Krakauer, kielbasa, smoked Polish sausage

Krakauer, kielbasa, smoked Polish sausage

 

 

 

 

 

 

Schweinedarm 28/30 mm

Rezept: 5 pound Sausage

Fleisch / Meats

1022 g Rindfleisch / Beef                  mix with back fett                 8 mm Scheibe wolfen / 8mm Grinder

114 g Rückenspeck / back fett           mix with beef

568 g Schweinebauch / pork belly                                                   8 mm Scheibe wolfen / 8mm Grinder

568 g Schweineschulter / pork shoulder                                         8 mm Scheibe wolfen / 8mm Grinder

Gewürz

  2,27 g Knoblauchpulver / garlic

  1,14 g Koriander / coriander

  4,54 g Muskat / nutmeg

  4,54 g Paprika (rosenscharf) /paprika powder hot

  4,54 g Pfeffer (weiß) / withe pepper

45,42 g Salz (Pökelsalz) / curing salt

  6,81 g Senfkörner / mustart seed                        Am Ende dem Brät dazu geben / add at the end mixing

  4,54 g Traubenzucker (Dextrose) /suger

Make sure the meat temperature is just about freezing . Grind meat and place in the big bowl for mixing.

Add the spices and mix well, make sure the meat get slightly sticky. keep a low temperature of the meet. 

Store in a freezer to cool the meat down. Now fill into Pork casing caliber 28 to 30 mm.

Cook the sausage in light salty water for 30 minutes. 

 Then smoke at 70°C for 3 hours 

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