Beef Sausage-Polish (Kiełbasa wołowa krajana pieczona)
Also known as Polish Cut Baked Beef Sausage, kiełbasa wołowa krajana pieczona
Poland
Overview
Kiełbasa wołowa krajana pieczona is a Polish cut beef sausage that is smoked and baked. Its name describes both the visible hand-cut or cubed beef and the finishing method.
Where it's from
The cut
Identity and terminology
Krajana means cut, while pieczona means baked or roasted. The descriptive Polish title should be retained because the English 'Beef Sausage-Polish' loses the defining structure and process.
Composition and characteristics
Lean beef cubes are suspended in a fine matrix of shank and chuck. Paprika, pepper and restrained sugar support a firm, beef-forward slice.
Production and process
The beef fractions are cured, the matrix is finely worked, and the cubes are incorporated without smearing. The sausage is smoked and finished by baking to a safe centre rather than by water scalding.
History and regional forms
Polish meat standards historically distinguished sausages by comminution, casing, heat treatment and drying. This product exemplifies a baked beef branch within that systematic nomenclature.
Use, storage and related products
It is served sliced cold or warmed. It differs from beef ham sausage through smaller cubes and from fresh beef kielbasa through curing and baking.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Beef top round, 12 mm cubes
- Cut
- Beef top round, 12 mm cubes
- Salt (%)
- 1.8
- Curing salt
- Cure #1 as specified in the recipe
- Fermented
- No
- Smoked
- Yes
- Maturation
- Cooked sausage 0–4°C for up to 7 days; freeze for longer storage
- Basis
- per 1,000 g beef top round, 12 mm cubes
- Style
- Cured, smoked and baked Polish all-beef sausage
Ingredients
- Beef top round, 12 mm cubes100% · 1000 g
- Beef shank meat30% · 300 g
- Beef chuck trim70% · 700 g
- Fine salt1.8% · 36 g
- Cure #1, 6.25% nitrite0.25% · 5 g
- Granulated sugar0.1% · 2 g
- Ground black pepper0.4% · 8 g
- Sweet paprika0.1% · 2 g
- Fresh garlic, crushed0.3% · 6 g
- Ice-cold water9% · 180 g
Method
- Allocate salt and Cure #1 proportionally; cure cubes and matrix meats 24–48 hours at 2–4°C.
- Grind shank and chuck through 3 mm and process with water and spices until tacky.
- Extract cured cubes, then fold in the fine matrix.
- Stuff firmly into fibrous casing.
- Dry at 45–50°C, then hot-smoke at 55–65°C for about 100 minutes.
- Raise chamber to 75–85°C until the cold point reaches 71°C.
Safety. Baking must be validated by internal temperature, followed by rapid cooling. Smoke colour is not a release criterion.