Krakow Grilled Sausage
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g pork cuts, max. 10% bacon
- 100 g beef
- 100 g bacon (back bacon)
- 20 g curin salt
- 1 ½ g nutmeg
- 2 g paprika powder, noble sweet
- 3 g cayenne pepper
- 3 g black pepper
- 2 g caraway powder
- 1 ½ g garlic powder
- 1 g ascorbic acid
- 4 g cutter aids
Print Recipe
Pin Recipe Instructions
- First, the meat and bacon are cut into small pieces, keeping the beef and bacon separate. Then the ingredients are weighed and mixed with the chopped meat.
- The beef and half of the pork are minced twice with the 5 mm disc and then mixed with the rest of the pork and bacon. Then everything is minced with the 5 mm disc and kneaded cohesively with the addition of 50 to a maximum of 100 ml carbonated mineral water.
- Pig intestines cal. 30/32 or 32/34 are filled.
- After a day of drying and reddening, the sausages are smoked for 1 to 1.5 hours at 60 to 70 ° C and then scalded at 75 ° C. Brew for 1 minute per mm in diameter.
- The sausages are cooled in cold water while they should be completely under water.
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