The birthplace of the "Krakow" sausage, as the name implies, was the Polish city of Krakow. It appeared back in the 16th century and was a baked home-made sausage made from homogeneous and dense minced meat with spices. This original recipe was borrowed by Russia in the 18th century and was subsequently changed (in 1917), as pork fat began to be added to sausage in order to reduce prices. It is according to this recipe that the cooked “Krakow” sausage is known to us.
Calorie content and composition
Calories, kcal: 466 Proteins, g: 16.2 Fats, g: 44.6 Carbohydrates, g: 0.0 |
Ingredients that make up the product: pork, beef, bacon, garlic, salt and spices, as well as phosphates to give uniformity and sodium nitrite to fix the color.
“Krakow” sausage according to GOST is included in category “B”, in which the meat content should not be lower than 60%. Available in a natural shell only.
Sausage "Cracow": recipe
If cooking lovers make cooked sausages at home does not cause any particular difficulties, cooking smoked sausages is a bit different. Not everyone will want to understand the whole variety of recipes and choose the most suitable for themselves. We offer you a recipe that is as close as possible to GOST. If you stick to all stages of cooking, you will end up with a delicious, home-made Krakow sausage. So let's get started.
Essential Ingredients:
Meat:
- beef - 300 g;
- pork - 400 g;
- brisket or pork fat - 300 g.
Spice:
- salt - 30 g;
- sugar - 1.35 g;
- black pepper - 1 g;
- chopped allspice - 0.9 g;
- garlic - 2 g.
Important! Salt should be excluded from the ingredients if the meat has been salted in advance.
Before preparing the sausage, we’ll prepare the meat. It needs to be salted. It is better to use the so-called “wet” method for this or, to put it more simply, to salt the meat in brine. To do this, you need 2-4 peas of allspice, 5 g sugar and 125 g salt per liter of water. Dipping the meat in brine (previously it should be cut into pieces of 250-300 g), it is necessary to leave it to soak for three days. But do not forget to place the container in the refrigerator, and the meat pieces themselves for uniform salting should be turned over once a day. After salting the meat, the Krakow sausage is prepared in several stages.
Minced meat
The meat is twisted in a meat grinder, with holes at the exit of a sufficiently large size. Pre-freeze the brisket in the refrigerator, cut it into small cubes and then mix with twisted meat and prepared spices. After that, let the meat be infused for one hour.
Sausage stuffing
A very important stage. It is best to use a collagen membrane. It should be cut into segments approximately 25-30 cm long. The prepared number of segments should be put in salted water for a couple of minutes. After that, rinse, tie one end with twine, and fix the opposite in the stuffing device. Fill the casing with prepared meat and bandage the other side with twine.
Heat treatment
Cook the prepared bars for an hour at a temperature of 90 ° C evenly in the oven. However, this step is skipped if you used a collagen wrapper. After the sausage loaves are fried, they should be cooked at a temperature of 85-85.5 degrees for 50-60 minutes. Immediately after cooking, sausages must be smoked using a home smokehouse. The smoking process lasts from six to eight hours, with a gradual decrease in temperature from 100 to 30 ° C.
Cooling
The final stage, in which the finished "Krakow" sausage must first be cooled at room temperature, and only after that it is placed in the refrigerator.
Enjoy your meal!