Ingredients with Measurements:
- 2 lbs. ground pork shoulder
- 1/2 lb. ground beef chuck
- 1/2 lb. pork fatback
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. marjoram
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
- 1/4 cup ice water
- 2 tbsp. red wine vinegar
- 2 tbsp. corn syrup solids
- 2 tbsp. nonfat dry milk
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Butcher's twine
Step-by-step instructions:
1. Grind the pork shoulder, beef chuck, and pork fatback using a meat grinder.
2. In a large mixing bowl, combine the ground meats with salt, black pepper, garlic powder, marjoram, allspice, and nutmeg. Mix well.
3. In a separate bowl, mix ice water, red wine vinegar, corn syrup solids, and nonfat dry milk. Add this mixture to the meat mixture and mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Soak the hog casings in cold water for 30 minutes.
6. Attach the sausage stuffer to the meat grinder and fill the hopper with the meat mixture.
7. Thread the hog casings onto the sausage stuffer and start filling the casings with the meat mixture.
8. Twist the casings every 6 inches to form individual sausages.
9. Tie the ends of each sausage with butcher's twine.
10. Hang the sausages in a cool, dry place for 2-3 hours to dry.
11. Preheat the oven to 350°F.
12. Place the sausages on a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 160°F.
13. Let the sausages cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Chilling time: 2 hours or overnight
Drying time: 2-3 hours
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F
Internal temperature of sausages: 160°F
Serving size:
This recipe makes approximately 8-10 sausages.
Nutritional information:
Calories per serving: 300
Total fat: 25g
Saturated fat: 10g
Cholesterol: 80mg
Sodium: 600mg
Total carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- Ground pork shoulder can be substituted with ground chicken or turkey.
- Ground beef chuck can be substituted with ground lamb or veal.
- Pork fatback can be substituted with beef suet or duck fat.
Variations:
- Add diced onions or grated cheese to the meat mixture for added flavor.
- Use different spices such as paprika or cumin to create a unique flavor profile.
Tips and tricks:
- Keep the meat mixture and sausage stuffer cold to prevent the fat from melting.
- Don't overstuff the casings to prevent them from bursting.
- Use a meat thermometer to ensure the sausages are fully cooked.
Storage instructions:
- Store the sausages in an airtight container in the refrigerator for up to 1 week.
- Freeze the sausages for up to 3 months.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the sausages on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the sausages on a platter with mustard and pickles.
- Slice the sausages and use them as a topping for pizza or pasta.
Garnishes:
- Fresh herbs such as parsley or thyme.
- Sliced onions or peppers.
Pairings:
- Beer or red wine.
- Sauerkraut or potato salad.
Suggested side dishes:
- Roasted potatoes or vegetables.
- Crusty bread or rolls.
Troubleshooting advice:
- If the sausages burst during cooking, reduce the oven temperature and cook for a longer time.
Food safety advice:
- Always wash your hands and equipment thoroughly before and after handling raw meat.
- Cook the sausages to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Krakowska sausage originated in Krakow, Poland and is a popular type of Polish sausage.
Flavor profiles:
- Krakowska sausage has a savory and slightly spicy flavor with hints of garlic and marjoram.
Serving suggestions:
- Serve the sausages hot or cold as a snack or appetizer.
- Use the sausages in soups or stews for added flavor.
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Region: Polish