Homemade Krakow sausage in the oven. Taste from Soviet childhood
The sausage from the store has a very questionable composition. It is stuffed with soy, dyes, thickeners, cartilage, chicken and pork skins, as well as the lowest grade meat. Against this background, it is best to cook homemade sausage.
Pork and beef meat must be ground in a meat grinder 2 times along with fatty pork belly or lard. In order for the fat to grind properly, it should be frozen first.
In a separate container, spices are mixed according to the recipe, along with dry milk. It is important that if nitrite salt 0.5-0.6% is used, then ordinary kitchen salt is no longer needed. The mixture is poured into the minced meat and a glass of ice water is poured in.Next, everything is kneaded for 10 minutes with gloved hands so that the mass heats up less from the palms. Ice water is an important condition for minced sausage, which should not be neglected.
After this, the mass is covered with a lid and placed in the refrigerator for 12-24 hours.
After ripening in the refrigerator, you need to fill the intestine with minced meat using a special attachment for a meat grinder.
The result should be 7 circles of sausage, 350-400 grams each. They are tied into rings with thread and pierced with a needle. Then the sausage should dry out a little, you can simply dry it with a towel.
You can cook the rings in a smokehouse, or in a regular oven on a rack greased with vegetable oil. When baking in the oven, the temperature is set at 80-85°C. After an hour, you will need to put a saucer of water in the oven. The total baking time for sausage at this temperature is 2.5-3 hours.
After baking the rings, I plunge them into ice water for a few minutes.
Then they are wiped with a towel and hung out to dry for 24-36 hours at room temperature. Ready-made sausage has a shelf life of 5-7 days. Some of the rings can be frozen and then removed from the freezer as needed.
Ingredients:
- beef – 500 gr.;
- pork belly or lard – 500 gr.;
- pork – 1.5 kg;
- 40 gr. salt +5 gr. nitrite salt 6.25% or just 45 g. nitrite salt 0.5-0.6%;
- ground black pepper – 1 tsp;
- allspice – 0.5 tsp;
- cardamom – 0.5 tsp;
- dry garlic – 1 tsp;
- sugar – 1 tsp;
- powdered milk – 30 g;
- ice water – 250 ml;
- natural pork casing 33-36 mm – 3.5-4 m.
Sausage preparation process
Pork and beef meat must be ground in a meat grinder 2 times along with fatty pork belly or lard. In order for the fat to grind properly, it should be frozen first.
In a separate container, spices are mixed according to the recipe, along with dry milk. It is important that if nitrite salt 0.5-0.6% is used, then ordinary kitchen salt is no longer needed. The mixture is poured into the minced meat and a glass of ice water is poured in.Next, everything is kneaded for 10 minutes with gloved hands so that the mass heats up less from the palms. Ice water is an important condition for minced sausage, which should not be neglected.
After this, the mass is covered with a lid and placed in the refrigerator for 12-24 hours.
After ripening in the refrigerator, you need to fill the intestine with minced meat using a special attachment for a meat grinder.
The result should be 7 circles of sausage, 350-400 grams each. They are tied into rings with thread and pierced with a needle. Then the sausage should dry out a little, you can simply dry it with a towel.
You can cook the rings in a smokehouse, or in a regular oven on a rack greased with vegetable oil. When baking in the oven, the temperature is set at 80-85°C. After an hour, you will need to put a saucer of water in the oven. The total baking time for sausage at this temperature is 2.5-3 hours.
After baking the rings, I plunge them into ice water for a few minutes.
Then they are wiped with a towel and hung out to dry for 24-36 hours at room temperature. Ready-made sausage has a shelf life of 5-7 days. Some of the rings can be frozen and then removed from the freezer as needed.
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