Silesian Krupnioki

Silesian Krupnioki is Polish blood sausage (Krupnioki Śląskie) that originates in the part of the country known as Silesia (Śląsk). Krupnioki borrows its name from the silesian word “krup” which is a silesian regional name for the word “kasza” (buckwheat or barley grouts). Majority of polish blood sausages are made with buckwheat or barley oats.
Silesian Krupnioki carry PGI, 2016 classification.

Pork head meat, jowls, snouts200 g7.05 oz
Pork live50 g1.76 oz
Pork lungs150 g5.29 oz
Pork skins50 g1.76 oz
Pork jowls50 g1.76 oz
Skwarki *50 g1.76 oz
Stock fat (from boiling meats)100 g3.52 oz
Pork blood200 g7.05 oz
Buckwheat groats150 g5.29 oz
Ingredients per 1000g (1 kg) of meat
salt20 g3-1/2 tsp
pepper1 g1/2 tsp
marjoram1 g1/2 tsp
allspice0.5 g1/4 tsp
onion30 g1 small onion
  1. Wash meats in cold water, soak any salted meats for 2-3 hrs in cold running water.
  2. Poach meats (except liver and skwarki *) in small amount of water: skins at 95° C (203° F); jowls at 80-85° C (176-185° F) until semi-soft; other meats at 80-85° C (176-185° F) until soft. Save the meat stock. After poaching remove gristle from lungs and meat from heads. Spread meats apart on a flat surface to cool.
  3. Boil buckwheat grouts (1.5 kg) in 2.7-3.0 liters of left over meat stock or water. Boil grouts for ½ hr continuously stirring. After boiling leave for ½-1 hr covered.
  4. Soak skwarki * in stock using 25% of stock in relation to the weight of skwarki.
  5. Grind all meats, liver, skwarki * and onion through 3 mm plate.
  6. Add salt and spices to ground meats, mix buckwheat grouts with blood, add stock fat and then mix everything well together.
  7. Stuffing materials: hog casings 32-36 mm, butcher’s twine. Stuff casings loosely into 18-20 cm (17-18”) long links. Tie the ends with twine.
  8. Immerse sausages in boiling water and poach at 85° C (185° F) for about 15-20 min.
  9. Immerse sausages for 15 min in cold water (about 5° C, 41° F) then divide them into pairs. Cool them down to below 6° C (43° F). If no suitable cooling conditions are available, arrangements need to be made to bring the temperature to 12° C (53° F) or less.

Meats should be neither salted nor cured.

* Skwarki is the byproduct of rendering pork fat. They are solid light brown cracklings which remain after the fat was filtered. They are usually made from back fat.

*Lungs might be hard to obtain. Replace with pork meat.

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