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[POL] White Sausage

Posted: Sun Jan 31, 2010 15:29
by Siara
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.

Image

Posted: Fri Mar 04, 2011 10:29
by Małgoś
Chuckwagon wrote: I'll bet your kielbasa is the very best eh? :wink:
Probably..yeahhh.. :mrgreen:

There is my last "biała"
Image

and my "salceson"..in eng."brawn?

Image

Posted: Fri Mar 04, 2011 10:39
by Chuckwagon
Malgos,
That looks lovely! Can I come and live with you? :lol: I'll wash your dishes every day and I'll let you ride my pony too!

Best Wishes,
Chuckwagon

Posted: Fri Mar 04, 2011 11:10
by Małgoś
Chuckwagon wrote: Can I come and live with you?
You're welcome :mrgreen:
Chuckwagon wrote:I'll wash your dishes every day
Thanks ..but I have a dishwasher :mrgreen:
Chuckwagon wrote: I'll let you ride my pony too!
.

Really?? I thought I had no chance :razz: :wink:

Regards

Posted: Thu Oct 20, 2011 06:47
by jbk101
Here Is a Rookie Question!

What Is the Difference in the following meats specified in the recipe link?

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

Is it two different grades or two different cuts ?????

Posted: Thu Oct 20, 2011 06:58
by Siara
jbk101 wrote:What Is the Difference in the following meats specified in the recipe link?
Quick answer is, that class of meat is defined by the content of fat :

Pork class I looks like this:
Image

Pork class II A like this:
Image

Pork class II B like this:
Image

Each class can be obtained from any cut.
For example class I from ham, loin, boston butt, at the same time you will also get some class II for the same cuts.

Posted: Thu Oct 20, 2011 07:25
by jbk101
Siara,
Thanks for the answer to my rookie question. I kind of suspected that it was something real simple and those pictures really bring it home.
Thanks again
John

Posted: Tue Sep 17, 2013 15:03
by Chuckwagon
Topic Split by CW 091713@0758 See: "Polish Herbal Pepper" at this link: http://wedlinydomowe.pl/en/viewtopic.php?p=21662#21662