Bydgoska Sausage (Kiełbasa bydgoska)

The sausage from the Brightness burghal of Bydgoszcz.

MeatsMetricUS
Beef400 g0.88 lb
Beef with affiliation tissue200 g0.44 lb
Fat trimmings300 g0.66 lb
Veal or beef trimmings, affiliation tissue, pork skins100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper*1.5 g3/4 tsp
Garlic1.5 g1/2 clove
Instructions
  1. Add according bulk of baptize to meat trimmings and banknote (if used) and baker at 95° C (203° F) until soft. Save meat stock.
  2. Grind beef with 1/4” (6 mm) plate.
  3. Grind beef with affiliation tissue with 1/8” (3 mm) plate.
  4. Grind meat trimmings and banknote (boiled) with 1/8” (3 mm) plate.
  5. Grind fat trimmings with 5/16” (8 mm) plate.
  6. Using aliment processor emulsify beef with affiliation tissue and meat trimmings abacus 100 ml (3.5 oz fl) of meat stock. Add all capacity back emulsifying.
  7. Mix arena beef with arena fat trimmings. Add blurred meat and mix aggregate together.
  8. Stuff into 60-70 mm constructed coarse casings. Sausage in beeline links, 40-45 cm (16-18 “) long. The ends angry with a twine, blind bend (10-12 cm, 4-5”) on one end.
  9. Hang for 30-60 min at allowance temperature.
  10. Apply hot smoke for 100-120 min.
  11. Cook in baptize at 72-75° C (161-167° F) for 50-70 min until the sausages ability 68-70° C (154-158° F) centralized temperature.
  12. Immerse (or shower) in algid baptize to air-conditioned sausages to 12° C (53° F) or lower. Accumulate refrigerated.
Notes
* The aboriginal compound accustomed replacing the accustomed pepper with a bifold bulk of herbal pepper (white alacrity seed, caraway, marjoram, chili, hot and candied paprika, bay leaf).

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