Meats and Sausages
Zulavska Sausage (Kiełbasa żuławska pieczona)
Polish pork and beef sausage, smoked and baked.
| Meats | Metric | US |
|---|---|---|
| Pork, semi-fat | 600 g | 1.36 lb |
| Beef, lean | 300 g | 0.66 lb |
| Beef with connective tissue | 50 g | 0.11 lb |
| Beef trimmings | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 1.0 g | 1/2 tsp |
| Hot paprika | 0.5 g | 1/4 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Marjoram, ground | 0.3 g | 1/5 tsp |
Instructions
- Grind semi-fat pork with 1/4 or 3/8” (8 mm) plate. Grind all beef with 1/8” (3 mm) plate.
- Using food processor emulsify all ground beef adding 10% (40 ml or 1.35 oz fl) cold water. Add all ingredients and spices during this step.
- Mix pork with emulsified meats.
- Stuff firmly into beef rounds or 36 mm hog casings. Make rings and tie the ends together. Hold for 60 min at room temperature.
- Smoking: dry - 20-30 min, thin smoke at 45-55° C (113-131° F); smoke - 80 min, thick smoke at 45-55° C (113-131° F); bake - 40-60 min, thin smoke at 75-90° C (167-194° F).
- Total time about 150 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
- Cool in air to 18°C (64°F) or lower. Keep refrigerated.
- To make a dry sausage continue with the following steps: Dry for 2-3 days at 12-18° C (53-64° F), 75-80% humidity until sample sausages achieve 83% yield. If a mold starts to appear on the sausages, it should be wiped off with a cloth.
- Cooked in water (80° C, 176° F) sausages are submitted to a secondary smoking: cold smoke (18° C, 64° F) for 24 hours OR with warm smoke (24-32° C, 75-90° F) for 12 hours. Then they are dried like the baked sausages (described above).
