Krainer

Krainer sausage has its roots in Slovenia (Kranjska Klobasa), but is additionally accepted in Austria and Germany.

MeatsMetricUS
Lean pork700 g1.54 lb
Pork fat150 g0.33 lb
Beef, medium-fat, with affiliation tissue150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 g
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, smashed3.0 g1 clove
Water90 ml3 oz fl
Instructions
  1. Grind angular pork and beef through 5 mm (1/4") plate.
  2. Mix with alkali and Cure #1 abacus boring water.
  3. Grind fat through 5 mm (1/4") plate.
  4. Mix meat, fat and all capacity together.
  5. Stuff into 28 mm pork casings basic 15 cm (6") links.
  6. Hold at allowance temperature for 60 account (optional step, but recommended).
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Boil at 75° C (167° F) for 25 minutes.
  9. Cool and refrigerate.

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