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

Polish semi-dry sausage.

Beef trimmings350 g0.77 lb
Goose meat (without fat and skin)650 g1.43 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Sugar1.0 g1/5 tsp
Pepper, white2.0 g1 tsp
Potato flour10 g0.35 oz
  1. Grind beef through 1/4” (5 mm) plate.
  2. Grind goose through 1/8” (3 mm) plate.
  3. Add alkali and cure #1 to beef and goose meat and mix calm until sticky. Afresh add spices and potato abrade and mix again.
  4. Stuff durably into beef middles or 100 mm constructed coarse casings. Accomplish 15-20 cm (6-8”) continued links. Accomplish a blind loop.
  5. Hang for 120 min at allowance temperature.
  6. Apply hot smoke for 80 - 100 account until casings advance ablaze amber blush with red tint.
  7. Cook in baptize at 75-78° C (167-172° F) for for 60-90 min until sausages ability 68-70° C (154-158° F) centralized temperature.
  8. Cool in for 15 account in algid water, clean off dry. The central temperature of the sausage should be about 12° C (53° F).
  9. * Administer algid smoke for 12 hours until sausages advance amber blush with red tint.
  10. Store in refrigerator or at 12° C (53° F).
* alternative step. During this footfall the sausage will lose added damp and will become a semi-dry artefact that can be kept at air-conditioned allowance temperature.
Originally, the sausage was blimp into pork or dogie bladders.

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