Tuchowska Sausage (Kiełbasa tuchowska)

Polish pork and beef smoked sausage. The origin of this Polish sausage is Tuchoów, the city with long tradition in making quality sausages. It lies about 80 km (50 miles) from Krakow, at the foothills of Carpathian Mountains (Karpaty).

Pork, lean600 g1.32 lb
Beef, lean200 g0.44 lb
Hard fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic3.0 g1 clove
  1. Grind: pork with 3/8” (10 mm) plate; beef with 1/8” (3 mm) plate; fat with 3/8” (10 mm) plate.
  2. Using food processor emulsify half of ground beef (100 g) adding 30-35% (30 ml, 1 oz fl) crushed ice or cold water. Add cure #1 and spices at this stage.
  3. Adding salt mix remaining half of beef with pork until sticky. Add fat and emulsified meat and mix everything together.
  4. Stuff into 36 mm or larger hog casings. Form straight links 30-40” (80-100 cm) long, both ends tied with twine. Sausages hung on smoke sticks in the middle on themselves.
  5. Hang for 12 hours at 2-6° C (35-43° F) OR dry for 2-3 hours at room temperature. This is an optional conditioning step that provides more time for sodium nitrite (cure #1) to develop strong color and curing flavor.
  6. Apply hot smoke for 120-140 min, then bake sausages at 80-85° C (176-185° F) for 30 - 45 minutes. Total time 150-170 min until sausages reach 68-70° C (154-158° F) internal temperature and casings develop brown color.
  7. Cool in air to 18° C (64° F) or lower. The sausage is ready to eat.
  8. Apply cold smoke at 18° C (68° F) for about 12 hours or warm smoke (24-32° C, 75-90° F) for about 6 hours until dark brown color is obtained. This smoking step was performed in the past to remove more moisture in order to develop a semi-dry sausage that will last longer at room temperature.
  9. Cool sausages in air to 18° C (64° F) or lower.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages