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 butt900 g1.98 lb.
pork jowls or fatty pork trimmings, picnic meat100 g0.22 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
sugar2.5 g½ tsp.
nutmeg1.0 g½ tsp.
cold water30 ml2 Tbsp.
  1. Manually cut lean pork into 2” (5 cm) cubes. Grind fat pork through ⅛” (3 mm) plate. Keep meats separate.
  2. Emulsify ground pork adding cold water. Add remaining ingredients when emulsifying.
  3. Mix diced pork until gluey, then add emulsified mixture and mix everything well together.
  4. 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
  5. Hang at room temperature for 2 hours.
  6. 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.
  7. Total time about 3 hours until the internal meat temperature reaches (154-158°F) 68-70°C and casings are dark brown.

  8. Shower with cold water for about 5 min and place in refrigerator.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs