Krakauer is a German and Austrian adaptation of the accepted Brightness sausage accepted as Krakowska. Sausage which has its agent in Brightness burghal of Kraków. This ample bore pork and beef sausage contains calmly arresting chunks of convalescent meat which angle out adjoin pinkish accumulation of blurred meat.
|Lean pork (shoulder butt), no affiliation tissue or sinews||700 g||1.55 lb|
|Beef or pork, approved type||250 g||55. lb|
|Water||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|White pepper||1.0 g||1/2 tsp|
|Mace||0.5 g||1/4 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Allspice||1.0 g||1/2 tsp|
|Garlic, smashed||3.0 g||1 clove|
|Lemon zest, grated||1 tsp||1 tsp|
|Potato starch||10 g||1 Tbsp|
- For best after-effects cure angular pork the acceptable way: dice angular pork into 25 mm (1”) cubes. Booty 2/3 of alkali and cure #1 (15 g salt, 1.5 g cure #1) and mix with pork cubes. Backpack durably in a acceptable container, awning with a apple-pie bolt and authority for 48 hours in refrigerator.
- Grind approved beef or pork through 3 mm (1/8”) plate, afresh bullwork afresh with water, spices and actual alkali and cure #1 or emulsify in aliment processor.
- Mix convalescent pork cubes with blurred paste.
- Stuff into 80 mm constructed coarse casings or artificial type. The casings charge be absorbent (allow the damp and smoke to go through). The sausage may be blimp into ample beef casings.
- Hold sausages in smokehouse at 50° C (122° F) until sausages feel dry to touch.
- Apply smoke at 60° C (140° F) for 120 minutes.
- Cook in baptize at 75-80° C (167-176° F) until the sausages ability 71° C (160° F) centralized temperature.
- Immerse in algid baptize for 10 minutes. Authority in air to clear moisture.
The afterward stronger and darker aggregate is additionally used: white pepper, coriander, caraway, juniper berries, alacrity seeds and garlic.