Bytomska Sausage (Kiełbasa bytomska)

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

Beef, lean750 g1.65 lb
Beef, lean or semi-fat rich in connective tissue150 g0.33 lb
Hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1-1/2 tsp
Coriander0.5 g1/4 tsp
Garlic1.5 g1/2 clove
  1. Grind lean beef with 1/4” (6 mm) plate.
  2. Grind fat with 1/4 (6 mm) plate.
  3. Grind beef with connective tissue with 1/8” (3 mm) plate.
  4. Using food processor emulsify beef rich in connective tissue adding 50 ml (3 tablespoons) of cold water. Add spices during this step.
  5. Mix ground beef with salt and cure # 1 until sticky. Add emulsified meat and ground fat and mix all together.
  6. Stuff into 36 mm hog casings.
  7. Hang at room temperature for 1 hour.
  8. Apply hot smoke for 1-2 hours.
  9. Cook in water at 80° C (176° F) until sausages reach 68-70° C (154-158° F) internal temperature.
  10. Cool sausages for 15 minutes in cold water and pat dry.
  11. Refrigerate.

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