Meats and Sausages
Krainer
Krainer sausage has its roots in Slovenia (Kranjska Klobasa), but is also popular in Austria and Germany.
Meats | Metric | US |
---|---|---|
Lean pork | 700 g | 1.54 lb |
Pork fat | 150 g | 0.33 lb |
Beef, medium-fat, with connective tissue | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 16 g | 2.5 g |
Cure #1 | 2.5 g | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Garlic, smashed | 3.0 g | 1 clove |
Water | 90 ml | 3 oz fl |
Instructions
- Grind lean pork and beef through 5 mm (1/4") plate.
- Mix with salt and Cure #1 adding slowly water.
- Grind fat through 5 mm (1/4") plate.
- Mix meat, fat and all ingredients together.
- Stuff into 28 mm pork casings forming 15 cm (6") links.
- Hold at room temperature for 60 minutes (optional step, but recommended).
- Smoke at 60° C (140° F) for 60 minutes.
- Boil at 75° C (167° F) for 25 minutes.
- Cool and refrigerate.