Today it is rarely possible to meet a family in which sausages are cooked at home. Indeed, on the shelves of grocery supermarkets there are so many options for sausages, sausages, sausages and other goodies! There is simply no sense in wasting time on this occupation at home.

However, few will deny that home-made dishes are always tastier than store-bought. And sausage is no exception. Krakow sausage - this is what we offer to cook with our own hands.

Classic recipe

The classic recipe for Cracow sausage:

  • pork belly - 270 g;
  • low-fat pork tenderloin without layers - 200 g;
  • coarse salt - 6 g;
  • ground pepper - a pinch;
  • nutmeg - ¼ teaspoon;
  • beef tenderloin without layers - 200 g;
  • garlic cloves - 2 pcs.;
  • ground pepper - 1 pinch;
  • cardamom - ¼ teaspoon;
  • shells - 70-80 cm;
  • cooking twine - 50-70 cm.

The process of making homemade Cracow sausage:

  1. Thoroughly rinse meat clippings, pat excess water with paper towels, or just let them drain. Cut into cubes approximately 4-5 cm long and 2-3 cm wide.
  2. Using a meat grinder, grind the pieces, alternately twisting the meat of different types. For a beautiful view of sausages on the cut and for greater juiciness, it is recommended to use a large nozzle, at least 3 mm.
  3. Mix spices with salt in a separate bowl. Instead of the above list of spices, you can take a ready-made set of spices for smoked sausages.
  4. Stir spices and minced meat. For several minutes, manually knead the resulting mass until a more or less uniform distribution of the color of the spices.
  5. If artificial shells are used, they must be soaked in warm water so that they acquire an elastic state.If real pig guts were purchased, thoroughly clean them, rinse, and then use them.
  6. As a rule, meat grinders have special nozzles for making sausages. They will be needed to fill the shells with meat. Before installing the nozzle, you must remove the knife from the meat grinder. Then tie the end of the sheath with twine, and pull the second onto the nozzle.
  7. Fill the meat receptacle with minced portions in small portions and spin it a little so that the workpiece fills the shell. In this case, the shell must be kept in control of the filling density. When the shell is completely filled (or the stuffing ends), tie the free end with twine.

There are two options for processing sausages:

  1. The first is considered classic and most suitable: drying the product in an oven or smoke appliance without smoke. Processing temperature - 50-60 degrees, processing time up to 40 minutes. If there is a device for measuring the temperature in the product (probe thermometer), you can focus on the internal temperature of the product - 35-45 degrees. After drying, increase the heat to 80 degrees and continue cooking for about a third of an hour. With such roasting, the shade of the product will turn red, and the temperature inside the sausage will reach 60 degrees. Then reduce the temperature to 75 degrees and put the pan with water down the oven. Continue steaming for another half hour.
  2. The second option is smoking. To do this, use a one-time smokehouse device, which looks like a foil pouch filled with wood chips and a spacious bag of the same material. The blanks are stacked in the smokehouse and sent to the oven for 40 minutes.

After processing, the sausage is cooled and sent to the refrigerator for several hours.

On a note. Do not fill the shell too densely, otherwise it may burst during heat treatment.

We cook according to GOST at home

  • 1 kg 200 g of beef meat;
  • 1 kg 600 g lean pork;
  • 1 kg 200 g of pork belly;
  • 75 g of nitrite salt (to give a reddish tint and extend the shelf life, if desired);
  • 6 g glucose;
  • 4 g of ground pepper ordinary and allspice;
  • 8 g garlic cloves.

Cooking Krakow sausages according to GOST:

  1. Rinse meat clippings, cut into not very large pieces, which would be convenient to place in a meat grinder. For grinding, it is recommended to use an 8 mm nozzle. Do not chop the breast and loaf of bacon, but freeze it (for easy cutting) and cut into 6-8 mm cubes - they will create a pattern in the form of large squares on a cut of sausage.
  2. Grind spices with garlic in a mortar.
  3. Stuffing minced meat with spices, grind again through a 3 mm nozzle, then mix with meat slices, kneading well with your hands.
  4. Fill the shells for sausages, adjusting the length of the products by tying the workpiece with twine.
  5. Hang in a cool room for upsetting. It is enough to wait 5-6 hours. Then leave overnight at room temperature.
  6. Fry in a smokehouse at a temperature of 90 degrees for an hour. The flaps must be ajar. Hanged sausages should not touch each other. Smoke is not used.
  7. Lower the temperature to 75 degrees and cook another hour and a half.
  8. Smoke on oak chips for 3 hours. The classic version involves 6 hours with a gradual decrease in temperature to 40 degrees.

Cool ready-made sausages at room temperature for a day. After storing the product in the refrigerator.

How to make Soviet Cracow sausage

How to make Krakow sausage according to Soviet standards? This recipe corresponds to a recipe for sausage according to GOST. The technology and processing time of sausages also corresponds to the preparation according to GOST.

Tricks and secrets of making

Truly Krakow home-made sausage is prepared from:

  • low-fat pork of the 1st grade - 3 kg 250 g;
  • non-fat pork of the 2nd grade - 750 g;
  • low-fat beef of the 2nd grade - 500 g;
  • lard pork - 500 g.

The following spices are usually used as additives and spices:

  • 120 g of table salt and 4 g of sodium nitrate are used for salting meat products;
  • garlic, nutmeg and aromatic ground pepper are added during the manufacturing process.

Note! Natural garlic can give a stale bluish-green tint to meat. Therefore, it is customary to use dried spice in production.

For the assembly of sausage, beef guts with a diameter of 50-60 mm and culinary twine are used.

Heat treatment technology

Cracow sausage has several types of heat treatment.

These include the following methods:

  1. Cold smoking, which results in a smoked product.
  2. Hot smoked sausages.
  3. Boiled sausage, which is then slightly smoked.

These processing options correspond to the cooking methods in the homeland of the Krakow sausage - in the Krakow factories.

How to stuff sausage

Sausage rings should reach a length of 35-45 cm. The workpiece is packed so that no air remains in the casing.

Stuffed sausages must be deposited for 12 hours at a temperature of 2-6 degrees Celsius. If it is possible to place in a cooler room, you can reduce the time to 3-5 hours, depending on the temperature.

Terms and conditions of storage

Depending on the method of processing sausage products, their storage periods also vary:

  • cooked smoked and uncooked smoked products are stored for no longer than 15 days at a temperature of 0-12 degrees Celsius;
  • semi-smoked products, the preparation of which includes drying, allow storage for about 10 days at a temperature of 0-12 degrees;
  • uncooked smoked products can be stored for about six months if the temperature is 0-6 degrees and the humidity is 75-78%.

It is worth noting that the natural shell significantly reduces the shelf life - from 3 days to 2-3 months, depending on the method of preparation.

Calorie content of finished sausages

On average, Cracow sausage has a calorie content of 466 kcal per 100 g of finished product. A rather high indicator, therefore, for a diet menu, the product is not recommended.

Similar:More from the author: