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5.0 from 27 votes

Krakow Sausage Recipe (Kielbasa Krakowska Krajana)

Recipe for the original Krakow sausage (kielbasa Krakowska). This sausage has always been the top seller in Poland. It's the queen of kielbasas.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a separate bowl, mix class I pork until it becomes gluey. Add the emulsified pork with spices and mix everything together.
  4. 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.
  5. Hang the sausages in a drafty area and dry for about 4 hours.
  6. Transfer to the smoker and further dry without smoke at around 115F - 130F for 20 minutes.
  7. Smoke with a thick smoke for 2 1/2 hours at around 130F - 140F.
  8. 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.
  9. 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

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

% 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.