Kawassy is German smoked and cooked in water large diameter sausage which is also known as Krakauer Sausage. Krakauer has its origin in Polish city of Kraków and is known in Poland as Kielbasa Krakowska. This is a large diameter sausage made from beef and pork.
|Beef||500 g||1.10 lb|
|Semi-fat pork||400 g||0.88 lb|
|Lean pork||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure # 1||2.5 g||1/2 tsp|
|White pepper||2 g||1 tsp|
|Nutmeg||0.5 g||1/2 tsp|
|Crushed garlic||3.5 g||1 clove|
- Curing. Cut beef, semi-fat and lean pork into 1 inch (25 mm) cubes, but keep separately. Mix 1/2 salt and 1/2 cure #1 with beef and pack tightly in a container. Do the same with lean and semi-fat pork, proportionately dividing remaining salt and Cure #1. Cure meats for 48 hours.
- Grind beef through 1/8” (3 mm) plate. Grind again or emulsify in food processor adding some cold water.
- Grind semi-fat pork through 3/8” (8 mm) plate.
- Mix ground beef with spices, add cubes of lean pork and remix. Add semi-fat pork and mix everything together.
- Stuff into 60-90 mm natural or fibrous casings. Let sausages hand for 60 minutes at room temperature.
- Apply hot smoke for 60 minutes.
- Cook in water at 80° C (176° F) water until sausages reach 160° F (72° C) internal temperature. This may take 60-90 minutes.
Lean cured pork should not be ground. This is the "show meat" which must stand out when the sausage is sliced.