Beer Sausage with Goose Meat (Kiełbasa piwna z gęsiną parzona podsuszana)
Polish semi-dry sausage.
|Beef trimmings||350 g||0.77 lb|
|Goose meat (without fat and skin)||650 g||1.43 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3-1/3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Sugar||1.0 g||1/5 tsp|
|Pepper||2.0 g||1 tsp|
|Potato flour||10 g||0.35 oz|
- Grind beef through 1/4” (5 mm) plate.
- Grind goose through 1/8” (3 mm) plate.
- Add salt and cure #1 to beef and goose meat and mix together until sticky. Then add spices and potato flour and mix again.
- Stuff firmly into beef middles or 100 mm synthetic fibrous casings. Make 15-20 cm (6-8”) long links. Make a hanging loop.
- Hang for 120 min at room temperature.
- Apply hot smoke for 80 - 100 minutes until casings develop light brown color with red tint.
- 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.
- Cool in for 15 minutes in cold water, wipe off dry. The inside temperature of the sausage should be about 12° C (53° F).
- Apply cold smoke for 12 hours until sausages develop brown color with red tint.
- Hang for 12 hours at 12-15° C (53-59° F). This may be accomplished in the smokehouse.
Originally the sausage was stuffed into pork or veal bladders.