Krakow Sausage
A source of protein and healthy fats, this dish supports muscle health and promotes satiety. Garlic and spices add antioxidants and enhance the flavor, making it perfect for a keto diet.
Grind part of the pork on a medium plate. Grind beef finely. Dice the fatty pork into 10-12 mm cubes and partially freeze.
Mix meats with nitrite salt, table salt, pepper, allspice, garlic and allulose, keeping the mince below 10-12 °C.
Refrigerate for 12-24 hours. Stuff into natural casing, form rings, rest in a cool place for 4 hours, then warm at room temperature for 3-4 hours.
Dry at 60 °C to 30 °C inside, roast at 85-90 °C to 55-60 °C inside, then cook with steam at 80-85 °C to 68-70 °C inside.
Cool under cold running water for 10-15 minutes and refrigerate for 10-12 hours. Cold smoking is optional.
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