Krakow sausage

Krakow sausage is a foreigner for our borders: the recipe for its manufacture came to Russia only in the 18th century, and since the sixteenth century it has been produced in the city of Krakow (Poland) as homemade smoked sausage. To date, the excellent taste of Krakow sausage has made it famous around the world.

In cooking, Krakow sausage is used not only as a delicatessen meat cut - it is quite often added to the composition of many dishes: salt salts, pizzas, casseroles, rolls, salads, snacks. They make delicious and incredibly satisfying sandwiches and sandwiches with Krakow sausage, canape, additionally accompanied by fresh vegetables and herbs.

Interestingly, initially the recipe for making Krakow sausage provided for the use of only dense minced meat and various spices. However, in Soviet times, pork speck began to be added to the composition of Krakow sausage - this is the recipe that is still known today.

In order to enjoy the taste and aroma of high-quality Krakow sausage, you need to choose the right product. First of all, the shell of a fresh meat product should fit tightly to the mince, there should be no deposits on it. If the baton of Krakow sausage is clean and dry, there is no light plaque of protruding salt on it, then the product is fresh and has not been on the counter for a long time, and it was stored correctly.

Krakow sausage belongs to the type of semi-smoked sausages, in connection with which its consistency is somewhat more delicate, and loaf is more plastic pop compared to other varieties of raw smoked sausages. In addition, Krakow sausage becomes more juicy due to the predominance of pork belly in it, as well as the addition of pork speck. The smell of Krakow sausage does not differ in a pronounced smoked aroma, and its color on the slice varies from rich pink to dark brownish red.

Composition of Krakow sausage

Today, the composition of Krakow sausage contains pork and beef meat, pork belly, speck, garlic, food salt and various spices. This type of sausage products is produced exclusively in a natural shell, in connection with which Krakow is stored only at a temperature of 0 to 6 degrees.

The calorie content of Krakow sausage is about 46

6. 2 kcal, which is quite a lot per 100 grams of product. That is why nutritionists advise not to abuse this sausage and eat it in moderation, otherwise problems are quite likely not only with excess weight, but also an exacerbation of certain diseases.