Recipes

Beef Kielbasa

  • Serves

    makes 12 Pounds

By SAVEUR Editors


Published on June 18, 2010

Aromatic and original, this beef kielbasa from Chef Michael Anthony of New York City's Gramercy Tavern, has a perfect smoky flavor that doesn't overpower the well-seasoned sausage.

Ingredients

  • 6 34 lb. lean beef
  • 5 lb. pork (fatty belly, or shoulder and back fat)
  • 34 cup kosher salt
  • 1 tsp. pink salt (we recommend Instacure #1)
  • 18 cup dextrose
  • 3 tsp. white peppercorns, finely ground
  • 14 cup mustard powder
  • 12 tbsp. garlic powder
  • 58 cup milk powder
  • 1 - 1 12 qt. crushed ice

Instructions

Step 1

Combine beef, pork, salt, pink salt, dextrose, white pepper, mustard powder, and garlic powder. Let cure overnight.

Step 2

Lay out meat on 2 sheet trays lined with plastic wrap. Put in freezer for 1 to 1½ hours until the meat is firm but not frozen.

Step 3

Grind meat through 12 3⁄16 die (medium die), alternating pieces of meat, fat, and bacon.

Step 4

Return meat to freezer until it is firm, about 1½ to 2 hours.

Step 5

Grind meat through 12 1⁄8 die (small die), while gradually adding crushed ice. Grind very small amounts of meat at a time. As the meat grinds, it should be cold enough so that it extrudes on its own, without pressure.

Step 6

Place mixture in bowl of stand mixer, add milk powder, and paddle on lowest speed for 1 to 2 minutes, stopping to clear paddle as needed. Take care not to overmix, as it could result in rubbery texture.

Step 7

Poach about 1 tablespoon of sausage to test seasoning and texture. Adjust as necessary.

Step 8

Stuff sausage into hog casings. Twist into links about 6 inches long. Store sausage, uncovered, in refrigerator overnight.

Step 9

Hot-smoke sausages at 200° until sausages are nicely red on all sides and firm throughout (time ranges from 2 to 3 hours). As the sausages are smoking, rotate the racks in the smoker once or twice and flip the sausages so that they smoke and cook evenly.

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