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INGREDIENTS
3 Kg Pork
1 Kg Beef
30g of Misty Gully Kransky Seasoning per Kg Meat
2g Of Cure #1 2% Kg Of Meat (or Recommended on packet)
220ml Of Chilled Water Per Kg Of Meat
1.5 Kg Cheddar Cheese or Mozzarella Cheese
OTHER INGREDIENTS
You can add Garlic or Chili’s to make Garlic Kransky’s or Chili to make Chili Kransky’s.
METHOD
1 Fill your casings of choice (we recommend size 36 All Natural Hog Casing – pre soak 30 minutes prior to filling).
2 Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilize.
3 Smoke or cook at 90℃ until internal temp reaches 65℃.
4 Cool sausages by submerging in cold water for 20 minutes.
5 Remove from water, pat dry.
6 Cook as you desire, serve and enjoy!
NOTE
1 Can use up to 2 Kg of cheese. Combination of Mozzarella and Cheddar.
2 You can use Grated Cheese.
3 Just mince the meat and return it to the fridge to get cold again, then mix all ingredients together in the meat mixer.
4 I find that putting the cheese through the mincer that I can not see any of the cheese afterwards.
