Sausage Krakow classic

[strictly observe the temperature regime]

Sausage Krakow classic

Category: Meat dishes

Kitchen: Russian

Ingredients
Veinless beef	600gr
Pork shoulder	600gr
Pork belly	800gr
Mix for Salami and Smoked Sausages	6gr / kg-13gr
Nitrite salt 50/50 with sodium chloride	20g / kg each = 40g
Phosphate food	3g / kg = 6g
Pork casings 42-45mm

Cooking method

• Grind the beef in a meat grinder with a 3 mm grill, grind the pork brisket into 0.5-1 cm cubes, it is convenient to do this in a semi-frozen state of raw materials, scroll the pork shoulder in a meat grinder with a 5-8 mm grill. Combine beef and pork shoulder (minced meat) in containers, add spices and salt, knead until white threads are formed, add brisket, knead again for 1 minute so that the pieces of bacon are evenly distributed in the minced meat, put in the refrigerator for ripening for 8-10 hours. When scrolling and kneading raw materials strictly observe the temperature regime... After the minced meat is ripe, start stuffing the intestines with a sausage syringe, meat grinder, etc., hang the blanks for shrinkage in the refrigerator overnight, after the refrigerator, let the blanks warm up for 3 hours and then in the convection oven:
• drying at t = 60 * until the temperature in the loaf reaches 45-47 *
• roasting at t = 85 * to -------------------------------------- 55-60 *
• cooking with steam at t = 80 * before ----------------------------------------- 70 * (pour boiling water into the pan and set on the bottom of the oven), then cold smoking (if possible)

Time for preparing:

2 days

Cooking program:

oven, sausage syringe, cold smoking generator

Note

All the raw materials, for the good work of the meat grinder, I used half-thawed, I took 17 g of nitrite salt and 17 g of table salt, smoking for 2 hours.
Result: a sausage, incomparable in taste, internal content and appearance.
Highly recommend

[Irina]

Irina, Abaldet, what a beauty !!!
I have pork in salt, nitrite and regular 50/50. If I add the beef later, will it work?

[Rita]

Rita, I guess so - you can salt the beef and wait a day, and then everything is according to the recipe

[Irina]

Irina, oh, what a beauty, we must probably take up the sausage ...

[Elena]

Thank you girls Elena , must be done - very tasty

Something I can't swap the pictures, the one below should have been in the title

[nut]

nut, the sausage is lovely, I already felt the smell! I'm also thinking about doing it, especially since I have everything for this. Irina, thanks for the recipe!

What a beauty! And the stuffing, plump and without swelling! Well done, Irisha, the right recipe. Thank you very much - now in the plans in the top five!

[Olya]

Olya, Thank you ! And I like the aroma all over the kitchen, but it's impossible to look into the refrigerator, it's just a hunt

[nut]

nut, Irina, can I brag about mine too

Eaten sooooo fast

[Olya]

Olya, here is the scope, here is a fine fellow - I'm not ready for such a feat

[Irina]

Irina, thanks, we have been doing Krakow for a long time and in different versions it really flies apart instantly

further cold smoking (if possible)

I wonder what is the correct name for such a sausage that is not smoked. Because it is Krakowskaya that is smoked without fail - either hot-cold, or only cold ...

I wonder what is the correct name for such a sausage that is not smoked.

Sausage Krakowskaya classic healthy

[kubanochka]

kubanochka, I'm not saying it's not tasty. It cannot but taste good. And many thanks to the author! But it is Krakow sausage, no matter whether it is classic or not, that refers to semi-smoked sausages ... In other words: smoking here is not just desirable, but mandatory if it is Krakow ... Therefore, I asked ...

Krakow semi-smoked sausage of the highest grade - GOST 16351-86
🔗

However, there is this:

Real Krakow sausage in Krakow
In Poland, at the Krakow Meat Processing Plant, Krakow sausage is produced in three types.
Cold smoked type SK.
Hot smoked,
And boiled smoked, like ham.
The difference is not so much in the recipe as in the processing and aging of the sausages.

🔗

That is, again, there is smoking here, if it's a classic ...

On the Internet, you can find recipes for "Krakow" apartment "sausage", where there is no smoking stage, for obvious reasons. But how far this is already Krakow, and even more so classical, is the question ...

But how much is it already Krakow

By composition. And there, even in cutlets, even in dumplings.

"Krakow" apartment "sausage"

And we will have "Krakow classic healthy for health".