Seasoning for Krakow sausage 50 grams art PDKRK50

Ingredients: granulated garlic, ground allspice, ground black pepper.

Krakowska sausage is a semi-smoked sausage that got its name from the Polish city of Krakow. She is very popular in Poland, as well as in Germany and Austria.

A good casing for this sausage would be natural pork belly or collagen casing

For 1 kg of raw materials you will need 7 g of seasoning (about one teaspoon).

In order for the Krakovskaya sausage to comply as much as possible with GOST, it is better to observe the following proportions: grade 1 beef - 30%, lean pork - 40% and fatty pork - 30%. If these proportions are observed and with the addition of aromatic spices, your sausage will turn out aromatic, tender, juicy, with a smoky aroma - exactly the way we all love.

This seasoning is ideal for Krakow sausage, but you can also use it for other types of sausages, sausages, sausages or ham. The composition is quite versatile and can complement any sausage products.

Cook with pleasure and let Krakowska sausage be your signature dish.