How to make Smoked "Russian" Sausage | South African Russian | Polish Kielbasa & Kolbasa | Kransky

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Russians are cooked, smoked sausages usually made from pork. Deliciously smokey & juicy with savory flavors. A quality Russian has a firm texture(with pieces of meat and fat) and that characteristic snap when you bite into it!
While the origin and influence of the Russian sausage is a bit unclear, one thing most South Africans know is: " 'n Russian is mos lekker!"

Russian sausages are a South African favorite!

Recipe (Makes 5.5KG of Russians)
∙ 4KG Pork shoulder meat
∙ 1KG Pork Back fat
∙ 500ml Ice water

Spices
∙ 100g Sea salt
∙ 20g Black Pepper (Coarse grind)
∙ 20g Dried garlic flakes
∙ 25g Dried Onion powder
∙ 25g Brown Sugar
∙ 15g Fine Ginger
∙ 15g Fine Coriander
∙ 7g Fine Cardamom (about 10g worth of pods)

The casings were 34-36 Natural Hog casings (Soaked for an hour or two & insides rinsed)

Enjoy!☺

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