Рет қаралды 209,832
Legendary Krakow sausage. She was loved in the Soviet Union, and now she is loved in Russia. I cook Krakow sausage step by step and in great detail. In technology I use double-smoked, hot and cold. The difference between my cooking and GOST 1212-41 is only in the fact that I do two smoking.
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INGREDIENTS:
Beef is not fat - 30% by weight of raw materials,
Pork is not fat - 30%,
Pork brisket - 20%,
Pork fat pork fat - 20%,
Cooked salt - 1%,
Nitrite salt (with HH content 0.6%) - 1%,
Sugar - 1% by weight of raw materials
Pepper black + fragrant + white
- 0.5%, by weight of raw materials,
Dry garlic - 1% by weight of raw materials,
Fresh garlic - 0.5% by weight of raw materials.
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