Krakow smoked sausage refers to sausages and was very popular in Soviet times.
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Beef, n\W pork and brisket cut into pieces of 4x4-5x5cm and salted
a mixture of salt and nitrite salt separately. Put raw in the fridge
and held 48-72 hours at a temperature of +2-+3 g S.
P\W pork should contain at least 30% fat, and bacon not less than 75%
fat and 25% meat.
After salting beef skip twice through a meat grinder with a lattice 2-3 mm.
Bold pork cut into pieces of 10-12 mm or mince
with a grid of 10-12 mm. the Method of grinding will affect the section drawing.
Brisket is cut into pieces of 6-8 mm.
Put minced beef and pork in a Cup. Add crushed
garlic and spices. Mix well.
For sausage use pork cheruvu with a diameter of 35-45 mm, cut to
the same pieces 35-40 cm Packing medium density.
Formed sausage rounds. The air under the shell is removed by piercing.
The sausage is hung in the refrigerator for 3-4 hours at a temperature of
+8-+12 g C for precipitation.
After precipitation sausage warmed to room temperature. Next sausage
roast in the smoker in the smoke temperature of 60-80 ° C for 40 minutes.
(Roasting can not do, and proceed directly to cooking.)
Fried circles of sausage, boil in water with a temperature of 78-80 ° C to achieve in
the center of the stick temperature of +68 ° C (about 60 minutes)
After cooking the sausage refrigerated for 4-5 hours at a temperature not higher than +20 C C.
After cooling, the loaves are smoked by the smoke temperature of 35-50 grams in 12-24 hours.
After Smoking the sausage is dried for 3-4 days at a temperature of +12-15 g S.