Krakowska Sausage (Kielbasa krakowska krajana)
This sausage has always been one of the top sellers in Poland. The name relates to the city of Krakow, one of the oldest cities in Europe. The middle part of the name “krajana” implies that the meat was manually cut into pieces. It goes by many similar names for example Krakauer Sausage.
|lean pork, ham or butt||900 g||1.98 lb.|
|pork jowls or fatty pork trimmings, picnic meat||100 g||0.22 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|pepper||2.0 g||1 tsp.|
|sugar||2.5 g||½ tsp.|
|nutmeg||1.0 g||½ tsp.|
|cold water||30 ml||2 Tbsp.|
- Manually cut lean pork into 2” (5 cm) cubes. Grind fat pork through ⅛” (3 mm) plate. Keep meats separate.
- Emulsify ground pork adding cold water. Add remaining ingredients when emulsifying.
- Mix diced pork until gluey, then add emulsified mixture and mix everything well together.
- Stuff firmly into 75 mm (3”) hog middles or synthetic fibrous casings. Stuff casings firmly and tie up both ends. Form 16-18” long sections. Prick any visible air pockets with a needle
- Hang at room temperature for 2 hours.
- Smoking/Cooking is done in three steps:
- Dry sausages using thin smoke, 113-131°F (45-55°C) for 20 min.
- Smoke with a thick smoke, 113-131°F (45-55°C) for 150 min.
- Bake with a thin smoke, 167-194°F (75-90°C) for 20-30 min.
Total time about 3 hours until the internal meat temperature reaches (154-158°F) 68-70°C and casings are dark brown.