120 min at room temperature.
  6. Apply hot smoke for 80 - 100 minutes until casings develop light brown color with red tint.
  7. Cook in water at 75-78° C (167-172° F) for for 60-90 min until sausages reach 68-70° C (154-158° F) internal temperature.
  8. Cool in for 15 minutes in cold water, wipe off dry. The inside temperature of the sausage should be about 12° C (53° F).
  9. * Apply cold smoke for 12 hours until sausages develop brown color with red tint.
  10. Store in refrigerator or at 12° C (53° F).
* optional step. During this step the sausage will lose more moisture and will become a semi-dry product that can be kept at cool room temperature.
Originally, the sausage was stuffed into pork or veal bladders.

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