Zyviecka Sausage (Kiełbasa żywiecka)

Polish pork and beef smoked sausage from the city of Żywiec, the place where Polish best beer called “Żywiec” is made.

Pork, lean400 g0.88 lb
Pork, semi-fat200 g0.44 lb
Pork with connective tissue100 g0.22 lb
Beef, semi-fat150 g0.33 lb
Hard fat trimmings150 g0.33 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
Sugar1.0 g1/5 tsp
  1. Dice lean pork into 3/4” (20 mm) pieces or grind through 3/4” (20 mm) plate.
  2. Grind semi-fat pork and hard fat trimmings with 3/8” (10 mm) plate.
  3. Grind pork with connective tissue and beef through 1/8” (3 mm) plate.
  4. Using food processor emulsify beef with pork with connective tissue adding 25% (60 ml, 2 oz fl) crushed ice or cold water. Add cure #1 and spices during this step.
  5. Adding salt mix lean pork until sticky, then add semi-fat pork and continue mixing. Add ground fat and emulsified meat and mix everything well together.
  6. Stuff into beef middles of any size, synthetic cellulose or fibrous casings. Form 35-40 cm (14-16”) straight links. The ends tied with a twine, hanging loop on one end.
  7. Hang for 12 hours at 2-6° C (35-43° F) OR for 2 hours at room temperature.
  8. Apply hot smoke for 110-130 min until brown color with a tint of red is obtained.
  9. Bake sausages-in the last stage of smoking for 40-60 min at 80-90° C (176-194° F) until sausages reach 68-70° C (154-158° F) internal temperature. Cool in air and refrigerate.
  10. OR cook in water at 72-75° C (161-167° F) for 40-60 min until sausages reach 68-70° C (154-158° F) internal temperature. Cool in cold water, dry briefly and refrigerate.

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