Zulavska Sausage (Kiełbasa żuławska pieczona)

Polish pork and beef sausage, smoked and baked.

Pork, semi-fat600 g1.36 lb
Beef, lean300 g0.66 lb
Beef with connective tissue50 g0.11 lb
Beef trimmings50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Hot paprika0.5 g1/4 tsp
Allspice0.5 g1/4 tsp
Marjoram, ground0.3 g1/5 tsp
  1. Grind semi-fat pork with 1/4 or 3/8” (8 mm) plate. Grind all beef with 1/8” (3 mm) plate.
  2. 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.
  3. Mix pork with emulsified meats.
  4. Stuff firmly into beef rounds or 36 mm hog casings. Make rings and tie the ends together. Hold for 60 min at room temperature.
  5. 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).
  6. Total time about 150 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
  7. Cool in air to 18°C (64°F) or lower. Keep refrigerated.
  8. 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.
  9. 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).

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