Meats and Sausages
Bialostocka Sausage with Goose Fat
Bialostocka Sausage with Goose Fat owns its name to the city of Bialystok. It is a semi-dry sausage which can be kept at room temperature.
| Meats | Metric | US |
|---|---|---|
| Lean beef rich in connective tissue | 500 g | 1.10 lb |
| Regular or lower grade beef | 300 g | 0.66 lb |
| Goose fat, skin included | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/2 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 1.0 g | 1/5 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Garlic | 3.0 g | 1 clove |
| Potato flour | 30 g | 1 oz |
Instructions
- Grind beef with connective tissue through 3 mm plate. Grind other beef through 5 mm plate. Grind partially frozen goose fat through 8 mm. The temperature of the goose fat should not be higher than 6° C (42° F).
- Using food processor emulsify ground beef with connective tissue adding 20-30% (100 ml or 3 oz fl) cold water. Add all ingredients and spices (except potato flour) during this step .
- Mix (knead) regular beef until sticky. Add emulsified beef then goose fat and finally potato flour. Mix everything together.
- Stuff firmly into beef rounds or 40-50 mm hog casings. Make rings. Tie the ends together.
- Hang for 120 min at room temperature.
- Apply hot smoke for 90-110 minutes until casings develop light brown color with a red tint.
- Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in air for 12 hours at 18° C (64° F) or lower or immerse in cold water for 20 minutes. Wipe off moisture The sausage is done and may be placed in refrigerator. To extend its shelf life perform the following steps:
- Apply cold smoke for 12 hours. Leave in smokehouse for 12 hours.
- Dry (can be accomplished in smokehouse) for 12 hours at 12-15° C (53-59° F). Store at 12° C (53° F) or lower.
