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