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Discover our tried-and-tested recipe for delicious, aromatic Krakowska sausage. The secret of perfectly matched ingredients and spices is the key to achieving the delightful flavor of this cold cut. Whether you prepare it cooked or smoked, with this recipe you’ll impress everyone at home with your homemade charcuterie!
How to make homemade Krakowska sausage?
Recipe for smoked Krakowska
Preparation:
The day before, cut the meat into pieces about 3x3 cm and dry-cure it at 4–6°C. To do this, add the weighed portion of salt and potassium nitrate to the meat, mix, then set aside for 24 hours. (Dry curing consists of cutting the meat, salting it with the weighed amount of nitrate, mixing thoroughly, and then leaving it in a cool place).
After curing, divide all the meat in half. Grind one half in a meat grinder. Grind the pork through a 10 mm plate. Grind the back fat through an approximately 8 mm plate. Grind the beef twice through a 3 mm plate and work it thoroughly with 50 ml of cold water.
Combine all types of ground meat, season with the seasoning blend for Krakowska sausage (alternatively, season to taste with salt, pepper, and sweet paprika), and mix thoroughly. Meanwhile, soak the collagen casings in a 10–15% salt solution (0.5 cup of salt per 1 L of water) at about 25°C for 30 minutes.
After 30 minutes the casings are ready to be filled with the meat mixture.
For this, use a stuffer with a 26 mm stuffing tube.
Be sure to pack the meat very firmly and tightly into the casing. Tie the ends of the casing with butcher’s twine, forming sections about 20 cm long. Set the prepared sausages aside for 2 h to dry (at room temperature).
After this time, smoke them for 30 min in smoke (generated from alder/beech wood chips) at 50°C. Then raise the temperature to 70°C and maintain it for 6 to 8 hours.
When the sausage takes on a golden color, end the smoking stage and move it to a room at about 10–15°C to continue drying. This process can take up to 7 days.
Note!
Before smoking, moisten the wood chips with water so they burn longer while producing smoke.
Once the sausages reach the desired golden-yellow/golden-brown color, stop adding chips to the smoking process.
Enjoy! ...because homemade is better!
