Bytomska Sausage (Kiełbasa bytomska)

This beef sausage originates in the city of Bytom which lies in the southern part of Poland.

Calories: 210

Servings: 10

Prep time: 3 hours

Cook time: 30 minutes

Meats	Metric	US
Beef, lean	750 g	1.65 lb
Beef, lean or semi-fat rich in connective tissue	150 g	0.33 lb
Hard 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	1.5 g	1-1/2 tsp
Coriander	0.5 g	1/4 tsp
Garlic	1.5 g	1/2 clove

Instructions

Grind lean beef with 1/4” (6 mm) plate.
Grind fat with 1/4 (6 mm) plate.
Grind beef with connective tissue with 1/8” (3 mm) plate.
Using food processor emulsify beef rich in connective tissue adding 50 ml (3 tablespoons) of cold water. Add spices during this step.
Mix ground beef with salt and cure # 1 until sticky. Add emulsified meat and ground fat and mix all together.
Stuff into 36 mm hog casings.
Hang at room temperature for 1 hour.
Apply hot smoke for 1-2 hours.
Cook in water at 80° C (176° F) until sausages reach 68-70° C (154-158° F) internal temperature.
Cool sausages for 15 minutes in cold water and pat dry.
Refrigerate.

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