Krakow sausage (well worth it)

Krakow sausage (well worth it)

Category: Meat dishes

Ingredients
Lean beef	1 kg
Lean pork	1 kg
Pork bold	700 g
Pork brisket	300 g
Nitrite salt	30 g
Salt	24 g
Spices and condiments	taste
Crushed ice water	300 g
Sugar	30 g
Dry garlic	30 g

Cooking method

• And spring has come on the street. We have. Cherries on the eve of ... the big bang.
• 
• And how can you not pamper your loved ones after the Great Lent with some meat wonder?
• So ... pampered!
• In principle, followers, for example, Bismrka, can no longer look at the pictures and not read the letters, because Otto von Bismarck said: "Sausage and politics: if you want to enjoy them, do not watch how they are made", and others ..., others should lose a little time, and suddenly inspire, although, as I said in the title - very troublesome. But, believe me, it's worth it.
• 
• General comment. If you want to get real sausage, which it should be, then do not skimp on food. Otherwise, it will not be tasty, and waste a lot of time.
• The classic GOST semi-smoked sausage of the highest grade, which the Krakow one is, is made from a mixture of minced meat: premium beef, semi-fat and fatty pork, with the addition of finely chopped garlic, black and allspice. Produced only in natural casing.
• So.
• Beef. Naturally, the pulp is of the highest quality. Rinse first, then dry and cut into cubes by a centimeter - one and a half. And immediately put it in ... even the freezer is better, let it cool well.
• We take 30% of lean beef.
• 
• Pork.
• We will pass the pork through a meat grinder, so you need to cut it into pieces that are convenient for processing. Bones, of course, do not count, we remove them. And immediately put it in the freezer.
• Pork should be taken: low-fat 30%, semi-fat 20%.
• 
• In a real Krakow, who else remembers this, there are such large blotches of fat. It is optimal to take pork belly here. I didn’t have as much as I needed according to the recipe, so I took and took out a piece of bacon. The garlic, of course, did not go into the sausage, the skin too, and cut the rest into small cubes. And, given that the lard is salty (and what else can it be, if with garlic, etc.?), I did not salt this part of the minced meat. That is, from the weight of the minced meat taken into account when calculating the salt, the weight of the fat was subtracted. That's all there is to it.
• And, if we return to the requirements of GOST, then the back fat will need 20%
• 
• What else needs to be prepared?
• Water. Here it is better that there was even crushed ice - 10 percent of the raw meat. It won't take long to prepare.
• Salt. Total salt is recommended to take 2% of the total weight of raw meat. Half and half - nitrite and normal. But I, taking into account the "fat factor", took 1% nitrite, and 0.8% cooked (although I always do this).
• Other:
• Sugar - 1% by weight of raw materials, black and allspice pepper - 0.8%, by weight of raw materials, dry garlic 1% by weight of raw materials, (but I took a third of garlic from this recommendation, even less - here you should be guided by your taste) ... And a little bit of absolutely nutmeg, cardamom and coriander.
• 
• According to the recommendations of Pavel Kolbaskin, I added all the salt to the lean component of the minced meat. I don’t know, maybe this is shamanism, but sausage, in the end, did not become worse from this.
• Mixed well and put it back in the refrigerator.
• 
• And then, by the way, using the same advice from Paul, he added sugar, garlic, pepper, etc. to the beef and mixed well.
• 
• We take out the pork. It is worth remembering the rule that must be followed when preparing sausages. The temperature of raw materials for minced meat should not exceed 12 degrees. Less is possible, more is not needed.
• Here is pork.
• 
• And grinded it through a large grate.
• 
• While I was twisting the pork through the knives - the grates, you see, its temperature rose. And the fat, on the contrary, managed to practically freeze.
• 
• Well. All components of the minced meat are "assembled". I confess that I have reduced the amount of lard. Almost doubled. I wanted it so.
• 
• And kneaded very well. Added ice water. But the temperature went up slightly, which however ...
• 
• ... did not interfere with the high-quality emulsification of the minced meat.
• And I put the minced meat in the refrigerator, closer to the freezer and the back wall. Let it ripen and stand.
• 
• How was it in the silent movie? Twenty hours have passed….
• We stuff sausages with this wonderful device. Fast, comfortable and tight uniform packing. I recommend to everyone. It's worth having in the kitchen.
• 
• Here. And then we hang the sausages, at least overnight, at room temperature. So that it thickens, sags and dries up a little.
• 
• 
• 
• And the next morning comes the heat treatment stage. It includes three steps.
• Drying, so to speak.
• Put the sausages on the wire rack (those who have the opportunity - it is better to hang them in the oven). I will tell you about the oven temperature, but about the time…, about the time - no. See, in the photo on the right, a probe sticks out of the sausage? Without such a thermometer, it will be very difficult to get everything right. It costs a penny and is sold everywhere. Be sure to buy, do not regret it even once.
• 
• So the first step. Dry the sausage at an oven temperature of 60 degrees, until the inside of the loaves, or rather strollers, sausages reaches 47 degrees.
• 
• This is how the sausages will look. The surface will indeed become dry. The sausages are slightly swollen.
• 
• But the tails, if done correctly, will dry out. This, according to Kolbaskin, is the main indicator of this very correctness.
• 
• Step two.
• Roasting. The temperature in the oven is a little over 80. The temperature inside the sausage should be 60 - 61 degrees.
• 
• Such is the view.
• 
• And the third step. We cook. For a couple.
• Place a tray of water under the sausage. Pour boiling water immediately so as not to waste time. The temperature in the oven is the same as when roasting.
• It is necessary to reach 70 - 75 degrees inside the sausage.
• 
• Done. I mean, the heat treatment is over.
• 
• 
• Spend the night sausage at room temperature, but not higher than 22, in a suspended state. And it is better to be in a light draft.
• 
• Well, I guess I spent the night….
• 
• … Eco shines.
• 
• 
• But, again, back to the ponytail. Dry. So, everything went according to plan, according to the recognized sausage authorities.
• 
• Let's move on to smoking. Here it is - a smoking machine. A regular box and a smoke generator. Nothing extra.
• I will smoke on the street. Today about twenty plus and the sun is the most it.
• 
• Chips are a third of the volume, no more needed. The process should last no more than an hour. Here it is important not to smoke, but slightly smoke. To only have a smoky note.
• 
• Here she is - in the sun.
• 
• We hang the strollers in the box. Like this.
• 
• We set fire, we start. The smoke went off as thickly and merrily.
• 
• Close the box, of course, but not tightly and let the compressor hum for an hour, drive the smoke.
• 
• Here is such a view formed. The aroma is still sharp. The sausage itself is never hot, ambient temperature.
• 
• And then the sausage goes for a walk. Six hours, at least she needs to hang out, so that this very harshness of smoke disappears.
• 
• Summer is good, warm breeze and all sorts of other amenities. But no one canceled the flies, so it is imperative to put the product in a gauze bag.
• 
• For almost seven hours the sausage was aired.
• 
• And actually here!
• 
• The pungent smoky smell was gone, but rather dissolved inside the product. There is only a slight hint, such an unobtrusive note.
• But, I note that the sausage is not yet completely ready. She still has to spend the night in the refrigerator, collect the internal fat juice "into a fist". Although, the stroller, opened "for trial" flew away instantly.
• Angela for you at your meal!
• 

[Ivanych]

Ivanych, very cool!

Come on ... "Tasty" - that's probably true!

[Ivanych]

Ivanych, oh-oh-oh !!!! how good it is!
Very emotional, detailed and beautiful, in addition to salivation, there is also an aesthetic pleasure!
I took it to bookmarks in the hope of a brighter future!
Thank you very much!

[Ivanych]

Ivanych, thanks for Krakowska! Perfect sausage came out and is undeniably delicious! Peerless strollers, stunning cut! Wonderful, very detailed, with gorgeous photos of MK! Super! All the best!

[Ivanych]

Ivanych, thanks for your detailed photos! It's just a holiday to watch them and empathize with the process! The result is amazing!

And how you looked into the water (or rather into my soup)! Because I had a busy week at work, and nobody canceled soup for home. And just a piece of Krakow that helped me a lot yesterday. And the last jar of matbukha. Soup like goulash - aromatic and rich. Although it is a sin to let your brew into the brew, it hurts on the cut is good. Is it just "ass" to collect

[Ivanych]

Ivanych, what can I say! This is just a poem of Krakow sausage, with beautiful illustrations! I am taking away in bookmarks, because I do not lose hope to buy email. oven and make such masterpieces. Thank you for your work and inspiration!

[Ivanych]

Ivanych, ooo yomayo, it was me who came in on time, go nuts ... what a sausage .. wonderful, thank you ... bravo

[Ivanych]

Ivanych, what a pity that I live far away from the land ... So once a week I would come and beg: well aboutgiveeeeee please 10 bagelov! I myself am not meSSSSNaya, but soooo love such a sausage

[Ivanych]

Ivanych, after all, I am impressed by such deliciousness, thank you for sharing

Yes ... this is not a sausage, but solid exclamation marks !!! You can't show me so many live! Well, I wouldn't eat anything except her ...

[Ivanych]

Ivanych, thanks for the stuff. miracle!!! I cannot master this, but I already know the process ...

A very beautiful recipe! I'm nostalgic. Itself has not made sausage for a long time.

[Ivanych]

Ivanych, You are probably a sausage baron! Mockery of people, of course, is to show such photos of real sausages. I know for sure that even in the very near future I will not be happy to try your recipe in business, but I'll put it in my bookmarks: what if some of my friends and acquaintances will need this the most detailed and most interesting reportage.