Krakow sausage: composition, calories, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The homeland of the origin of the "Krakow" sausage, as the name suggests, was the Polish city of Krakow. It appeared back in the 16th century and was a baked homemade sausage made from homogeneous and dense minced meat with the addition of spices. This original recipe was borrowed by Russia in the 18th century and was subsequently changed (in 1917), as pork fat was added to the sausage in order to reduce the price. It is according to this recipe that the cooked "Krakowska" sausage is known to us.

Calorie content and composition

Calories, kcal: 466 Proteins, g: 16.2 Fat, g: 44.6 Carbohydrates, g: 0.0

Ingredients included in the composition of the product: pork, beef, bacon, garlic, s alt and spices, as well as phosphates to give consistency and sodium nitrite to fix color.

"Krakow" sausage according to GOST is included in category "B", in which the meat content should not be lower than 60%. Available in natural casing only.

Krakowska sausage: cooking recipe

If for culinary lovers, making boiled sausages at home does not cause any particular difficulties, then the situation with cooking smoked sausage is somewhat different. Not everyone wants to understand the whole variety of recipes and choose the most suitable for themselves. Your attention is invited to a recipe as close as possible to GOST. If you follow all the steps of preparation, you will end up with a mouth-watering, homemade "Krakow" sausage. So let's get started.

Required ingredients:

Meat:

• beef - 300g;
• pork - 400g;
• brisket or pork fat - 300g

Spices:

• s alt - 30 g;
• sugar - 1.35 g;
• black pepper - 1g;
• chopped allspice - 0.9g;
• garlic - 2 g.

Important! S alt should be excluded from the ingredients if the meat was s alted in advance.

Before the actual preparation of the sausage, let's prepare the meat. It needs to be s alted. It is better to use the so-called "wet" method for this, or, to put it more simply, s alt the meat in brine. This will require 2-4 peas of allspice, 5 g of sugar and 125 g of s alt per liter of water. Having lowered the meat into the brine (it must first be cut into pieces of 250-300 g), it is necessaryleave it to soak for three days. But do not forget to place the container in the refrigerator, and the meat pieces themselves should be turned over once a day for even s alting. After s alting the Krakowska meat, the sausage is prepared in several stages.

Preparation of minced meat

The meat is twisted in a meat grinder, with holes at the exit of sufficiently large sizes. After freezing the brisket in the refrigerator, cut it into small cubes and then mix with twisted meat and prepared spices. After that, let the minced meat brew for one hour.

Sausage stuffing

Very important stage. It is best to use a collagen casing. It should be cut into pieces about 25-30 cm long. The prepared number of pieces should be put in s alted water for a couple of minutes. After that, rinse, tie one end with twine, and fasten the opposite end in a stuffing device. Fill the shell with minced meat and tie the other side with twine.

Heat treatment

Prepared 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 wrap. After the sausage loaves are fried, they must be cooked at a temperature of 85-85.5 degrees for 50-60 minutes. Immediately after cooking, the 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 to30°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.

Bon appetit!