In many Eastern countries, Mongolia included, there are vast grasslands which are known as prairies in the USA. In Polish they are called “kresy” hence the name of the sausage. The following is the traditional recipe.
|lean pork||600 g||1.32 lb.|
|lean beef or veal||200 g||0.44 lb.|
|pork back fat||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|allspice||2.0 g||1 tsp.|
|marjoram, ground||1.0 g||½ tsp.|
|cloves, ground||0.5 g||¼ tsp.|
|bay leaf, crushed||1 leaf||1 leaf|
|rum||60 ml||¼ cup|
- Grind meats with 3/8” (10 mm) plate. Cut fat manually into ¾ “ (20 mm) cubes.
- Mix all ingredients with meat adding rum. Then add diced fat and mix everything together.
- Stuff firmly into 45 mm beef middles or fibrous casings.
- Place sausages between two wooden boards, place weight on top and leave in a cool place (50-54º F, 10-12º C) for 2 weeks.
- Remove boards and hang sausage in a ventilated cool place for 3 days.
- Cold smoke for 7 days.
- Store in a cool, dry place.
To make an easier and modern hot smoked version of the sausage, replace Cure #2 with Cure #1, decrease salt to 18 g, mix all ingredients, then hot smoke and cook the sausage. Store in refrigerator.