Ingredients

Title Value
1. Beef 300 gram
2. Pork 500 gram
3. Pork belly 100 gram
4. Fat 100 gram
5. Nitrite salt 10 gram
6. Salt 8 gram
7. Sugar 10 gram
8. Garlic 10 gram

Cooking

1 . Stage

A general note. If you want to get a real sausage, as it should be, then don't skimp on the products. Otherwise it won't taste good and you'll waste a lot of time. Classical Gost semi-smoked sausage highest grade, which is Krakovskaya, is prepared from a mixture of ground beef of the highest grade, fat and pork, with the addition of finely chopped garlic, black and sweet peppers. Produced only in natural casing. So. Beef. Naturally, the meat, of course, of the highest quality. First you wash it, then you dry it and cut it in one and a half centimeters cubes. And then put it in the freezer... it's better to let it cool down. Take 30% lean beef.

1. Stage. A general note. If you want to get a real sausage, as it should be, then don't skimp on the products. Otherwise it won't taste good and you'll waste a lot of time. Classical Gost semi-smoked sausage highest grade, which is Krakovskaya, is prepared from a mixture of ground beef of the highest grade, fat and pork, with the addition of finely chopped garlic, black and sweet peppers. Produced only in natural casing. So. Beef. Naturally, the meat, of course, of the highest quality. First you wash it, then you dry it and cut it in one and a half centimeters cubes. And then put it in the freezer... it's better to let it cool down. Take 30% lean beef.

2 . Stage

Pork. Pork will be put through a meat grinder, so cut it into pieces that are convenient for processing. Bones, of course, do not count, we remove them. And immediately put it in the freezer. Take pork: lean 30%, fat 20%.

1. Stage. Pork. Pork will be put through a meat grinder, so cut it into pieces that are convenient for processing. Bones, of course, do not count, we remove them. And immediately put it in the freezer. Take pork: lean 30%, fat 20%.

3 . Stage

Real Krakow, who still remembers it, has these large flecks of fat in it. The best thing to use here is a pork brisket. I didn't have as much as the recipe called for, so I took out a piece of lard. Garlic, of course, did not go in the sausage, skin too, and the rest I cut into small cubes. And, given that the lard is salty (what else is there, if it is with garlic, etc.?), I did not salt this part of the stuffing. That is, I subtracted the weight of the stuffing from the weight of the salt. That's all there is to it. And, if we go back to the requirements of GOST, we need 20% of backbone fat.

1. Stage. Real Krakow, who still remembers it, has these large flecks of fat in it. The best thing to use here is a pork brisket. I didn't have as much as the recipe called for, so I took out a piece of lard. Garlic, of course, did not go in the sausage, skin too, and the rest I cut into small cubes. And, given that the lard is salty (what else is there, if it is with garlic, etc.?), I did not salt this part of the stuffing. That is, I subtracted the weight of the stuffing from the weight of the salt. That's all there is to it. And, if we go back to the requirements of GOST, we need 20% of backbone fat.

4 . Stage

What else needs to be prepared? Water. It is better to have crushed ice, even - 10 percent of the meat raw material. It doesn't take long to prepare. Salt. It is recommended to take 2% of the total weight of raw meat. Half and half - nitrite and regular. But I, given the "lard factor" took nitrite 1% and table salt 0.8% (although I always do so). Other stuff: Sugar - 1% of raw weight, black pepper and allspice - 0.8% of raw weight, dried garlic 1% of raw weight (but I took a third of this recommendation, even less - here you can orient on your taste). And a little bit of nutmeg, cardamom and coriander.

1. Stage. What else needs to be prepared? Water. It is better to have crushed ice, even - 10 percent of the meat raw material. It doesn't take long to prepare. Salt. It is recommended to take 2% of the total weight of raw meat. Half and half - nitrite and regular. But I, given the

5 . Stage

I added all the salt, according to Pavel Kolbaskin's recommendations, to the lean part of the stuffing. I do not know, maybe it is a shamanism, but in the end, the sausage was not worse. I stirred it well and put it back in the fridge.

1. Stage. I added all the salt, according to Pavel Kolbaskin's recommendations, to the lean part of the stuffing. I do not know, maybe it is a shamanism, but in the end, the sausage was not worse. I stirred it well and put it back in the fridge.

6 . Stage

And then, by the way, taking the same advice from Paul, I added sugar, garlic, pepper, etc. to the beef and mixed it well.

1. Stage. And then, by the way, taking the same advice from Paul, I added sugar, garlic, pepper, etc. to the beef and mixed it well.

7 . Stage

We take out the pork. It is worth remembering the rule to be guided in the preparation of sausage. The temperature of raw material for minced meat should not exceed 12 degrees. Less - you can, more - is not necessary. Here it is pork.

1. Stage. We take out the pork. It is worth remembering the rule to be guided in the preparation of sausage. The temperature of raw material for minced meat should not exceed 12 degrees. Less - you can, more - is not necessary. Here it is pork.

8 . Stage

And shredded it through a coarse grate.

1. Stage. And shredded it through a coarse grate.

9 . Stage

While the pork was twisting through the knives - grates, you see, its temperature rose. And the fat, on the contrary, had time to practically freeze.

1. Stage. While the pork was twisting through the knives - grates, you see, its temperature rose. And the fat, on the contrary, had time to practically freeze.

10 . Stage

Here we go. All the stuffing components are "assembled". I confess that I reduced the amount of lard. Almost halved it. I felt like it.

1. Stage. Here we go. All the stuffing components are

11 . Stage

And kneaded very well. I added water and ice. But the temperature went up a bit, which, however...

1. Stage. And kneaded very well. I added water and ice. But the temperature went up a bit, which, however...

12 . Stage

... did not interfere with the quality emulsification of the stuffing. And I put the minced meat in the fridge, closer to the freezer and the back wall. Let it mature, age.

1. Stage. ... did not interfere with the quality emulsification of the stuffing. And I put the minced meat in the fridge, closer to the freezer and the back wall. Let it mature, age.

13 . Stage

What was it like in the silent movies? It's been twenty hours.... We stuff sausages with this wonderful device. It's quick, convenient, and gets a tight, even stuffing. I recommend it to everyone. It's worth having in the kitchen.

14 . Stage

Here. And then we hang the sausages, at least overnight, at room temperature.

1. Stage. Here. And then we hang the sausages, at least overnight, at room temperature.

15 . Stage

So that, then, it's flattened, sagged, and a little dried out.

1. Stage. So that, then, it's flattened, sagged, and a little dried out.

16 . Stage

And then comes, the next morning, the heat treatment stage. It involves three steps. Drying, so to speak. Lay out the sausages on a rack (if you have the opportunity - it's better to hang them in the oven). About the temperature of the oven I will tell, but about the time..., about the time - no. See the photo on the right of the sausage sticking out a probe? Without such a thermometer it will be very difficult to get it right. It costs a pretty penny and is sold everywhere. Buy it for sure, you won't regret it one bit.

1. Stage. And then comes, the next morning, the heat treatment stage. It involves three steps. Drying, so to speak. Lay out the sausages on a rack (if you have the opportunity - it's better to hang them in the oven). About the temperature of the oven I will tell, but about the time..., about the time - no. See the photo on the right of the sausage sticking out a probe? Without such a thermometer it will be very difficult to get it right. It costs a pretty penny and is sold everywhere. Buy it for sure, you won't regret it one bit.

17 . Stage

So, the first step. You dry the sausage at an oven temperature of 60 degrees, until the inside of the loaves, or rather baby carriages, of sausage reaches 47 degrees.

1. Stage. So, the first step. You dry the sausage at an oven temperature of 60 degrees, until the inside of the loaves, or rather baby carriages, of sausage reaches 47 degrees.

18 . Stage

This is how the sausages will look. The surface will indeed become dry. The sausages will swell slightly.

1. Stage. This is how the sausages will look. The surface will indeed become dry. The sausages will swell slightly.

19 . Stage

Second step. Roasting. The temperature in the oven is a little over 80 degrees. The temperature inside the sausage should be 60 to 61 degrees.

1. Stage. Second step. Roasting. The temperature in the oven is a little over 80 degrees. The temperature inside the sausage should be 60 to 61 degrees.

20 . Stage

That's the view.

1. Stage. That's the view.

21 . Stage

And the third step. Boil. Steaming. Put a tray of water under the sausage. Pour boiling water at once, so as not to lose time. The temperature in the oven is the same as the frying. We have to reach 70 to 75 degrees inside the sausage.

1. Stage. And the third step. Boil. Steaming. Put a tray of water under the sausage. Pour boiling water at once, so as not to lose time. The temperature in the oven is the same as the frying. We have to reach 70 to 75 degrees inside the sausage.

22 . Stage

I mean, the heat treatment is finished.

1. Stage. I mean, the heat treatment is finished.

23 . Stage

Overnight the sausage at room temperature, but not higher than 22 - x, suspended. And preferably in a light breeze.

1. Stage. Overnight the sausage at room temperature, but not higher than 22 - x, suspended. And preferably in a light breeze.

24 . Stage

But, back to the tail again. It's dry. So everything went according to plan, according to acknowledged sausage authorities.

1. Stage. But, back to the tail again. It's dry. So everything went according to plan, according to acknowledged sausage authorities.

25 . Stage

That's the kind of look that formed. The aroma is still pungent. The sausage itself is not hot at all, ambient temperature.

1. Stage. That's the kind of look that formed. The aroma is still pungent. The sausage itself is not hot at all, ambient temperature.

26 . Stage

And then the sausage is sent to "walk". Six hours, at least, it needs to hang to air out the sharpness of the smoking.

1. Stage. And then the sausage is sent to

27 . Stage

It's nice in the summer, a warm breeze and all sorts of other pleasures. But nobody cancelled flies, so put the product in a gauze bag - necessarily.

1. Stage. It's nice in the summer, a warm breeze and all sorts of other pleasures. But nobody cancelled flies, so put the product in a gauze bag - necessarily.

28 . Stage

The sausage was aired for almost seven hours.

1. Stage. The sausage was aired for almost seven hours.

29 . Stage

И собственно вот!

1. Stage. И собственно вот!

30 . Stage

The pungent smoky smell is gone, or rather dissolved inside the product. Only a slight hint remains, an unobtrusive note. But, I should point out that the sausage is not quite ready yet. It still has to spend the night in the fridge, to collect the inner fatty juice "in the fist". Although, the little stroller, opened "to try", flew away in a jiffy. Angel to you at the meal!

1. Stage. The pungent smoky smell is gone, or rather dissolved inside the product. Only a slight hint remains, an unobtrusive note. But, I should point out that the sausage is not quite ready yet. It still has to spend the night in the fridge, to collect the inner fatty juice