Homemade KRAKOV Sausage You can make it yourself easily and simply

Homemade Krakow Sausage You can make it yourself easily and simply
INGREDIENTS for 1 kg (I cook 3 kg)
300 g beef (30%0
150 g pork belly frozen (15%)
550g medium fat pork (55-60%)
additional 70-100g smoked bacon
15 g table salt +2 g Insta Cure#1 6.25% (if you use nitrite salt 0.5-0.6% add 17 g, DO NOT ADD regular salt
1/2 tsp sugar or dextrose
1/4 tsp dry garlic
1 tsp dry onion
1/2 tsp ground black pepper
1/4 tsp nutmeg
10 g milk powder non fat
100 ml ice water
natural pork casing 35-42 mm
measure tsp and tbsp without top
You can cook sausage in two ways in the oven or hot smoker
Dry the sausage for 18-24 hours in the kitchen turn on the fan 1 hour 3 times
Mix meat with gloves for 8-10 minute or kitchen proseccor 3 min,
Minced meat temperature 46-50F or 8-12C
Cooking in two ways:
IN THE OVEN
Bake in the oven 80-85-90С (170-180 -195FF) increase the temperature in the oven every 30 minutes until ready the temperature inside the sausage should reach 70-72С Approximate cooking time 3 hours +
In a hot SMOKER Smoke 50C (122F) -1 hour, then every hour we raise the temperature 60C (140F) - 70C (160F) - 80C 180F - 90C (195F) and cook until done Smoking time 4-6 hours depending on the diameter of the casing. The temperature inside the sausage should reach 70--72C or 160 F
after cooking 3 minutes cold water
Dry the sausage for 18-24 hours in the kitchen turn on the fan 1 hour 3 times
Store the sausage in paper in the refrigerator for up to 2 weeks, if you cook a lot, you can store it in a vacuum for up to 1 month or freeze vacuumed for up to six months

[@cookingwithlove7175]

Homemade KRAKOV Sausage You can make it yourself easily and simply

[@sharifmkhan]

Yammy recipe.

[@aliwannigerry2060]

Like 6, Well prepared in putting all the assorted ingredients certainly this is really yummy, thanks for sharing this nutritious and healthy mouthwatering recipe, stay safe always.