How to cook Krakow sausage

Krakow sausage can be called a delicacy from the recent past. Of course, today such a product has become much more affordable and it can be easily purchased in a supermarket. But those who, due to age, can compare the taste of that legendary delicacy with the taste of the current store sausage, feel an unpleasant difference.

So today's editorial office. "Site" offer krakowTo prepare this delicious product will not be difficult. Moreover, you will be sure that your household eats not questionable chemistry, but a product of real meat, milk and spices. After all, other ingredients for homemade sausages are not necessary.





Krakow sausage Ingredients

• 500g beef
• 500 g of pork brisket (can be lard)
• 1.5kg pork
• 45 g nitrite salt (0.5–0.6%)
• 1 tsp black ground pepper
• 0.5 tsp scented pepper
• 0.5 tsp cardamom
• 1 tsp sugar
• 30g milk powder
• 250 ml of ice water with ice
• 3.5-4 meters of natural pig shell

Preparation

1. Meat grinder with a large grille. If you do not like when fat is caught in large pieces, you can pass the resulting mass through the meat grinder again. Otherwise, grind everything again except lard.
   
   
   
   
2. Stir the spices in a separate container. As for the choice of nitrite salt (with a sodium concentration of 0.4-0.6%), it is better suited for sausages in comparison with ordinary kitchen salt, since it retains both the natural color and taste and aroma of meat during heat treatment. When using only ordinary salt, the sausage will not be so appetizing in appearance.
   
   
   
   
3. In the spice, add milk powder - this will help to avoid broth swelling, when liquid is released from the meat during processing. This will not affect the taste of the final product, but still somewhat spoil the appearance of the sausage.
   
   
   
   
4. Put the spices in a minced container. Ice water over here.
   
   
   
   
5. Now, for about 10 minutes, stir the mince. It is better to do this with gloves so that the meat does not heat up so quickly. Put the mince in a container, close the lid and send it to the refrigerator overnight or even for a day - the longer the better.
   
   
   
   
6. On the meat grinder, install a special nozzle for sausage. Wash the pig shell and put it on the nozzle.
   
   
   
   
7. Fill the minced shell. Also make sure that there is no air in the sausage itself, prick the shell with a needle in several places. The ends of each sausage can be tied with a culinary thread or tied together. Let the sausage dry a little on the table.
   
   
   
   
8. Sausage can be cooked both in the smoker and in the oven. We chose the latter option. And the oven grille should be lubricated with vegetable oil.
   
   
   
   
9. Bake the sausage in the oven at a temperature of 75-80 degrees for about an hour. Then on the lower shelf of the oven place a container with water and continue to bake the product until ready.
   
   
   
   
10. Ready Krakow sausage for 5 minutes put in ice water. After such a “soul”, the product should be wiped dry and hung so that it is dried for 24-36 hours.
11. Now Krakow sausage at home It is ready and you can start trying it.
    
    
    
    

Surely this taste of sausage will seem unusual, because many of us have already managed to wean ourselves from the taste of a natural product. But no store analogues in appetizing and aroma can not be compared with this homemade sausage.

From the specified number of ingredients, we obtained 7 mugs weighing 350-400 grams each. All you have to do is cook for about 3 hours. But the time spent is definitely worth it to feed such a delicious product to the most expensive guests.