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 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.
- 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!
Related Recipes
How to Make Jerky
Jerky is really simple to make and one of the quickest things to cure. What's more - you don't need any special equipment to make it! With the Hi Mountain Jerky Cure and Seasoning Kits making jerky…
How to Make Your Own Christmas Ham
Learn how to make your own Christmas ham using our Misty Gully Maple Ham Cure and our Christmas Dressing recipe. It's simple and fun to do! Dressing your ham can be a great way to get the kids…
How to make Jalapeno Poppers
These smokey, spicy and creamy jalapeno poppers are not only delicious, but so simple to make. Never tried one before? Once you've tasted just one bite of these you'll be wondering how you ever lived…