The
kielbasa recipe can be found here. easy to make & quite good.
http://www.wedlinydomowe.com/sausage-recipes/polish-hot-smoked
Here's the recipe I used for the
Krakowska.
It's a compilation of my wife's Aunt's recipe, plus some info gathered from various 'Polish' sources.
Enjoy!
Kiełbasa Krakowska Wędzona
Makes 11 pounds
Lean pork 6.16lbs
Fatty pork 3.74lbs
Lean Beef 1.1lbs
Cure#1 12g
Salt 90g
Garlic 5 cloves, finely-chopped
Allspice 1 tsp
White Pepper 1 tsp
Nutmeg 1 tsp
Coriander 1 tsp
Marjoram 1 Tbl
(not ground)
Water 14 ounces
• Cube lean pork into .75” cubes. Mix pork with salt (50.4g), Cure (6.7g), and sugar (7g) and store in fridge to cure for several days.
• Finely-grind the fatty pork & beef (3mm plate). Regrind twice more —or use a processor to emulsify into a fine paste. To paste, add cubed pork, the rest of the spices and water.
• Mix very thoroughly until a sticky, cohesive paste is formed (about 7-10 minutes of hand-mixing).
• Stuff meat mixture into large synthetic casing (2.75-3.25”), forming lengths of 12-14”. Tightly tie-off and prick chub to eliminate any air bubbles that form.
• Hang in warm (120°F) smoker for hour or so until dry. Apply smoke and gradually raise temps up to 170.° Sausage is finished when internal temperature of 154° is reached.
• Plunge into ice water; let sausage air-dry & bloom for an hour or so.
• Refrigerate overnight before slicing. Serve chilled or room-temp with cheese, pickles, etc.