Krakow sausage at home: recipes according to GOST USSR, 1938

The older generation is familiar with the real taste of Krakow sausage. Among the huge range of meat products produced in the territory of the former USSR, it is almost impossible to find a similar composition, the only way out is to cook the product yourself. Krakow sausage is prepared quickly at home, and its taste compares favorably with products presented on store shelves.

How to cook Krakow sausage at home

For the manufacture of the product at home, only fresh raw materials of good quality are taken. You will need lean meat – pork, beef, as well as bacon or the fatty part of the pork carcass. It is necessary to take care of the stuffing shell, it can be purchased at the butcher shop.

To get a real taste of Krakow, strictly observe the dosage of ingredients and spices indicated in the recipe. Table salt is not used, it is replaced with saltpeter, which increases the shelf life.

General technology for the production of Krakow sausage

Making Krakow sausage at home is not difficult if you follow the technology. Prepared only from chilled meat.

Pre-lean ingredients are salted, observing the dosage, and left for 24-36 hours. Beef is processed on a fine meat grinder grate, lean pork – on a large one. The bacon is cut into pieces.

Products are dried, then heat treated with steam. The product is smoked in a cold way. Then they are weathered for about three days.

Classic homemade Krakow sausage recipe

To make Krakow sausage at home, you will need:

• lean pork from the back of the carcass – 500 g;
• lean beef of the highest grade – 500 g;
• bacon – 250 g.

You will also need spices:

• black pepper and allspice – 1 g each;
• sugar – 1 g;
• dried garlic, ground – 2 g.

For pre-salting, a mixture of nitrite and edible salt is taken in equal parts with a calculation of 20 g per 1 kg.

Recipe for Krakow sausage at home:

1. The hymen and veins are removed from the meat, cut into cubes 5×5 cm.
2. Sugar is added to the salt, mixed well with meat, put in the cold for salting for 48 hours.
3. The lard is formed into cubes 1 * 1 cm in size and placed in the freezer for 2-3 hours.
4. Beef is processed into minced meat using a grid with cells with a diameter of 3 mm.
5. Pork is passed through an electric meat grinder with a large nozzle.
6. Minced meat is combined, spices are introduced and mixed well until fibers appear, about 10 minutes. manually or 5 min. mixer.
7. Add chopped bacon, mix and leave in the refrigerator for 1 hour.
8. To prepare Krakow sausage at home, lamb or pork intestines are used.

   

9. If the shell is natural, it is removed from the package, soaked in cold water for 15 minutes. and washed thoroughly.

How to make sausage at home:

1. With the help of a special stuffing syringe or a nozzle on an electric meat grinder, the shell is filled.
2. Tie the ends together to form a ring.
3. Inspect the surface, if during the work there are areas with air, they are pierced with a needle.
4. The semi-finished product is suspended for 4 hours for precipitation. This must be done in a cool room or in a refrigerator, the temperature should not exceed +4 ⁰C.
5. Before hot working, the blanks are left warm for about 6 hours.

If at home there is smoking equipment with a drying function, proceed as follows:

1. The rings are hung in the smokehouse on hooks.
2. Place the temperature probe in one of the rings, set the mode to +60 ⁰C, hold until the probe shows +40 inside the product⁰C.
3. Then use the drying mode. To do this, set the regulator to +90⁰C, leave until receiving + 60 ⁰With a feeler gauge.
4. Water is poured into a tray specially provided by the device and the Krakow sausage is left at +80 ⁰C, until the inside warms up to +70 ⁰C.
5. Then immediately placed in a container with cold water for about 10-15 minutes.
6. Allow the rings to dry, smoke at home at +35⁰ From about four o’clock.

Krakow sausage is hung in a room with good air circulation for ventilation.

Krakow sausage recipe according to GOST USSR

The recipe for Krakow sausage according to GOST provides for the percentage of components from the total mass:

• trimmed, lean beef – 30%;
• pork ham – 40%;
• pork belly – 30%.

Brisket should be 70% fat

Spices that are needed for 1 kg of raw materials for Krakow sausage according to GOST:

• black pepper – 0,5 g;
• allspice – 0,5 g;
• sugar – 1,35 g;
• dried ground garlic – 0,65 g;
• salt – 20 of

A mixture is made from spices and added during the processing of the main raw materials.

Technology for obtaining sausage at home.

1. The ham and beef are cut into identical cubes.
2. The workpiece is placed in a container, sprinkled with nitrite salt.
3. Put in the refrigerator for three days.
4. The ham and beef are frozen and passed through an electric meat grinder with a fine grate.
5. The brisket is cut into thin strips, then into cubes, it is not salted beforehand.
   
   

   Pieces should be approximately 1 * 1 cm

6. The fat billet is placed in the freezer for 1,5 hours.
7. Then bacon and spices are added to the minced meat, mixed for about 5 minutes.
8. The resulting mass is placed in the refrigerator for 60 minutes.
9. Prepare the shell: soak for a few minutes and rinse well.

   

10. The syringe is filled with minced meat and the intestines are stuffed.

    

11. After stuffing, the ends are tied together.

    

12. Suspended in a room with a temperature of + 10-12⁰C to 4 hours for draft.
13. Krakow sausage is sent to the oven with a temperature of +90 ⁰C, where they are held for 35 minutes.
14. A baking sheet with water is placed on the bottom, the mode is lowered to +80⁰C, leave for another 0,5 hours.
15. A contrast treatment is carried out by placing the sausage for 10 minutes in cold water.
16. Allow the product to dry and refrigerate for 12 hours.
17. They are treated with cold smoke for 4 hours and hung out for airing for three days.

Krakow sausage, cooked at home, turns out to be dense, with fragments of fat on the cut

A simple recipe for Krakow sausage in the oven

In this version, homemade Krakow sausage is cooked in the oven without subsequent cold smoking.

Composition:

• medium fat pork – 1,5 kg;
• beef – 500 g;
• pork brisket – 500 g;
• dry milk – 1 tbsp. L.;
• sugar – 1 tsp;
• allspice and black – 0,5 tsp each;
• ground garlic – 1 tsp;
• cardamom – 0,5 tsp. l.;
• nitrite salt – 40 g;
• water with ice cubes – 250 ml.

Recipe for cooking at home:

1. The brisket is left in the freezer until firm.
2. All meat is passed through an electric meat grinder with a large mesh.

   

3. Powdered milk is mixed with spices, injected into minced meat.

   

4. Water is poured into the raw material, thoroughly kneaded for 10 minutes.
5. The finished minced meat is transferred to a container, closed and placed in the refrigerator for 24 hours. Then the mixture is loaded into a press with a special nozzle, on which the shell is put on.

   

6. Turn on the unit for subsequent filling.

   

7. The workpiece is interconnected by a ring, the ends are tied. The sausage is carefully examined, if areas of air accumulation are identified, the film is pierced with a needle.
8. To dry the rings, they are placed on a flat surface.
9. The sausage is laid out on the oven grate, the regulator is set to +80 ⁰C. Bake the sausage so that the inside warms up to +70 ⁰C.

   

10. Then a form with water is placed on the bottom and incubated for another 40 minutes.
11. The product is removed from the oven and immediately placed in ice water for 5 minutes.
12. The liquid is drained and all moisture is removed from the surface with a napkin.
    
    

    24 hours after drying, home-made Krakow sausage is ready to eat

Homemade Krakow sausage according to a 1938 recipe

The recipe for preparing the product at home is taken from the book by Konnikov A.G., published in 1938. It contains unique recipes for sausages and smoked meats, widely known in the USSR and the former CIS countries.

To make Krakow sausage at home, you will need:

• lean pork (back) – 1 kg;
• fresh beef – 750 g;
• fatty pork belly – 750 g.

Spices per 1 kg of raw materials:

• ground allspice and black pepper – 0,5 g each;
• crushed garlic – 2 g;
• sugar – 1

Previously, the raw material is subject to salting, in the 1938 recipe, food saltpeter was used for this purpose, you can take a mixture of table salt and sodium nitrate (10 g per 1 kg of meat).

Nitrite curing mixture can be purchased at the distribution network

Beef is passed through a fine grate, lean pork is processed in a meat grinder with a large mesh, fatty raw materials are cut into small pieces.

Sugar is added to the salt, the workpiece is placed in a container and poured with a mixture, mixed well and put in the refrigerator for three days for salting.

Technology that will help you make Krakow sausage at home:

1. They take out the salted billet from the refrigerator, separate it, remove the fatty brisket from the total mass.
2. A fine 3 mm grate is installed on the electric meat grinder and beef is passed through it.

   

3. Process lean pork into larger fractions.
4. The brisket is cut into thin strips of about 1,5 cm.

   

5. Then all the raw materials are combined in one container, spices are added and kneaded well. At home, this can be done manually or using a mixer.

   

6. The filling shell can be taken with natural pork or lamb intestines or replaced with collagen for ring sausages.
7. As equipment for preparing the product at home, a special stuffing syringe will be required. Minced meat is placed in it, a shell is put on and the process begins.

   

8. All raw materials are processed, the shell can be cut into the necessary parts in advance and put alternately on the nozzle of the syringe or cut off during operation.

   

9. The ends are tied.
10. The products are inspected, if there are areas with air, the shell is pierced with a needle.
11. Placed in the refrigerator for a day.
12. The next day, they take it out, leave it for 2 hours at room temperature, preheat the oven to +90⁰ and keep the sausage for 30 minutes.
13. Lower the temperature to +80 ⁰C, a baking sheet with water is placed on the bottom, steam treatment is carried out for 35 minutes.
14. Remove from the oven, let cool, during which time the surface will dry out.
15. To smoke sausage at home, it must be placed on hanging hooks.

Hang and place in a smokehouse

In the context of the Krakow sausage, cooked at home, it turns out homogeneous with separate fragments of fat

Storage rules and periods

Store homemade Krakow sausage in a refrigerator or basement. The temperature regime should not exceed +6 ⁰C. Shelf life of the product at 78% air humidity – 14 days. Vacuum packaging will increase this period to three weeks.

Conclusion

Krakow sausage at home is a tasty, environmentally friendly product without the addition of preservatives. It is prepared only from high-quality fresh meat, spices are used in accordance with GOST. Therefore, at the output, the taste of sausage cooked at home will not differ from products that were produced during the Soviet era.