Krakow-style sausage

Ingredients for 1 servings:

• 450 g pork belly
• 400 g lean beef from the rump
• 150 ml ice water, alternatively ice-cold mineral water
• Use cutter aids according to manufacturer’s instructions
• 0.7 g caraway seeds, whole
• 4 ½ g mustard seeds, whole
• 20 g curing salt
• 1 ½ g white pepper, ground
• 2 g sugar, preferably glucose
• 1 g chili powder, hot
• 1 g caraway powder
• 0.8 g nutmeg, ground
• 1 g allspice powder
• 1.6 g garlic powder
• ½ g coriander powder

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

a lean variant

Weigh all the meat. Prepare the seasoning mix according to the sausage mixture/amount of meat. Cut the meat separately into fine cubes. First, season the beef cubes and mix well so that the meat has absorbed the seasonings. Then mince through a 4 mm diameter perforated disk. Add the cutting aid according to the package instructions and process the meat into a fine sausage meat using a food processor or a cutter. While chopping, gradually add enough ice water until a fine, creamy, and smooth mixture is formed. The sausage meat should not get warmer than 14 °C during the chopping process. Refrigerate the sausage meat immediately after chopping. Then season the pork cubes, mix well, and mince through a 4 mm diameter perforated disk. Knead with the finished beef sausage meat and the addition of caraway seeds and mustard seeds by hand until a homogeneous, binding mass is formed. Fill the finished sausage meat into clean, screw-top jars, ensuring the fill level is not exceeded (10-15 mm below the rim). Seal the jars and cook in a canning machine for 2 hours at approximately 100°C. Remove the jars from the water and let them cool on a damp cloth. Be careful, they are hot! If you have a canning machine, you can also fill the sausage into cans and cook them according to the instructions above. Another option is to fill the sausage meat into casings (e.g., beef, pork, or natural casings) with as few air pockets as possible. Then hot-smoke the sausages for 1 hour at 60-70°C and then scald them in a water bath or in a canning machine at 70°C, depending on the casing size (10 minutes per millimeter).