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.


  1. 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.
  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!
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