Krakow Sausage Recipe (Kielbasa Krakowska Krajana)
User Reviews
5
-
Prep Time
2 hrs
-
Cook Time
3 hrs
-
Additional Time
2 d 5 hrs
-
Servings
24 servings
-
Calories
133 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Polish, Eastern European
Krakow Sausage Recipe (Kielbasa Krakowska Krajana)
Description
The Krakow Sausage Recipe (Kielbasa Krakowska Krajana) uses a blend of lean and moderately fatty pork cured with a mixture of salt and curing salt to preserve and flavor the meat. After curing for 48 hours, the pork is finely ground and emulsified to create a uniform texture. The spiced mixture is stuffed into synthetic fibrous casings, tied off, and dried briefly at room temperature. It then undergoes a controlled drying and smoking process at low temperatures to develop its characteristic flavor and aroma without overcooking. The final baking or poaching step ensures the sausage reaches a safe internal temperature while maintaining juiciness.
This sausage is typically served sliced and can be enjoyed on its own or incorporated into various dishes. Its firm yet tender texture makes it easy to slice thinly. The balanced seasoning of black pepper and nutmeg offers a mild spiced profile that complements the pork's natural flavor.
The recipe notes suggest adjusting the salt to personal taste, as the original amount may be too salty. Baking with steam by placing hot water in the oven helps maintain moisture and prevents drying out. When finishing by poaching or sous vide, the sausage reaches an internal temperature of 154°F to 158°F (68-70°C), ensuring it is fully cooked but remains tender.
Ingredients
- 2250 g pork 5 lbs (100% lean, lean
- 250 g pork 1/2 lb (no more than 25% fat)
- 36 g salt about 2 Tbsp (see notes)
- 6 g salt about 1 1/4 level tsp, curing salt #1
- 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
- Adjust salt quantity to taste; the original amount may be too salty for some.
- Use baking with steam (hot water tray in oven) to keep sausages moist during final cooking.
- Finish cooking by baking, poaching, or sous vide to reach an internal temperature of 154°F to 158°F (68-70°C).
- Proper drying and controlled smoking steps are critical for flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
