Tomaszovska Sausage (Kiełbasa tomaszowska)

Polish pork and beef sausage from the city of Tomaszów.

MeatsMetricUS
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
Ingredients
  • 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
Instructions
  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.
  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.
Notes
* Maggi® is the internationally famous cooking sauce.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs