Meats and Sausages
Bytomska Sausage (Kiełbasa bytomska)
This beef sausage originates in the city of Bytom which lies in the southern part of Poland.
| 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.
