Krakauer (sausage)

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A Polish Krakow sausage (Polish: Kiełbasa Krakowska ), which is mainly eaten with bread

As Krakow ( Pol. Krakowska ) refers to different directly or as shortening sausage varieties in Central Europe . The name refers to the Polish city ​​of Krakow (Polish Kraków ).

Germany

  • In Germany, commonly referred to as Krakow or cooking Polish a boiled sausage with coarse flesh insert. Composed of equal numbers of cattle meat and a mixture of pork belly and other pork , the coarse (5 mm) minced is. Typical spices are nitrite curing salt , pepper , paprika powder , nutmeg and garlic . The mass is filled into wreath casings with a diameter of approx. 45 mm. Then the sausages are smoked hot for one hour and scalded for 30 minutes . After they cool, they are cold smoked for 6 hours. A variant of this is the Kawassy , which uses bacon without rind instead of pork belly . The Schinkenkrakauer differs in that one third each of low-fat, stripped pork, bacon and roast beef are used. The rest of the preparation is identical. Krakow sausages are made from the base material for Krakow . However, depending on the recipe, the mass is finely chopped up. The main difference is that they only weigh 100 g each and are filled into pig intestines with a diameter of approx. 30 mm. The preparation time is relatively short with one hour of hot smoking and 20 minutes of brewing.
  • Krakow ham sausage is made from 80% low-fat, stripped pork and 20% beef roast. In preparation, the pork is cured for a few hours. Then you season it, chop it roughly, and then mix it with the roast beef. Typical spices are nitrite curing salt, pepper and mustard seeds . Middle intestines with a diameter of more than 65 mm are used as sausage casing . The sausages are first smoked hot and then scalded for 2 hours. They can then be consumed without any further ripening.
  • Raw Krakauer is a firm, coarse-grained raw sausage made from coarsely chopped pork and finely chopped beef . The proportion is approximately two to one. Typical spices are nitrite curing salt, pepper and garlic. The mass is filled into wreath casings with a diameter of at least 45 mm. The sausages are then cold-smoked for 24 hours and then mature for up to 3–4 days to be ready for consumption.

Austria

Krakauer corresponds to the German beer ham in Austria .

  • As Krakauer sausages are called 70% salted entsehnten pork and 30% meat. 1% potato starch can also be added. Traditionally, it is packed in black artificial casings as bar goods.
  • A Krakauer with a prominent designation is meat sausages made from 85% cured sinewed pork I (best quality) and 15% sausage meat. 1% potato starch may be added.

In Austria, the Krakauer was also included in the register of traditional foods of the Ministry of Life for all of Austria. Since 2009 ham sausage and Krakauer have been reunited under one quality requirement, just as they did before the Second World War.

Individual evidence

  1. ^ The production of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition. ISBN 978-3-86641-187-6
  2. ↑ https://lebensmittel-warenkunde.de/lebensmittel/fleisch/fleisch-und-wurstwaren/bierschinken.html
  3. ↑ East. Food Book Codex Chapter B14, Section 4.2.2.4 ( Memento of the original from October 19, 2017 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF; 515 kB) @1@ 2Template: Webachiv / IABot / www.verbübersundheit.gv.at
  4. ↑ Cracow . Entry no. 205 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .

Web links

Commons : Krakauer  - collection of images, videos and audio files