I have been wanting to make some Krakowska & gathered up a nice loin.
I cut a piece of it off for my meal last night & it was great!
Slices of loin 1/2 to 3/4 inch thick. These were slices of the lean center part of the loin.
Cut the slices into 1/2 to 3/4 inch pieces. The rest of the sausage comes from the darker outer part of the loin & the fat. It is roughly a 2-1 ratio of lean to dark/fat. I somehow don't have a pic of the darker meat & fat - thought I took one...
Set up to grind.
Here is the darker loin meat & fat ground together. It will get mixed with the cut up pieces of lean loin.
Meat for the Linguica, Extra Hot Italian & Italian Face Melter sausages. One whole picnic, a loin end roast & a small shoulder roast.
Natural casing soaking in warm water.
Ok meat in the freezer while I run down to my shop. Updates to follow...