Krakow sausage at home

The key to delicious homemade sausage is quality products. Do not skimp on meat, choose the best pieces of pulp. Cut the beef into cubes of 1-1.5 cm and put it in the freezer for a few minutes, it should cool well. Both types of pork are cut into arbitrary pieces, sent to the freezer.

For small pieces of bacon, which are necessarily present in a real Krakow sausage, it is best to take pork brisket. If there is none, you can replace it with ordinary lard. Less often in a small cube and also sent to the freezer compartment. If the fat has already been salted in advance, we subtract its weight from the total mass when calculating the amount of salt for the entire portion of sausage.

We take out the sliced beef, add to it all the salt prescribed by the recipe, mix well and send it back to cool. After 5 minutes, we take it back, add sugar, pepper, garlic and other spices. Knead well with your hands and re-load into the freezer.

When cooking homemade Krakow sausage, a culinary thermometer will be an excellent assistant. Compliance with the temperature regime is important for proper consistency and perfect taste. We take out the pork and turn it into minced meat using a meat grinder with a large grate. It is important that the temperature of the meat before grinding is 12 degrees. Less is possible, but more is very undesirable.

Combine the cooked minced meat, sliced bacon and beef in a deep bowl. Mix with your hands until smooth, add water. For the best emulsification of minced sausage, it is necessary to replace part of the water with finely crushed ice. Stir the meat with water with your hands until the mass becomes completely homogeneous. We put it in the refrigerator in the coldest zone.

After 20 hours of standing, we take out the meat semi-finished product and fill the washed shell with it. A sausage and kebbe nozzle on a meat grinder is able to cope with uniform stuffing, but if it is not available, we use improvised means. We tie the sausages with twine and hang them overnight at room temperature.

In the morning we start the heat treatment. The first step is to put the sausages on the grill of the oven (if possible, hang them). Dry at a temperature of 60 degrees. It is impossible to give exact time recommendations. It is necessary to focus on the appearance and indicators of the thermometer. Inside, the sausage should reach a temperature of 47 degrees, and the tails of the shell will become dry.

The next stage is roasting. We raise the temperature to 80-100 degrees and fry until the indicator rises to 61 degrees in the middle of the sausage.

We place a tray with boiling water on the bottom shelf of the oven, we do not change the oven temperature. We cook the sausage for a couple until its temperature inside reaches 75 degrees.

After completing all the heat treatment processes, we hang the sausage in the room at a temperature not higher than 22 degrees for the night. By morning, it should decrease in size, and the tails should shrink altogether.

Preparing the smoking machine. We fill the chips, hang or load the sausage (it all depends on the individual device of the machine). We start the process and smoke for an hour, no more. After this time, we hang the sausage in the open air, cover it with gauze, and leave it to rest for 6-7 hours. We remove it, send it to the refrigerator overnight for stabilization. During this time, the sharp smoked smell will go away, and the Krakow sausage will acquire its inherent pleasant taste and aroma.

Everything is ready, you can serve it to the table!