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No. 959 Slovenian Kranskies Sausage Seasoning

Product image 1No. 959 Slovenian Kranskies Sausage Seasoning
Product image 2PS Slovenian Kranskies Sausage Seasoning
Product image 3 Slovenian Kranskies Sausage Seasoning

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SKU: 02-0704

Similar in taste to polish sausage or kielbasa, this Slovenian sausage seasoning has a peppery bite with hints of garlic and various spices.

  • Traditionally blended with 75 to 80% pork and about 20% bacon
  • For another variation, try adding in High-Temp Cheese
  • Comes complete with Speed Cure
  • No MSG

View 1 lb. Conversion Chart

INGREDIENTS

Salt, Spices, Garlic*, Sodium Erythorbate (1.35%). *Dried.

DIRECTIONS

SLOVENIAN KRANSKIES

You will need:

  • Seasoning and 1 cure Package Inside
  • 25# of 85% Lean Pork Trims
  • 2 to 3 Cups of Distilled Water
  • 3/4# Binder Flour (Optional)*

*Binder Flour keeps product moist

Suggested Procedure: Grind all meat through 3/4" plate. Regrind through 1/8" plate. For a coarser grind, grind through 3/16" plate. Add speed cure to 1/2 the water, then mix with meat. Add seasoning and mix 4-6 minutes until meat is tacky. Add last 1/2 of water into meat, mix and stuff into 35-38mm or 38-42mm hog casings.

Smoking Procedure:  Preheat smoker to 100 degrees. Place product on smoke sticks (no pieces touching). Insert temperature probe to middle of one link. Run for 1 hour with damper wide open. This is the drying time. Place 2/3 pan of moistened sawdust on burner. Set top damper 1/8 open, bottom damper 3/4 open. Increase temperature until internal temperature reaches 156 degrees F. Turn off thermostat and cool down to 100 degrees F in coldwater bath 20-30 minutes. Place in cooler.

*When making wieners, bologna or polish sausage it may be desirable to use our binder flour.

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CC
02/01/2019
Cox C.
United States

Weekend sausage making

Always like to try new seasons. These are great

CK
11/21/2017
craig k.
United States

good seasoning

I was looking to make a Polish Bologna or Czech Bologna, I tried this seasoning on an off chance it might work. Well it did. I used it with deer and pork mix, 80/20. Added powder milk for a binder, stuffed the casings and baked it in the oven according to the directions for baking in a smoker. I then cold smoked them for about 3 hours using corn cob. They turned out fantastic. Next time I will add a few extra spices that are more Czech or Polish common and they should be perfect for what I want them for. They are excellent without adding anything to them.

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At PS Seasoning, we blend unique flavor profiles to create one-of-a-kind culinary experiences; Not everyone is a master chef, but we should all eat like one.

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