Krakauer is a German and Austrian version of the popular Polish sausage known as Krakowska. Sausage which has its origin in Polish city of Kraków. This large diameter pork and beef sausage contains easily visible chunks of cured meat which stand out against pinkish mass of emulsified meat.
|Lean pork (shoulder butt), no connective tissue or sinews||700 g||1.54 lb|
|Beef or pork, regular type||230 g||0.50 lb|
|Water||70 ml||2.33 oz|
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 results cure lean pork the traditional way: dice lean pork into 25 mm (1”) cubes. Take 2/3 of salt and cure #1 (15 g salt, 1.5 g cure #1) and mix with pork cubes. Pack firmly in a suitable container, cover with a clean cloth and hold for 48 hours in refrigerator.
- Grind regular beef or pork through 3 mm (1/8”) plate, then emulsify with water, spices and remaining salt and cure #1.
- Mix cured pork cubes with emulsified paste.
- Stuff into 80 mm synthetic fibrous casings or cellulose type. The casings must be permeable (allow the moisture and smoke to go through). The sausage may be stuffed into large 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 water at 75-80° C (167-176° F) until the sausages reach 71° C (160° F) internal temperature.
- Immerse in cold water for 10 minutes. Hold in air to evaporate moisture.
The following stronger and darker combination is also used: white pepper, coriander, caraway, juniper berries, mustard seeds and garlic.