Kraków Sausage
Kraków sausage is a coarse, boldly spiced scalded sausage of Polish origin with characteristic meat pieces visible when sliced. It is hot-smoked and then scalded, giving it its typical firm consistency. The flavor is spicy and smoky with a distinct garlic and pepper note.
Ingredients(for 1 kg)
Instructions
Curing
24 hoursCoarsely grind lean pork shoulder through the 8 mm plate and pork belly finely through the 3 mm plate. Mix both fractions separately with half the curing salt each, vacuum seal and cure at 4 °C for 24 hours.
Sausage Making
30 min.Combine both meat fractions with all spices and some ice water (50 ml) and knead vigorously. Fill firmly into beef middle casings (caliber 45-55 mm) and tie off the ends well. Allow sausages to dry at room temperature for 1 hour.
Smoking
2-3 hoursPreheat smoker to 70-80 °C. Smoke sausages at 70-80 °C with beech and alder until the surface is deep mahogany in color (approx. 2-3 hours). Aim for a core temperature of 72 °C. Then scald in hot water (80 °C) for 20 minutes.
Cooling
30 min.After scalding, immediately shock the sausages with cold water to stop the cooking process and tighten the skin. Then hang at room temperature until the surface has dried again.
Pro Tip
By separately curing the coarse and fine meat fractions, the typical mosaic cross-section of a genuine Kraków sausage is achieved.
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