[POL] White Sausage
Posted: Sun Jan 31, 2010 15:29
White Sausage ( Kiełbasa biała )
Classical Polish sausage. Mostly chosen by Polish forum members for grill or BBQ.
Recipe: based on 1959 Original .
For total of 10 kg of raw product.
Meat Ingredients:
1. Pork class I not cured 2 kg
2. Pork class II not cured 7 kg
3. Beef class I or II. not cured 1kg
Ingredients used during production:
1. Salt 180 to 220 g ( depending on your taste )
2. Pepper 10 g ( herbal pepper 20 g )
3. Garlic 7 g ( fresh garlic )
4. Marjoram 10 g (dry marjoram )
Additional materials:
1. Hog casings 32-36mm diameter.
2. Butchers twine ( cotton )
Finished product:
Sausage not linked in continuous rope
Preparation:
1. All meat should be cut in pieces of 5-6 cm or machine diced.
2. Grinding:
- Pork class I - 13mm plate
- Pork class II - 10mm plate
- Beef class I or II - 2mm plate. (Tip. do not use 2mm immediately, use 10mm first then 2mm plate)
3. Emulsifying:
- Beef class I or II grind 2 times on 2 mm plate adding 45% of icy water or ice. Add spices and salt during process.
4 Mixing:
- Mix pork class I with class II. Add 6% ( of total weight of class I and II together ) ice water during mixing. Next add emulsified beef and mix all together until mixture will become sticky.
Stuffing:
- Use hog casing 32 - 36 mm. Tie up end of hog casing by making knot. You can also use butchers twine. Remove visible air pockets with a needle. Divide continuous rope by twisting to 10-15 cm pieces. Leave the sausage in continuous rope.
Drying:
- dry for 15 to 30 minutes
Tip: staff 10 -15 cm of sausage. Heat few liters of water to 73 °C and keep the sausage in the water until it'll reach 68 °C to 70 °C inside. Try, and adjust salt or other spices to your taste.
Classical Polish sausage. Mostly chosen by Polish forum members for grill or BBQ.
Recipe: based on 1959 Original .
For total of 10 kg of raw product.
Meat Ingredients:
1. Pork class I not cured 2 kg
2. Pork class II not cured 7 kg
3. Beef class I or II. not cured 1kg
Ingredients used during production:
1. Salt 180 to 220 g ( depending on your taste )
2. Pepper 10 g ( herbal pepper 20 g )
3. Garlic 7 g ( fresh garlic )
4. Marjoram 10 g (dry marjoram )
Additional materials:
1. Hog casings 32-36mm diameter.
2. Butchers twine ( cotton )
Finished product:
Sausage not linked in continuous rope
Preparation:
1. All meat should be cut in pieces of 5-6 cm or machine diced.
2. Grinding:
- Pork class I - 13mm plate
- Pork class II - 10mm plate
- Beef class I or II - 2mm plate. (Tip. do not use 2mm immediately, use 10mm first then 2mm plate)
3. Emulsifying:
- Beef class I or II grind 2 times on 2 mm plate adding 45% of icy water or ice. Add spices and salt during process.
4 Mixing:
- Mix pork class I with class II. Add 6% ( of total weight of class I and II together ) ice water during mixing. Next add emulsified beef and mix all together until mixture will become sticky.
Stuffing:
- Use hog casing 32 - 36 mm. Tie up end of hog casing by making knot. You can also use butchers twine. Remove visible air pockets with a needle. Divide continuous rope by twisting to 10-15 cm pieces. Leave the sausage in continuous rope.
Drying:
- dry for 15 to 30 minutes
Tip: staff 10 -15 cm of sausage. Heat few liters of water to 73 °C and keep the sausage in the water until it'll reach 68 °C to 70 °C inside. Try, and adjust salt or other spices to your taste.