Tomaszovska Sausage (Kiełbasa tomaszowska)

Polish pork and beef sausage from the city of Tomaszów.

Pork, semi-fat150 g0.33 lb
Beef, lean or semi-fat, without connective tissue150 g0.33 lb
Beef, lean or semi-fat with connective tissues400 g0.88 lb
Jowls, skinless150 g0.33 lb
Pork, veal or beef hearts150 g0.33 lb
  • Salt |18 g| 3 tsp
  • Cure #1 |2.5 g| 1/2 tsp
  • Pepper |1.5 g| 1 tsp
  • Marjoram |0.5 g| 1/2 tsp
  • Caraway |1.0 g| 1 tsp
  • Garlic |3.0 g| 1 clove
  • Maggi * |2.5 ml|1/2 tsp
  1. Grind: semi-fat pork - 3/8” (10 mm) plate; hearts - 3/8” (10 mm); beef without connective tissue - 3/8” (10 mm); beef with connective tissue - 1/8” (3 mm); jowls - 1/4” (5 mm).
  2. Using food processor emulsify beef with connective tissue adding 30-40% (120 ml, 1/2 cup) of ice or cold water. Add ground jowls and spices at this step.
  3. Mix ground hearts, beef without connective tissue and ground pork with salt and cure #1 until sticky. Add emulsified meats and remix all together.
  4. Stuff into 60 mm synthetic fibrous casings. Sausage in straight links, 16-18 “ 40-45 cm long. The ends tied with a twine, hanging loop 4-5” (10-12 cm) on one end. Hang for 2 hours at room temperature (optional step, but recommended).
  5. Apply hot smoke for 80-100 min.
  6. 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.
  7. Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Keep refrigerated.
* Maggi® is the internationally famous cooking sauce.

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