Bacon sausage

Bacon Sausage is a smoked and poached sausage with a great taste and flavor. For all bacon lovers here is another classical Polish sausage.

Meats Metric US
beef 400 g 0.88 lb.
pork 350 g 0.77 lb.
bacon 250 g 0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
Cure #1 2.5 g ½ tsp.
pepper 2.0 g 1 tsp.
sugar 1.0 g 1/5 tsp.
garlic 3.5 g 1 clove
paprika 1.0 g ½ tsp.
coriander 1.0 g ½ tsp.
ginger 0.5 g ⅓ tsp.
water 100 g ⅜ cup

Instructions

  1. Cut bacon into ½” (15 mm) cubes. Grind all meats twice with ⅛” (2 mm) plate.
  2. Add all ingredients to the 1¼ cup of cold water and mix thoroughly with ground meat. At the end of mixing add diced bacon and mix together until mixture feels sticky.
  3. Stuff mixture into 70 mm synthetic fibrous casings and form straight links 35 - 40 cm (12-13”) long. Tie both ends with butchers twine and make a hanging loop on one end.
  4. Hang on smoke sticks for 2 hours at room temperature.
  5. Smoke with hot smoke for 100 minutes.
  6. Poaching in water at 160 - 167º F (72 - 75º C) until the internal temperature of the sausage reaches 154 - 158º F (68 - 70º C). That will take approximately 80 min.
  7. Shower with cold water (dip in cold water) for 5 min and place in a cool place to cool the sausage below 52º F (12º C).
  8. Store in refrigerator.

Notes

For best quality sausage, cure meats in refrigerator.