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Makes near 9 Kg of Sausage:
INGREDIENTS
4.2 Kg Pork 75% – 25% Fat
1.7 Kg Beef 80-85% 15 – 20 % Fat
500 gr KAA Kransky Sausage Premix
1.3 Kg Ice Water (1300 ml)
1 Kg Cheddar Cheese Cubes
OTHER INGREDIENTS
You can add Garlic or Chili’s to make Garlic Kransky’s or Chili to make Chili Kransky’s.
1 ½ – 3 Grams Chili per Kilo Meat. 1½ g being mild.
METHOD
Mince Meat to required texture.
Mix meal and water together to form a slurry.
Mix meat and slurry together until combined.
Put back in freezer to chill again.
Mince again.
Fill out into desired sausage casings.
TIME TO SMOKE THE SAUSAGES:
Use any smoker of your choice.
Preheat your smoker to 76℃. Smoke the sausages until their internal temperature reaches 62 degrees C (don’t let it exceed 65℃ or the fat will melt and you’ll end up with shriveled sausages), adding a handful of wood chips twice throughout the smoking process. Hickory wood chips and apple wood chips are both great choices for pork.
Use an instant read thermometer to check the internal temperature. I use this one.
COLD WATER BATH TIME: Once the sausages reach the correct internal temperature they need to be cooled down very quickly to about 48℃ to keep the sausages from continuing to cook and to prevent the casings from shrinking and shriveling. Submerging the sausages in an ice bath is often recommended but I don’t like to take the chance of getting water inside the casings. So I prefer the other commonly used method of spraying them with cold water for several minutes in the sink or you can even leave them on the smoker racks and spray them with a garden hose. The important thing is to work quickly and immediately after the sausages reach the right internal temp.
Once you get the temp down to around 48 degrees C, let the sausages air dry for 2-3 hours. Now they’re ready to eat. You can keep them stored in the fridge for 3-4 days or freeze them for up to 3 months. If you vacuum seal them you can freeze them a little longer.
To reheat the sausages, you can pan fry them for a few minutes or heat them on the grill.
