Krakow sausage: composition, calories, recipe

The origin of the "Krakow" sausage, as the name suggests, was the Polish city of Krakow. It appeared in the 16th century and was a home-baked homemade sausage made from homogeneous and dense meat minced meat with the addition of spices. This original recipe was borrowed by Russia in the XVIII century and was later changed (in 1917), as in the sausage, in order to reduce the price, a pig was started to add. It is for this recipe that the cooked "Krakow" sausage is known to us.

Caloric content and composition

Ingredients included in the product: pork, beef, fat, garlic, salt and spices, as well as phosphates to give a uniform consistency and sodium nitrite for fixing the color.

"Krakow" sausage in accordance with GOST is included in the category "B", in which the meat content should not be less than 60%. Available only in a natural shell.

Sausage "Krakovskaya": recipe for cooking

If cooking for home-cooked sausages is not a problem for culinary lovers, it's a bit different to prepare a smoked sausage. Not everyone wants to understand the diversity of recipes and choose the most acceptable for themselves. Your attention is invited to the recipe, as close to GOST. If you stick to all the stages of cooking, you will end up with an appetizing, homemade Krakow sausage. So, let's get started.

Necessary ingredients:

Meat:

• Beef - 300 g;
• Pork - 400 g;
• Brisket or pork bacon - 300 g.

Spice:

• Salt - 30 g;
• Sugar - 1.35 g;
• Black pepper - 1 g;
• Crushed sweet pepper - 0,9 g;
• Garlic - 2 g.

Important! It is necessary to exclude from the ingredients salt, if the meat is salted in advance.

Before preparing the sausage directly, let's prepare the meat. It must be salted. It is better to use the so-called "wet" method or, to put it more simply, to salve the meat in the brine. To do this, it takes 2-4 peas of sweet-scented pepper, 5 g of sugar and 125 g of salt per liter of water. Having lowered meat in a brine (preliminary it should be cut on slices on 250-300 g), it is necessary to leave it to be soaked for three days. But do not forget to put the container in the refrigerator, and the meat pieces for uniform salting should be turned once a day. After salting the meat, "Krakovskaya" sausages are prepared in several stages.

Procurement of minced meat

The meat is twisted in a meat grinder, with large holes in the outlet. Having pre-frozen the bacon in the refrigerator, cut it into small cubes and then mix it with the twisted meat and prepared spices. After that, let the meat infuse for one hour.

Stuffing sausage

Very important stage. It is best to use a collagen coat. It should be cut into lengths approximately 25-30 cm. The prepared number of pieces should be put in salted water for a couple of minutes. After this, rinse, one end to tie, and the opposite to fix in the padding device. With the prepared stuffing fill the shell and tie the string with the other side.

Heat treatment

Harvested bars for an hour at a temperature of 90 ° C evenly fry in the oven. However, this step is skipped if you used a collagen wrapper. After the sausage loaves are roasted, they should be cooked at a temperature of 85-85.5 degrees for 50-60 minutes. Immediately after the end of boiling the sausage must be smoked, using a home smokehouse for this . The smoking process lasts from six to eight hours, with a gradual decrease in temperature from 100 to 30 ° C.

Cooling

The final stage, when the ready-made "Krakow" sausage must first be cooled at room temperature, and only after that it is put in the refrigerator.

Bon Appetit!