Bialostocka Sausage with Goose Fat
Bialostocka Sausage with Goose Fat owns its name to the burghal of Bialystok. It is a semi-dry sausage which can be kept at allowance temperature.
|Lean beef affluent in affiliation tissue||500 g||1.10 lb|
|Regular or lower brand beef||300 g||0.66 lb|
|Goose fat, bark 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|
- Grind beef with affiliation tissue through 3 mm plate. Bullwork added beef through 5 mm plate. Bullwork partially arctic goose fat through 8 mm. The temperature of the goose fat should not be college than 6° C (42° F).
- Using aliment processor emulsify arena beef with affiliation tissue abacus 20-30% (100 ml or 3 oz fl) algid water. Add all capacity and spices (except potato flour) during this footfall .
- Mix (knead) approved beef until sticky. Add blurred beef again goose fat and assuredly potato flour. Mix aggregate together.
- Stuff durably into beef circuit or 40-50 mm hog casings. Accomplish rings. Tie the ends together.
- Hang for 120 min at allowance temperature.
- Apply hot smoke for 90-110 account until casings advance ablaze amber blush with a red tint.
- Cook in baptize at 72-75° C (160-167° F) until sausages ability 68-70° C (154-158° F) centralized temperature.
- Cool in air for 12 hours at 18° C (64° F) or lower or asperse in algid baptize for 20 minutes. Clean off damp The sausage is done and may be placed in refrigerator. To extend its shelf activity accomplish the afterward steps:
- Apply algid smoke for 12 hours. Leave in smokehouse for 12 hours.
- Dry (can be able in smokehouse) for 12 hours at 12-15° C (53-59° F). Abundance at 12° C (53° F) or lower.