In Russia, "Krakow" sausage appeared for the first time in the XVIII century. She comes from a Polish city of the same name - Krakow. Today, this type of meat product is widely known throughout the world.
Half-smoked sausage "Krakow" has a more juicy and tender flesh. And all thanks to the pork belly and the addition of bacon. "Krakow" has greater elasticity due to its composition, in contrast to conventional semi-smoked sausages, and the calorie content is higher. Today we have to get acquainted with this unique recipe, which is the meat product that has found love and popularity among every consumer.
The composition and calorie content of the meat product
The very first sausage composition consisted only of minced meat and spices. In the Soviet years, fat was added to “Krakow”, due to which it appeared rich and characteristic taste, which is now known to everyone.
In more detail, it contains: pork meat, beef meat, pork belly, bacon, garlic, salt, spices and sodium nitrite. The criterion of a real meat product is the content of not less than 60-80% of meat, which our object of study has. At the same time, the calorie content of half-smoked sausage is 466 kilocalories, which further confirms its meat origin.
Another distinctive feature is the content of minerals (sodium, phosphorus, potassium, magnesium, calcium, sulfur, iodine and iron) of vitamins B1, B2, B3 and many others. It is produced in a soft natural shell.
What does sausage production look like?
Production of "Krakow" must comply with GOST semi-smoked sausage - GOST R 53588-2009.
Raw meat that goes into production is subject to inspection for smell and appearance. Each stage is guided according to GOST. All ingredients, spices and additives are also tested for microbiological environment and organoleptic characteristics. Everything that goes to the production of meat products is certified and more than one test has passed in accordance with GOST of semi-smoked sausages.
Sugar, milk powder, and spices are sifted by a sieve after preliminary grinding.
Garlic and flavorings come ready-made and added to Krakow. All these manipulations confirm the naturalness of the product, and as a result, explain the calorie content of half-smoked sausage. It is known that this particular variety is the most high-calorie (with the exception of salami) among half-smoked sausages.
Cooking smoked sausage "Cracow" at home
At home, the legendary "Krakow" can be prepared, but under certain conditions. To do this, you need to prepare the meat of beef, bold pork (30% fat), brisket (75% fat) and your smokehouse.
We proceed to cooking.
First you need to cut all the meat into squares of 4x4 or 5x5 cm. Each type of meat must be separately salted with a mixture of table and nitrite salts. Prepared meat raw materials are placed in a refrigerator for 2-3 days at a temperature of +2 ... + 3 ° C degrees.
After the specified time, beef must be passed through a meat grinder with a fine grill. We cut the breast into pieces, and we pass the pork through a large grill. Combine the resulting mass and flavor with allspice and black pepper with the addition of chopped garlic.
In order for the sausage to get its usual appearance, the minced meat must be placed in the pig’s intestines with a diameter of about 4 cm. We fill it with medium density, pierce it in several places so that air comes out and only then hang the sausage in rings in the refrigerator, leaving it there for 3-4 hours temperature up to +12 .
After the precipitation, we give the sausage to take the room temperature and place it in the smokehouse for 40 minutes at a temperature of +60 ... + 80 ° C. We cook the meat loaves for 1 hour, let it cool for 5 hours at room temperature and proceed to the final chord.
Smoke smoke for 12-24 hours at a temperature of +40 ... +50 degrees. After smoking, the sausage must be dried for another 4 days at a temperature of +13 ... + 15 degrees. The calorie content of half-smoked sausage can be higher or lower, depending on the meat chosen.
The cost of "Krakow" sausage
Perhaps in any large supermarket to find "Krakow" is not difficult. The average weight of one loaf is 400-450 grams. The price category ranges not only from the weight value, but also from the manufacturer. The average price is about 490 rubles for one ring of sausage. With certain promotions may decrease.