Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 400 g | 0.88 lb |
| Pork, semi-fat | 200 g | 0.44 lb |
| Pork with connective tissue | 100 g | 0.22 lb |
| Beef, semi-fat | 150 g | 0.33 lb |
| Hard fat trimmings | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Garlic | 3.0 g | 1 clove |
Instructions
- Dice lean pork into 3/4” (20 mm) pieces or grind through 3/4” (20 mm) plate.
- Grind semi-fat pork and hard fat trimmings with 3/8” (10 mm) plate.
- Grind pork with connective tissue and beef through 1/8” (3 mm) plate.
- 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.
- 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.
- 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.
- Hang for 12 hours at 2-6° C (35-43° F) OR for 2 hours at room temperature.
- Apply hot smoke for 110-130 min until brown color with a tint of red is obtained.
- 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.
- 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.
