Polish Meats > Polish Sausages

Krakowska Kielbasa (Sausage) Recipe

Ingredients with Measurements:
- 2 lbs. pork shoulder, ground
- 1 lb. beef chuck, ground
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. garlic powder
- 1 tbsp. paprika
- 1 tsp. marjoram
- 1 tsp. caraway seeds
- 1/2 cup ice water
- 2 tbsp. corn syrup solids
- 2 tbsp. nonfat dry milk powder
- 1 tsp. Prague powder #1 (curing salt)

Special equipment needed:
- Meat grinder
- Sausage stuffer
- Smoker (optional)

Step-by-step instructions:

1. In a large bowl, combine the ground pork shoulder and beef chuck.

2. Add the salt, black pepper, garlic powder, paprika, marjoram, and caraway seeds to the bowl.

3. Mix the ingredients together until well combined.

4. In a separate bowl, whisk together the ice water, corn syrup solids, nonfat dry milk powder, and Prague powder #1.

5. Pour the liquid mixture into the bowl with the meat mixture.

6. Mix everything together until well combined.

7. Cover the bowl with plastic wrap and refrigerate for 24 hours.

8. After 24 hours, remove the meat mixture from the refrigerator and let it come to room temperature.

9. Preheat your smoker to 225°F (if using).

10. Using a meat grinder, grind the meat mixture once more.

11. Load the meat mixture into a sausage stuffer and stuff it into casings.

12. If using a smoker, smoke the sausage for 2-3 hours until the internal temperature reaches 160°F.

13. If not using a smoker, place the sausage in a large pot of simmering water and cook for 20-30 minutes until the internal temperature reaches 160°F.

14. Remove the sausage from the smoker or pot and let it cool.

15. Once cooled, remove the sausage from the casings and slice it into rounds.


Time:
Preparation time: 30 minutes
Refrigeration time: 24 hours
Cooking time: 2-3 hours (if using a smoker) or 20-30 minutes (if not using a smoker)
Temperature:
Smoker temperature: 225°F
Internal temperature of sausage: 160°F
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 1300mg
Carbohydrates: 3g
Protein: 28g

Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Beef chuck can be substituted with beef brisket or beef sirloin.
- Corn syrup solids can be substituted with honey or maple syrup.
- Nonfat dry milk powder can be substituted with regular milk or cream.

Variations:
- Add diced jalapeños or red pepper flakes for a spicy kick.
- Substitute the paprika with smoked paprika for a smoky flavor.
- Add diced onions or garlic for extra flavor.

Tips and tricks:
- Make sure the meat mixture is well chilled before grinding and stuffing.
- Use natural hog casings for the best results.
- If using a smoker, add wood chips for extra flavor.
- Store the sausage in the refrigerator for up to 1 week or freeze for up to 3 months.

Storage instructions:
Store the sausage in the refrigerator for up to 1 week or freeze for up to 3 months.

Reheating instructions:
To reheat, slice the sausage into rounds and heat in a skillet over medium heat until warmed through.

Presentation ideas:
Arrange the sliced sausage on a platter with crackers and cheese for a party appetizer.

Garnishes:
Garnish with chopped fresh herbs like parsley or chives.

Pairings:
Serve with sauerkraut and mustard for a classic Polish meal.

Suggested side dishes:
Serve with roasted potatoes and green beans.

Troubleshooting advice:
- If the sausage is too dry, add more ice water to the meat mixture.
- If the sausage is too salty, reduce the amount of salt in the recipe.

Food safety advice:
- Make sure the internal temperature of the sausage reaches 160°F to ensure it is safe to eat.
- Wash your hands and all equipment thoroughly before and after handling raw meat.

Food history:
Krakowska Kielbasa is a traditional Polish sausage that originated in the city of Krakow.

Flavor profiles:
Krakowska Kielbasa has a savory and slightly smoky flavor with hints of garlic and paprika.

Serving suggestions:
Serve as a main dish or as an appetizer.

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Region: Polish

Taste: Savory, Smoky, Meaty, Spicy, Tangy