Krakow Sausage Recipe (Kielbasa Krakowska Krajana)

Step 1

Cut the meat into 2" pieces, place in a large bowl, mix with the salt and the Cure #Cover and refrigerate for 48 hours.

Step 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.

Step 3

In a separate bowl, mix class I pork until it becomes gluey. Add the emulsified pork with spices and mix everything together.

Step 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.

Step 5

Hang the sausages in a drafty area and dry for about 4 hours.

Step 6

Transfer to the smoker and further dry without smoke at around 115F - 130F for 20 minutes.

Step 7

Smoke with a thick smoke for 2 1/2 hours at around 130F - 140F.

Step 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.

Step 9

Chill to 64F and refrigerate.