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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 ingredients: 

600 grams of pork shoulder 

400 grams of pork belly 

  20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

0.5 grams of mace 

0.2 grams of ginger 

0.2 cardamom 

     3-4 Jars

 

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 ingredients: 

600 grams of pork shoulder

400 grams of pork belly 

 20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

   0.5 grams of mace 

   0.2 grams of ginger 

   0.2 grams cardamom 

 20 grams of onions sautéed in the pan 

artificial cellulose casing 50-60mm diameter

 

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 #Wurst #thegarmansausagemaker #germansausage 

Liver Wurst set, German Sausage Maker How To Video

Meat
440 g pork shoulder
320 g pork belly
240 g liver

Ingredients Per kilo meat
60 g salt
3 g white pepper
1 g of ginger
0.6 g Macis
0.4 g cardamom
0.4 g allspice
0.4 g Thyme
30 g of braised onions

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Polish Sausage Krakow  5 Ib

ingrediant
1050 grams Beef
120 grams Back fett
570 grams pork belly
570 grams pork shoulder

2.3 grams Garlic
1.2 grams Coriander
4.5 grams Nutmeg
4.5 grams Paprika
4.5 grams white Pepper
45 grams Curing Salt
7 grams jellow mustard Seed
4.5 Dextrose Suger

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