Kiełbasa Ukraińska – Ukrainian Sausage
This is a Polish version of Ukrainian sausage that was sold in the government operated stores in Communist Poland from the 1950's to the 1980's. The recipe here is from the 1959 internal recipe book published by the government. My version was made according to the recipe, but you could substitute the jowl with pork belly. The original sausage was also semi-dry.
Meats
Beef, lean (Class I), 50%
Beef, with sinew and gristle (Class II-III) 20%
Fat pork jowl, 30%
Ingredients per 1 kg of meat
Salt 17g
Cure#1, 2g
Pepper 3.0g
Fresh garlic 4g
Paprika, 2g
All spice 1g
Marjoram 1.5g
Iced water 150ml
Instructions
Cube all meats in 3-4cm pieces, keeping the different classes separate.
Add the salt and Cure #1 to the meats, distribute well, pack tightly into a covered container and transfer to a fridge for 48-72 hours.
Grind fat pork with 10mm plate. Grind Class I beef with 6mm plate. Grind Class II-III beef (sinews, gristle) twice through 3mm plate.
Thoroughly mix spices with the lower class beef and add 40% of the ice cold water. Make sure that all the water is absorbed by the beef. This will be the glue that binds everything together.
Next add the emulsion into the fat and lean beef and mix for as long as it takes to achieve a very sticky batter..
Stuff into 35-42mm hog casings. Form rings approx. 30cm(12in.) long.
Hang for 12 hours at 2-6°C (35-43° F) or for 2-3 hours at room temperature.
Smoke for 3-4 hours at 57-60C(135-140F), repositioning the sticks in the smoker at mid point.
Poach in water at 75C(167F) until internal temperature of 68-70C(154-158F) is obtained.
Shower with cool water.
Sausage will improve in flavour if dried for a few days at a temp of 12-15C(53-59F)
Join the Polish Sausage Club if you would like to learn to make authentic and traditional kiełbasa. https://www.facebook.com/groups/564056007388967
Kiełbasa Ukraińska – Ukrainian Sausage
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Re: Kiełbasa Ukraińska – Ukrainian Sausage
Looks great! I made some of these last year and thought they were very good.
Re: Kiełbasa Ukraińska – Ukrainian Sausage
Yup, the paprika and beef produces a nice colour on the smoked sausage. First time that I made this kielbasa, and the 70% beef content does result in a very good tasting sausage, actually better than I expected. We sampled one a day after smoking and the rest are drying for about a week.Butterbean wrote: ↑Sun Mar 13, 2022 16:45Looks great! I made some of these last year and thought they were very good.
Re: Kiełbasa Ukraińska – Ukrainian Sausage
I wonder how venison would be instead of the beef? I do have a 10 pound piece of beef a friend gave so might use that.
Re: Kiełbasa Ukraińska – Ukrainian Sausage
The venison would work well, but then, it would not be the same sausage. It's the beef that makes this sausage very different form the others, majority of which are made with pork only, or a very small amount of beef.