How to Make Kransky

This recipe is made super easy with our Misty Gully Kransky Seasoning. 150g of the seasoning will make over 5kg of sausages.

Directions:

  1. Mix 150g of Misty Gully Kransky Seasoning and 5g of cure #1 6.25% with 150ml of chilled water. Blend with 5kg of meat, the suggested ratio is 3/4 pork, 1/4 beef.
  2. Fill your casings of choice (we recommend size 36 All Natural Hog Casing – pre soak 30 minutes prior to filling).
  3. Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilise.
  4. Smoke or cook at 90 degrees C until internal temp reaches 65 degrees C.
  5. Cool sausages by submerging in cold water for 20 minutes.  
  6. Remove from water, pat dry.
  7. Cook as you desire, serve and enjoy!
Related Recipes

How to Make Maple, Chilli and Bourbon Bacon

This bacon will taste nothing like you've ever tried before! It's unusual at first, but if this was even possible, the sweetness from the Maple and Bourbon and the warm aftertaste from the chilli…

How to Make Dr Pepper Ribs

These juicy glazed ribs always go down a treat. If you don't like Dr Pepper or don't have access to it, normal coke will work well (or any other cola-type).

BBQ Bacon Burnt Ends

Making your own Bacon at home is safe, easy, fun and most importantly, delicious. Once you try this simple recipe, you'll never eat store-bought bacon again!