For easter this year, I made some Kielbasa Krakowska krajana (Krakow
Sausage). This sausage is a traditional staple of Polish cuisine, often eaten for breakfast, second breakfast, and/or supper. It is quite large, smoked, and used as a cold cut. It is very lean - consisting mostly of pork loin.
No meat grinder is required; the meat is cut into large chunks. The little bit of fatty meat that is used can be emulsifued in a food processor (though i did use a meat grinder to do this).
I made 2kg (4.4 pounds) and used beef bung for casing. In the past, I've used hog casings and beef middles but those are too narrow for this type of sausage.
Recipe a pictures below:
Loin + lean parts of a sholder: 1800g
Fatty/class 3 meat: 200g
Salt: 36 g
Cure #1: 5g
Pepper: 5g
Sugar: 5g
Nutmeg: 2g
After combining the spices, remove about a fifth of the mixture. The two grades of meat will be seasoned separately.
Cut the lean meat into 1-2inch pieces. Emulsify the class 3 meat.
Add in ~4/5 of the spice mixture to the lean meat. Cover/vac seal, and refrigerate for two days to cure.
After curing, add the remaining spices to the emulsifued meat, and mix into the lean meat.
Stuff firmly into beef bung. Refrigerate over night.
Then it'soff to the smoker. I used apple wood chips.
TBS and slow temp ramp untill IT=156°F
Done
On the table with kielbasa zwyczajna, and kabanosy.
Cross section
Slices
Thanks for looking. Smacznego!
Sausage). This sausage is a traditional staple of Polish cuisine, often eaten for breakfast, second breakfast, and/or supper. It is quite large, smoked, and used as a cold cut. It is very lean - consisting mostly of pork loin.
No meat grinder is required; the meat is cut into large chunks. The little bit of fatty meat that is used can be emulsifued in a food processor (though i did use a meat grinder to do this).
I made 2kg (4.4 pounds) and used beef bung for casing. In the past, I've used hog casings and beef middles but those are too narrow for this type of sausage.
Recipe a pictures below:
Loin + lean parts of a sholder: 1800g
Fatty/class 3 meat: 200g
Salt: 36 g
Cure #1: 5g
Pepper: 5g
Sugar: 5g
Nutmeg: 2g
After combining the spices, remove about a fifth of the mixture. The two grades of meat will be seasoned separately.
Cut the lean meat into 1-2inch pieces. Emulsify the class 3 meat.
Add in ~4/5 of the spice mixture to the lean meat. Cover/vac seal, and refrigerate for two days to cure.
After curing, add the remaining spices to the emulsifued meat, and mix into the lean meat.
Stuff firmly into beef bung. Refrigerate over night.
Then it'soff to the smoker. I used apple wood chips.
TBS and slow temp ramp untill IT=156°F
Done
On the table with kielbasa zwyczajna, and kabanosy.
Cross section
Slices
Thanks for looking. Smacznego!
