Bydgoska Sausage (Kiełbasa bydgoska)

The sausage from the Polish city of Bydgoszcz.

Beef400 g0.88 lb
Beef with connective tissue200 g0.44 lb
Fat trimmings300 g0.66 lb
Veal or beef trimmings, connective tissue, pork skins100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper*1.5 g3/4 tsp
Garlic1.5 g1/2 clove
  1. Add equal amount of water to meat trimmings and skins (if used) and cook at 95° C (203° F) until soft. Save meat stock.
  2. Grind beef with 1/4” (6 mm) plate.
  3. Grind beef with connective tissue with 1/8” (3 mm) plate.
  4. Grind meat trimmings and skins (boiled) with 1/8” (3 mm) plate.
  5. Grind fat trimmings with 5/16” (8 mm) plate.
  6. Using food processor emulsify beef with connective tissue and meat trimmings adding 100 ml (3.5 oz fl) of meat stock. Add all ingredients when emulsifying.
  7. Mix ground beef with ground fat trimmings. Add emulsified meat and mix everything together.
  8. Stuff into 60-70 mm synthetic fibrous casings. Sausage in straight links, 40-45 cm (16-18 “) long. The ends tied with a twine, hanging loop (10-12 cm, 4-5”) on one end.
  9. Hang for 30-60 min at room temperature.
  10. Apply hot smoke for 100-120 min.
  11. Cook in water at 72-75° C (161-167° F) for 50-70 min until the sausages reach 68-70° C (154-158° F) internal temperature.
  12. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.
* The original recipe allowed replacing the natural pepper with a double amount of herbal pepper (white mustard seed, caraway, marjoram, chili, hot and sweet paprika, bay leaf).

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