Homemade sausage "Krakowska"

Category: Meat dishes
Homemade sausage Krakowska

Ingredients

pork (shoulder) 600 g
Veal (neck) 400 g
Pork (brisket 600 g
Bacon (smoked) 150 g
Spices for salting meat enriched with BIOWIN 10 g
Sausage spices BIOWIN 5 g
Potassium nitrate 2 g
Coarse salt 5 tbsp. l
Protein casing for sausages BIOWIN 60-70 cm
BIOWIN culinary threads 30 cm
Dried garlic or granulated 5 g
Sausage stuffer BIOWIN 1 PC

Cooking method

  • Wash the meat well, prepare a brine for salting the meat. Add 5 tablespoons to boiled cooled water. l. coarse salt, water about 4 liters, add 2 gr. saltpeter. Stir the salt well. Add BIOWIN herbal mixture enriched with spices specially for salting meat before smoking or cooking sausages. Ingredients: coriander (juniper fruits, black pepper, allspice, bay leaf, marjoram, thyme, rosemary, savory. Add to the brine, stir well, put the meat in the refrigerator for 3 days. After three days, remove the meat from the marinade, rinse well. Prepared products for sausages.
  • Homemade sausage Krakowska
  • Prepare minced meat from our meat and add finely chopped smoked bacon to minced meat. Stir well and add sausage spices and dried garlic. The meat no longer needs to be salted.
  • Homemade sausage Krakowska
  • While we give the minced meat to rest, nourish with spices. Let's prepare the shell for packing. In slightly salted water t about 22 grams. for 15 min. put the chopped protein shell.
  • Homemade sausage Krakowska
  • We start stuffing the sausage, first you need to make a tail from the culinary thread at the shell. Fill the syringe with the prepared minced meat. Choose the largest size of the nozzle, put a shell on the nozzle.
  • Homemade sausage Krakowska
  • We form the sausages. Before stuffing, be sure to rinse the casing from salt water.
  • Homemade sausage Krakowska
  • We hang it for heat treatment in the oven. t 75-80 gr. For 2.5 hours.
  • Homemade sausage Krakowska Homemade sausage Krakowska
  • 2.5 hours have passed
  • Homemade sausage Krakowska
  • Homemade sausage Krakowska

The dish is designed for

1650 grams of finished product

Time for preparing:

3 hours

Cooking program:

oven sausage filler BIOWIN

Note

Homemade sausage Krakowskaimg] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/112023/IMG_1125.JPG

Kara
Julia, the main reason why housewives spend time and effort on making all products at home is the purity and safety of the original ingredients. So why waste time on homemade sausage if you add chemistry to it? One with E ... can be bought at any store. Perhaps you will now say that the indicated dosage is so minimal that it does not harm your health. But we don't eat tons of purchased sausage either.

Please do not be offended, I just expressed my opinion, correct me, if not right.

Potassium nitrate, potassium nitrate (potassium nitrate, potassium nitrate, Indian nitrate, etc.) is an inorganic binary compound, potassium salt of nitric acid with the formula KNO3. It is mainly used in pyrotechnics as a potassium-nitrogen fertilizer (a very convenient combination of two elements that are usually poorly combined when assimilated by plants). It is a strong oxidizing agent, reacts with combustible materials and reducing agents, actively and often explosively during grinding. When mixed with some organic materials, it tends to self-ignite.

Yulek
KaraThank you very much for such a detailed comment. This is your opinion to which you are entitled. I will not make excuses and write who is right and who is wrong. And about dosages and about saltpeter, I can write to those who will be interested.
Rada-dms
Kara, + 1,
The sausage, of course, is excellent, attractive, the process is shown well! But why is there a photo of Biovin products in every recipe in an HONORABLE place? Do something with other spices so people have a choice ...
Kara
Quote: Yulek

Kara,
And about dosages and about saltpeter, I can write to those who will be interested.

Julia, my son, is a great admirer of sausages, and that is why she took care of making it at home. I wrote a comment in this thread with a question precisely because I am interested, and not because of harm.

Quote: Rada-dms

Kara, + 1,
But why is there a photo of Biovin products in every recipe in an HONORABLE place? Do something with other spices so people have a choice ...

So you don't have to pay for hidden advertising. This is called product placement, and Julia uses it quite successfully.
Even in the comments is not shy
Quote: Yulek

Thank you, I take everything from me for a large selection of spices, and everything for cooking homemade meat products.

I didn’t ask about Biovin in my question, so I got
Yulek
Rada-dms, I order this product, I like it. Why try something different? I do not urge anyone to buy anything from biovines.
Yulek
Quote: Kara
So after the hidden river More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=390202.0You don't have to pay the lama. Product placement is called, and Julia uses it quite successfully
It is your right to regard it as you like. My recipe with a detailed description, for those who are interested!
Rada-dms
Kara, this is what causes some irritation despite the fact that the sausages are good;)
Yulek
Rada-dmsIf you keep track of my recipes, pay attention, I can do not only sausage. Why are you annoyed? Better do something delicious too !!!
Yulek
Quote: Kara
I didn’t ask about Biovin in my question, so I got
I shared this with those who are interested! I WILL REPEAT ONCE! You are not interested? Everyone has a choice of what and how to make their recipe. I have already announced my choice.
Rada-dms
Well, you don't follow other people's recipes at all, this one is visible!
And if you take an interest, you will see that I cook, including excellent ones! other girls' recipes!
Yulek, well, since you exhibit so many sausage recipes, you can make it more gentle with other spices for comparison, what if you like it too !?
I don’t have yours under my hands, I will not bother buying a one-time preparation (sausages are still an unhealthy thing), so which ones should I take?
NatalyMur
Rada-dmsAnd I make it easier - black ground pepper, allspice and nutmeg - I don't even like to add garlic, although sometimes it can be squeezed out, and the preliminary salting can be made with ordinary salt, so there is no problem
True, you will not get such a pink color, but it will taste good, although I would still make Krakow with nitrite salt - it will look more like the original source, but you can do without homemade sausage ...
And yet, I just got an advertisement for biovin, although I use their products, but I'm already sorry for this company ...
Rada-dms
NatalyMur, I even didn't want to buy their ham, all advertising acts on me like coffee on some: I fall asleep from it like
Thank you, I also don't really like garlic in sausages, in cutlets, but I won't do Krakow, it's very fatty for us. We have long preferred good steaks or just ham. Of course, if I had been treated to such a sausage, I would not have refused!
Kara
Natasha, I will ask you (since the author refuses to comment), what is the difference between nitrite salt and saltpeter? Is it added only for preservation or does it give some flavor? If you do not plan to store the sausage for a long time, is ordinary salt suitable? And why should the salting mixture be made on the basis of water? I would be grateful for the answer
Rada-dms
Kara, we have a whole topic .... can we discuss there? I'm interested too!
Kara
Quote: Rada-dms

Kara, we have a whole topic .... can we discuss there? I'm interested too!

Let's go
Yulek
Rada-dmsFor example, I saw heat treatment at Aunt Basia! If I made an order from biovin for spices, casings, etc. why should I buy something else from others? If there was a lot of time, I would make you links to where I read about saltpeter, spices, etc. ..., but I don't want to please you and waste time.
Kara
Quote: Yulek

Rada-dmsIf there was a lot of time, I would have made you links to where I read about saltpeter, spices, etc. ..., but I do not want to please you and waste time.

And then why was this recipe posted? Boast of? Your position once again proves that you do not care about the users of this forum, and you post recipes with one goal - to make an advertisement. It's a pity...
Rada-dms
Yulek, do not waste your precious time on me! Your sausage is good, you have achieved good results, otherwise, as it turned out, everything is clear to everyone for a long time! Good luck and prosperity!
Rada-dms
Kara, that's right, especially if you look at the thank you history;)
Rada-dms
Kara, let's eat the ham
Masinen
Rada-dms, Kara, honestly word, I do not understand why you attacked a person then!
What is it about Biovin spices?
What kind of advertising can there be if these products can only be ordered or imported from Poland?

Many people here use nitrite salt, why no one attacks them)
Let's react normally to all recipes!
Yulek, thanks for the recipe !!!
Natalishka
-
NatalyMur
Natalishka, the continuous advertising of biovin, or rather the biovin website, causes aggression39
And the girls are quite understandable.
Just see all of Yulek's posts.
Kara
Quote: Masinen

Rada-dms, Kara, honestly word, I do not understand why you attacked a person then!
What is it about Biovin spices?
What kind of advertising can there be if these products can only be ordered or imported from Poland?

Many people here use nitrite salt, why no one attacks them)
Let's react normally to all recipes!
Yulek, thanks for the recipe !!!

The Lord is with you, no one attacked, see my first post. I asked about saltpeter, to which I received an answer
Quote: Yulek

KaraThank you very much for such a detailed comment. This is your opinion to which you are entitled. I will not make excuses and write who is right and who is wrong. And about dosages and about saltpeter, I can write to those who will be interested.

And Biovin can be bought everywhere, including on the website that Julia advises so
Kara
Quote: Natalishka

Maria, I generally think, isn't it time for the CHEF to intervene. This is not the first time on the forum. Solid aggression. And Julia has good recipes. Thank you.
I totally agree! It is high time for the chief to intervene, the advertising is so persistent that it simply cannot go unnoticed.

Natalia, and discuss aggression there where did you see her
Natalishka
-
Masinen
Kara, for example, apart from the above-mentioned site and Polish sites, I no longer know where to order biovin.

It just needs to be easier to react to everything)
Natalishka
-
Rada-dms
Masinen, yes, we did not really get started, then, just if the recipe is exposed, I would like to develop it. I might have been honored to do it, but I'm wondering how much the result is without chemical. additives will differ from the above composition. It's easy for the author, since her process is well-established, she could compare and write the differences, pros and cons;)
If the author does not want to deviate from the recipe, from these specific ingredients, of course, this is her right!
I did not notice the aggression, there was only surprise!;Natalishka!
Kara
Quote: Natalishka

Yes, there are many advertisers here. For example, I bought a lot of things on E5ru, and gave many links to their products. And our very respected ROMA constantly gives links to OZONE. And we are using these links successfully. And no one shouts to us NOT TO DO IT,

Natalia, do not confuse soft with hot, ozone and E5 are huge online markets that sell a wide range of products from different manufacturers. Biowin is a brand name.
Natalishka
Quote: Kara
Natalia, and discuss aggression where you imagined it
The link is inappropriate, because there are only your statements.
Rada-dms
Natalishka, eh, we not only read, but also cook, therefore such corrosive;)
Rada-dms
Okay girls! Let's go cook dinner, why break spears for sausage!
Life with and without sausage is equally beautiful !!!!!
Tumanchik
The recipe is awesome !!! The whole process is described and worked out in truth with soul and diligence! Thank you very much! And thank you for your endurance and composure in situations where you just want to ... send. I experienced something similar here, but I did not have enough restraint to come out so dignified. Bravo!
Masinen
Rada-dms, right!
Let's live in peace!!
Irgata
Yulia. well done, withstood inappropriate criticism.I got out of this not clever situation with dignity, some kind of hazing is straightforward, even if there are not so useful preservatives in the recipe - the main thing is MEAT sausage, this is the meaning of our home troubles - to get rid of these industrial meat preparations, already it is officially recognized that there is little real meat in the purchased sausage, but here it is solid natural meat with spices, the main thing is the principle of preparation, and you can replace the components you don't like - there are now enough analogues. there are not enough recipes on the forum with the use of various mixtures for baking, ready-made dry jelly mixtures, and even the flour itself now comes with different additives. Why did you ladies attack the girl?
grinaty
So what? Ham maker shinkovar - Teskoma, but no one shouts - advertising)) Well, just a girl bought spices together with a ham maker Biovin and cooked sausage using them. That's all, nothing criminal, I suppose - no advertising. If she first wrote the composition of the spices, and then, as many add, indicated "I have Biovin," then no one would break spears. I'm in spices too like a pig in oranges I don’t understand anything - I would love to buy the tested sets of spices. Maybe I'll be going to buy - there and Packat gave a link to the site with Biovin))) As for the "saltpeter", it's just a mistake - we are probably talking about salting salt c NITRITE (and not nitrate as in nitrate) potassium. So this is all normal, if you wish - you want to use it, but you don't want to - then no. In another topic I gave a link to the flavorist's site, although you can find a lot of such information (if you wish) and get rid of many of our fears and delusions IMHO
Natalishka
Kara
Comrades, what are you talking about? I will quote my post again

Quote: Kara

Julia, the main reason why housewives spend time and effort on making all products at home is the purity and safety of the original ingredients. So why waste time on homemade sausage if you add chemistry to it? One with E ... can be bought at any store. Perhaps you will now say that the indicated dosage is so minimal that it does not harm your health. But we don't eat tons of purchased sausage either.

Please do not be offended, I just expressed my opinion, correct me, if not right.

and that's what I got back

Quote: Yulek

I will not make excuses and write who is right and who is wrong. And about dosages and about saltpeter, I can write to those who will be interested.

Hazing? Where? I asked about saltpeter! Didn't have a right? Well, let's introduce special conditions for

Quote: Irsha

Why did you ladies attack the girl?

offended girls, do not ask questions in their recipes, do not ask about spices and their replacement with analogues.
Rada-dms
"As for the" saltpeter ", it's just a mistake - we are probably talking about curing salt and NITRITE (and not nitrate as in nitrate) of potassium."

grinaty, thank you for clarifying the difference, otherwise I would annoy with saltpeter, even scary to imagine !!!
Kara
Here, learn, offended girls

Quote: Kolbasnik

I will try to answer as far as I know myself. During salting, nitrite salt is no different from saltpeter, the mechanism of action on meat is the same, although saltpeter still needs to decompose to nitrite, but this happens gradually and automatically.
If you do not plan to store the sausage for a long time - namely 72 hours at +4 degrees. Celsius - then you can not use saltpeter or sodium nitrite. True, then it will not be entirely correct to call the product ham, it will be something like a lump of boiled pork.

Why? - because it is in the presence of sodium nitrite that aromatic and flavoring substances, "ham aroma", "sausage spirit" accumulate.
There is a synergistic effect, a mutual enhancement of properties, when nitrite kills all unnecessary bacteria, but the correct lactic acid, some cocci in its presence develop well and give their aroma in a bouquet of ham flavor.

A water-based salting mixture must be made to evenly dissolve salt and all substances. For what? - so that the meat remains tender, juicy. This is due to the osmotic pressure in the meat cell, if minced meat is mixed with dry salt, then the osmotic pressure will pull all moisture from the cells into the meat juice, and we need to leave it inside the cell so that the product remains dense and juicy.

If you have any questions, ask, I will try to answer in simple words.

And even if this person advertises anything in every recipe, it will not cause irritation. Because he not only posts his recipes, but also tries to explain the nuances to those who, perhaps, will cook the dish for the first time and do not know what they may encounter and what inaccuracies in the recipe can lead to.
grinaty
Natalishka, sorry that it happened - after all, I copied not your words, but the answer # 30
ang-kay
Yulek, You are already just a master! Is it addictive?
Irgata
Kolbasnik is a professional (thanks to him for the most valuable advice), and here is a forum for home lovers to cook tasty and healthy
Kolbasnik
Thank you for the title :) but I'm more like a "defrocked" Stop poisoning people, we need to teach them how to make sausage on their own - now our motto :))
Rada-dms
The BEST defense of the author's position will be a sausage cooked according to her recipe with detailed photos !!!!
I, personally, if I like the recipe, then I go and do it !! How to do without these spices, I did not receive an answer !!!
Kara
Quote: Irsha

Kolbasnik is a professional (thanks to him for the most valuable advice), and here is a forum for home lovers to cook tasty and healthy

Irsha, I absolutely agree with you! That is why I do not want amateurs to have tasty and completely unsafe
Rada-dms
KolbasnikBy the way, everyone wanted to ask how to ensure that there were no air holes in the sausage. Does this also interest me from the point of view of cooking ham in a ham maker?
Kolbasnik
Who cares what spices :) Anyway, this is not Krakowskaya in the usual sense :) Krakowskaya - only in the rings in the intestines is done.

And this sausage - I also like it very much, but it can be attributed to ham sausage, cervelat. Spices should be classic - black pepper, allspice, sometimes nutmeg. Garlic - fits very well for pig-intensive recipes.

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