Kielbasa, All Beef, Polish Smoked Sausage.
Posted: Fri Jul 07, 2006 12:59 pmI had a request from Michelle...aka Georgie for the recipe for the Kielbasa shown in the photo competition thread. Thought some others would like a go at this as well!
The recipe was inspired by a recipe in the book "Charcuterie" with some changes by myself. The original is a fully emulsified sausage using fine ground forcemeat , this version has only a medium grind and leaves a lot more texture in the final product. This sausage proves that a superb sausage can be made without pork fat for those who don't eat pork, but don't thing it is a low fat product, this has 50% meat and fat. I is mildly spiced but is literally bursting with flavour and succulence.
Ingredients:
250 grams of beef diced and chilled, I used brisket
250 grams of beef fat, diced and chilled, suet is prefered, but I used the hard fat from the brisket
20 grams of coarse salt
1 1/2 grams of cure no 1
8 grams of dextrose
170 grams of crushed or shaved ice
3 grams of ground white pepper
3 grams of Colmans mustard powder
two cloves of fresh garlic chopped
18 grams of non fat milk powder
2 tablespoons of whole mustard seeds
casings as desired, I used large collagen and small sheep casing
Instructions:
Grind the beef and fat together through the large grinding plate of the grinder onto a large baking tray, put it into the freezer for about 20 minutes.
Combine the chilled minced meat with the salt, dextrose, curing salt and ice, regrind through the medium grinding plate into a chilled mixing bowl.
start the mixer with the beater or paddle on high speed and add the pepper, mustard powder and seed, and the garlic mix for about 4 minutes.
Add the powdered milk and mix for a further 2 minutes, until the forcemeat is completely combined ans smooth looking.
Test for seasoning by wrapping a sample of the mixture in clingfilm and poaching for about 5 minutes, remember to keep the rest of the forcemeat in the fridge whilst doing this. Adjust the seasoning if necessary (note that this sausage is a little salty).
Stuff the forcemeat into your chosen casing, Traditionally tied into rings, but I have made fat hotdog type sausages, rings and slim footlongs!
Rest in the fridge overnight to dry the casings and then smoke at a temperature of 82 degrees C until the internal temperature reaches 65 degrees C, chill and then refrigerate.
These sausages are nice sliced cold with a salad, hot with baked beans and chips, steamed on a bed of sauerkraut or just about any other combination, my favourite is the footlongs in a hot dog bun slathered with soft sauted onions, with lashings of tomato ketchup on the top, not the most higbrow food, but there is something decadent about a hotdog which has a couple of inches of sausage sticking out either end!
If you go to the photo competition thread you will see two different varieties, this one as described or another which has the mustard seeds removed but is instead garnished with home cure brisket bacon.
I hope you give it a try.
Regards,
Richard
The recipe was inspired by a recipe in the book "Charcuterie" with some changes by myself. The original is a fully emulsified sausage using fine ground forcemeat , this version has only a medium grind and leaves a lot more texture in the final product. This sausage proves that a superb sausage can be made without pork fat for those who don't eat pork, but don't thing it is a low fat product, this has 50% meat and fat. I is mildly spiced but is literally bursting with flavour and succulence.
Ingredients:
250 grams of beef diced and chilled, I used brisket
250 grams of beef fat, diced and chilled, suet is prefered, but I used the hard fat from the brisket
20 grams of coarse salt
1 1/2 grams of cure no 1
8 grams of dextrose
170 grams of crushed or shaved ice
3 grams of ground white pepper
3 grams of Colmans mustard powder
two cloves of fresh garlic chopped
18 grams of non fat milk powder
2 tablespoons of whole mustard seeds
casings as desired, I used large collagen and small sheep casing
Instructions:
Grind the beef and fat together through the large grinding plate of the grinder onto a large baking tray, put it into the freezer for about 20 minutes.
Combine the chilled minced meat with the salt, dextrose, curing salt and ice, regrind through the medium grinding plate into a chilled mixing bowl.
start the mixer with the beater or paddle on high speed and add the pepper, mustard powder and seed, and the garlic mix for about 4 minutes.
Add the powdered milk and mix for a further 2 minutes, until the forcemeat is completely combined ans smooth looking.
Test for seasoning by wrapping a sample of the mixture in clingfilm and poaching for about 5 minutes, remember to keep the rest of the forcemeat in the fridge whilst doing this. Adjust the seasoning if necessary (note that this sausage is a little salty).
Stuff the forcemeat into your chosen casing, Traditionally tied into rings, but I have made fat hotdog type sausages, rings and slim footlongs!
Rest in the fridge overnight to dry the casings and then smoke at a temperature of 82 degrees C until the internal temperature reaches 65 degrees C, chill and then refrigerate.
These sausages are nice sliced cold with a salad, hot with baked beans and chips, steamed on a bed of sauerkraut or just about any other combination, my favourite is the footlongs in a hot dog bun slathered with soft sauted onions, with lashings of tomato ketchup on the top, not the most higbrow food, but there is something decadent about a hotdog which has a couple of inches of sausage sticking out either end!
If you go to the photo competition thread you will see two different varieties, this one as described or another which has the mustard seeds removed but is instead garnished with home cure brisket bacon.
I hope you give it a try.
Regards,
Richard