Krakow sausage at home: step-by-step recipes with photos

Content

1 How to cook Krakow sausage at home
- 1.1 General technology for the production of Krakow sausage
2 Classic recipe for homemade Krakow sausage
3 Recipe for Krakow sausage according to USSR GOST
4 A simple recipe for Krakow sausage in the oven
5 Homemade Krakow sausage based on a 1938 recipe
6 Storage rules and periods
7 Conclusion

The older generation is familiar with the real taste of Krakow sausage. Among the huge range of meat products produced in the territory of the former USSR, it is almost impossible to find a similar composition; the only way out is to prepare the product yourself. Krakow sausage is prepared quickly at home, and its taste compares favorably with the products presented on store shelves.

How to cook Krakow sausage at home

To make the product at home, only fresh, good quality raw materials are used. You will need lean meat - pork, beef, as well as lard or the fatty part of the pork carcass. You also need to take care of the casing for stuffing; it can be purchased at a butcher shop.

To get a real Krakow taste, strictly follow the dosage of ingredients and spices indicated in the recipe. Table salt is not used; it is replaced with food nitrate, which increases shelf life.

General technology for the production of Krakow sausage

Making Krakow sausage at home is not difficult if you follow the technology. Prepared only from chilled meat.

Important! During operation, the temperature of the raw material should not exceed +10 ⁰WITH.

Pre-lenten ingredients are salted, observing the dosage, and left for 24-36 hours. Beef is processed in a fine grinder, and lean pork in a large grinder. The bacon is cut into pieces.

The products are dried and then heat treated with steam. The product is cold smoked. Then it evaporates for about three days.

Classic recipe for homemade Krakow sausage

To prepare Krakow sausage at home you will need:

lean pork from the back of the carcass – 500 g;
premium lean beef – 500 g;
lard – 250 g.

You will also need spices:

black and allspice pepper – 1 g each;
sugar – 1 g;
dried garlic, ground – 2 g.

For pre-salting, take a mixture of nitrite and table salt in equal parts at a rate of 20 g per 1 kg.

Recipe for making Krakow sausage at home:

The hymen and veins are removed from the meat and cut into 5x5 cm cubes.
Add sugar to the salt, mix well with the meat, and place in the cold to salt for 48 hours.
The bacon is formed into cubes measuring 1*1 cm and placed in the freezer for 2-3 hours.
Beef is processed into minced meat using a grid with cells with a diameter of 3 mm.
The pork is passed through an electric meat grinder with a large nozzle.
Combine the minced meat, add spices and mix well until fibers appear, about 10 minutes. manually or 5 min. mixer.
Add chopped bacon, mix and leave in the refrigerator for 1 hour.
To prepare Krakow sausage at home, use lamb or pork intestines.
If the shell is natural, remove it from the packaging and soak it in cold water for 15 minutes. and rinse thoroughly.

Technology for preparing sausage at home:

Using a special stuffing syringe or attachment to an electric meat grinder, fill the shell.
Tie the ends together to make a ring.
Inspect the surface; if areas with air appear during the work, they are pierced with a needle.
The semi-finished product is hung for 4 hours to settle. This must be done in a cool room or in the refrigerator, the temperature should not be higher than +4 ⁰WITH.
Before hot processing, the workpieces are left warm for about 6 hours.

If you have smoking equipment at home with a drying function, proceed as follows:

The rings are hung in the smokehouse on hooks.
Place the temperature probe in one of the rings and set the mode to +60 ⁰C, stand until the probe shows +40 inside the product⁰WITH.
Then use the drying mode. To do this, set the regulator to +90⁰C, leave until + 60 ⁰C on the dipstick.
Water is poured into a tray specially provided by the device and the Krakow sausage is left at +80 ⁰C until the inside warms up to +70 ⁰WITH.
Then immediately place in a container with cold water for about 10-15 minutes.
Allow the rings to dry, smoke at home at +35⁰ From about four o'clock.

Krakow sausage is hung in a room with good air circulation for ventilation

Recipe for Krakow sausage according to USSR GOST

The recipe for Krakow sausage according to GOST provides for the percentage of components from the total mass:

trimmed beef, lean – 30%;
pork ham – 40%;
pork belly – 30%.

The brisket should be 70% fat.

Spices that are needed for 1 kg of raw materials for Krakow sausage according to GOST:

black pepper – 0.5 g;
allspice – 0.5 g;
sugar – 1.35 g;
dried ground garlic – 0.65 g;
salt – 20 g.

A mixture is made from spices and added during the processing of the main raw materials.

Technology for making sausage at home.

The ham and beef are cut into equal cubes.
Place the workpiece in a container and sprinkle with nitrite salt.
Place in the refrigerator for three days.
The ham and beef are frozen and passed through an electric meat grinder with a fine grid.
The brisket is cut into thin strips, then into cubes; it is not pre-salted.
The pieces should be approximately 1*1 cm
The fatty preparation is placed in the freezer for 1.5 hours.
Then add lard and spices to the minced meat and mix for about 5 minutes.
The resulting mass is placed in the refrigerator for 60 minutes.
Prepare the shell: soak for a few minutes and rinse well.
The minced meat is filled into a syringe and the intestines are stuffed.
After stuffing, the ends are tied together.
Suspended in a room with a temperature of +10-12⁰From 4 hours for precipitation.
Krakow sausage is sent to the oven at a temperature of +90 ⁰C, where kept for 35 minutes.
Place a baking tray with water on the bottom, lower the setting to +80⁰C, leave for another 0.5 hour.
A contrast treatment is carried out by placing the sausage in cold water for 10 minutes.
Allow the product to dry and place it in the refrigerator for 12 hours.
Treat with cold smoke for 4 hours and hang for airing for three days.

Krakow sausage, prepared at home, is dense, with fragments of fat on the cut

A simple recipe for Krakow sausage in the oven

In this version, homemade Krakow sausage is cooked in the oven without subsequent cold smoking.

Compound:

medium fat pork – 1.5 kg;
beef – 500 g;
pork belly – 500 g;
powdered milk – 1 tbsp. l.;
sugar – 1 tsp;
allspice and black – 0.5 tsp each;
ground garlic – 1 tsp;
cardamom – 0.5 tsp;
nitrite salt – 40 g;
water with ice cubes – 250 ml.

Homemade recipe:

The brisket is left in the freezer until firm.
All meat is passed through an electric meat grinder with a large mesh.
Powdered milk is mixed with spices and added to the minced meat.
Water is poured into the raw material and mixed thoroughly for 10 minutes.
The finished minced meat is transferred to a container, closed and placed in the refrigerator for 24 hours. Then the mixture is loaded into a press with a special attachment, onto which the casing is placed.
Turn on the unit for subsequent filling.
The workpiece is connected together with a ring, the ends are tied. The sausage is carefully inspected, and if areas of air accumulation are identified, the film is pierced with a needle.
To allow the rings to dry, place them on a flat surface.
Place the sausage on the oven rack, set the regulator to +80 ⁰C. Bake the sausage so that the inside warms up to +70 ⁰WITH.
Then place a mold with water on the bottom and leave for another 40 minutes.
Remove the product from the oven and immediately place it in ice water for 5 minutes.
The liquid is drained and all moisture is removed from the surface with a napkin.
After 24 hours of drying, homemade Krakow sausage is ready to eat.

Homemade Krakow sausage based on a 1938 recipe

The recipe for preparing the product at home is taken from the book by A.G. Konnikov, published in 1938. It contains unique recipes for sausages and smoked meats, widely known in the USSR and former CIS countries.

To prepare Krakow sausage at home you will need:

lean pork (back) – 1 kg;
fresh beef – 750 g;
fatty pork belly – 750 g.

Spices per 1 kg of raw materials:

ground allspice and black pepper – 0.5 g each;
crushed garlic – 2 g;
sugar – 1 g.

First, the raw materials must be salted; in the 1938 recipe, food saltpeter was used for this purpose; you can take a mixture of table salt and sodium nitrate (10 g per 1 kg of meat).

Nitrite curing mixture can be purchased at the retail chain

Beef is passed through a fine grid, lean pork is processed in a meat grinder with a large mesh, fatty raw materials are cut into small pieces.

Attention! The brisket can be cut into ribbons to make it easier to separate it from the total mass for processing.

Sugar is added to the salt, the workpiece is placed in a container and poured with the mixture, mixed well and put in the refrigerator for three days for pickling.

Technology that will help you make Krakow sausage at home:

Take the salted piece out of the refrigerator, separate it, and remove the fatty brisket from the total mass.
Place a 3 mm fine grid on an electric meat grinder and pass the beef through it.
Lean pork is processed into larger fractions.
The brisket is cut into thin strips of approximately 1.5 cm.
Then all the raw materials are combined in one container, spices are added and kneaded well. At home, this can be done manually or using a mixer.
The filling casing can be taken from natural pork or lamb intestines, or replaced with collagen casing for ring sausages.
As equipment for preparing the product at home, you will need a special syringe for filling. Minced meat is placed in it, the casing is put on and the process begins.
All raw materials are processed, the shell can be cut into the necessary parts in advance and put one by one on the syringe nozzle or cut off during operation.
The ends are tied.
The product is inspected; if there are areas with air, the shell is pierced with a needle.
Place in the refrigerator for a day.
The next day, take it out, leave it for 2 hours at room temperature, preheat the oven to +90⁰ and soak the sausage for 30 minutes.
Reduce temperature to +80 ⁰C, place a baking tray with water on the bottom, steam treatment for 35 minutes.
Remove from the oven, allow to cool, during which time the surface will dry.
To smoke sausage at home, it must be placed on hanging hooks.

Suspended and placed in the smokehouse

Important! The process will take approximately 7-8 hours at a temperature of +35⁰WITH.

In cross-section, Krakow sausage, prepared at home, turns out homogeneous with individual fragments of fat

Storage rules and periods

Store homemade Krakow sausage in the refrigerator or basement. The temperature should not exceed +6 ⁰C. The shelf life of the product at an air humidity of 78% is 14 days. Vacuum packing will extend this period to three weeks.

Conclusion

Krakow sausage at home is a tasty, environmentally friendly product without the addition of preservatives. It is prepared only from high-quality fresh meat, spices are used in accordance with GOST. Therefore, the resulting taste of sausage prepared at home will not differ from the products that were produced during the Soviet era.