Polish Sausages Authentic Recipes And Instructions by Stanley Marianski & Adam Marianski & Miroslaw Gebarowski

Author:Stanley Marianski & Adam Marianski & Miroslaw Gebarowski [Marianski, Stanley]
Language: eng
Format: epub, azw3, mobi, pdf
Publisher: Bookmagic LLC
Published: 2015-01-24T22:00:00+00:00

with cold smoke for 24 hours.

with warm smoke (24-32° C, 75-90° F) for 12 hours

until casings develop brown color with a red tint.

Drying - For 4-6 days at 12-18° C (53-64° F), 75-80% humidity until sample sausages achieve 87% yield. If mold appears it should be wiped off with a cloth.

* The sausage is done when cooked. The additional steps increased the shelf life of the sausage so it could be kept at room temperature. Poached sausage may be cooled in water.

Beer Sausage with Goose Meat (Kiełbasa piwna z gęsiną parzona podsuszana)

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Beef class IV, 350 g (0.77 lb)

Goose meat (without fat and skin), 650 g (1.43 lb)

Ingredients per 1 kg (2.2 lb) of meat

Salt, 20 g (3-1/3 tsp)

Cure #1, 2.5 g (1/2 tsp)

Sugar, 1.0 g (1/5 tsp)

Pepper, 2.0 g (1 tsp)

Potato flour, 10 g (0.35 oz)

Curing - Cure meat, see curing meat for sausages.

Grinding - Beef class IV - 5 mm plate. Goose meat - 3 mm.

Mixing - Add salt and Cure #1 to beef and goose meat and mix together until sticky. Then add spices and potato flour and mix again.

Stuffing - Stuff firmly into beef middles or 100 mm synthetic fibrous casings. Make 15-20 cm (6-8”) long links. Make hanging loop.

Conditioning - Hang for 120 min at room temperature.

Smoking - Apply hot smoke for 80 - 100 minutes until casings develop light brown color with red tint.

Cooking - Cook in water at 75-78° C (167-172° F) for for 60-90 min until sausages reach 68-70° C (154-158° F) internal temperature.

Cooling - Cool in for 15 minutes in cold water, wipe off dry. The inside temperature of the sausage should be about 12° C (53° F).

Smoking - Apply cold smoke for 12 hours until sausages develop brown color with red tint.

Drying - Hang for 12 hours at 12-15° C (53-59° F). This may be accomplished in the smokehouse.

Notes - Originally the sausage was stuffed into pork or veal bladders.

Belzka (Kiełbasa bełzka parzona podsuszana)

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Beef class I (no connective tissue), 300 g (0.66 lb)

Beef, class I (with connective tissue), 400 g (0.88 lb)

Beef class IV, 300 g (0.66 lb)

Ingredients per 1 kg (2.2 lb) of meat

Salt, 20 g (3-1/3 tsp)

Cure #1, 2.5 g (1/2 tsp)

Pepper, 2.0 g (1 tsp)

Paprika, 2.0 g (1 tsp)

Marjoram, 1.0 g (1/2 tsp)

Sugar, 1.0 g (1/5 tsp)

Garlic, 2.5 g (1 clove)

Curing - Cure meat, see curing meat for sausages.

Grinding - Beef class I (no connective tissue) - 5 mm plate. Beef class I (with connective tissue) - 2-3 mm. Beef class IV - 3 mm.

Mixing - Mix (knead) beef class I (with connective tissue) with 5% (15 ml, 1 tablespoon) of cold water until sticky. Add other meats, salt, Cure #1, spices and mix everything together.

Stuffing - Stuff firmly into beef middles or 60 mm synthetic fibrous casings. Form 25-30 cm.(12-14”) links. Make a hanging loop.

Conditioning - Hang for 2 hours at room temperature.

Smoking - Apply hot smoke for 110-130 min until casings develop brown color with red tint.

Cooking - Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature.

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