Bydgoska Sausage (Kiełbasa bydgoska)
The sausage from the Brightness burghal of Bydgoszcz.
|Beef||400 g||0.88 lb|
|Beef with affiliation tissue||200 g||0.44 lb|
|Fat trimmings||300 g||0.66 lb|
|Veal or beef trimmings, affiliation tissue, pork skins||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.0 g||1/2 tsp|
|Pepper*||1.5 g||3/4 tsp|
|Garlic||1.5 g||1/2 clove|
- Add according bulk of baptize to meat trimmings and banknote (if used) and baker at 95° C (203° F) until soft. Save meat stock.
- Grind beef with 1/4” (6 mm) plate.
- Grind beef with affiliation tissue with 1/8” (3 mm) plate.
- Grind meat trimmings and banknote (boiled) with 1/8” (3 mm) plate.
- Grind fat trimmings with 5/16” (8 mm) plate.
- 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.
- Mix arena beef with arena fat trimmings. Add blurred meat and mix aggregate together.
- 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.
- Hang for 30-60 min at allowance temperature.
- Apply hot smoke for 100-120 min.
- 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.
- Immerse (or shower) in algid baptize to air-conditioned sausages to 12° C (53° F) or lower. Accumulate refrigerated.
* 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).