Krakow Sausage Recipe (Kielbasa Krakowska Krajana)
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
3 hrs
-
Additional Time
2 d 5 hrs
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Servings
24 servings
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Calories
133 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Polish, Eastern European
Krakow Sausage Recipe (Kielbasa Krakowska Krajana)
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Recipe for the original Krakow sausage (kielbasa Krakowska). This sausage has always been the top seller in Poland. It's the queen of kielbasas.
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Ingredients
- 2250 g lean pork 5 lbs (100% lean)
- 250 g pork 1/2 lb (no more than 25% fat)
- 36 g salt about 2 Tbsp (see notes)
- 6 g Cure #1 about 1 1/4 level tsp
- 3 g black pepper about 1½ tsp, ground
- 1 g nutmeg about 1/2 tsp, level
- 4 g sugar about 1 tsp, level
Instructions
- Cut the meat into 2" pieces, place in a large bowl, mix with the salt and the Cure #1. Cover and refrigerate for 48 hours.
- Separate out class III pork and grind it through a 1/8" (3 mm) plate. Then emulsify in a food processor or a bowl cutter if you own one, adding up to 25% - 30% icy water or ice to keep the meat cold. Mix in the spices.
- In a separate bowl, mix class I pork until it becomes gluey. Add the emulsified pork with spices and mix everything together.
- Stuff the meat into 3" (75 mm) synthetic fibrous casings using a funnel. Stuff the casings firmly and tie with a butcher's twine on both ends. Prick any visible air pockets with a needle.
- Hang the sausages in a drafty area and dry for about 4 hours.
- Transfer to the smoker and further dry without smoke at around 115F - 130F for 20 minutes.
- Smoke with a thick smoke for 2 1/2 hours at around 130F - 140F.
- Bake with a thin smoke at around 167F - 194F for 20 minutes, or until the internal temperature reaches 154F-158F. This step is much easier to accomplish in a oven or a warm water bath, see the notes below.
- Chill to 64F and refrigerate.
Notes
- The original recipe calls for 45 g of salt, which I find makes sausage that is too salty for my taste. Adjust back if you wish.
- Alternatively, to bring the internal temp to 154F-158F (68-70C) poach or sous vide at 161F-167F (72C-75C) for 55-75 minutes.
- If finishing baking in an oven, bake at 175F - 185F for about an hour or so, until the internal temp reaches 154F-158F (68-70C).
- Update 2/1/2023: Place a pan with hot water underneath the sausages. You may have to add boiling water every 20-30 minutes. If your oven is bottom-heating, place a tray with boiling water on the bottom of the oven for a continuous steam release. I've tested this method making Doctor's Sausage and it was quite successful.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
1g
(0%)
Protein
23g
(46%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
69mg
(23%)
Sodium
729mg
(30%)
Potassium
405mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 729mg | 30% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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