Cracow sausage (kielbasa Krakowska) – an authentic Polish recipe. Kielbasa Krakowska (Cracow sausage) is one of the most traditional and authentic dishes coming from Krakow. I have eaten it many times and can say, it has a really specific texture and taste.
More concretely it started in the 19th century. That time Cracow was part of a region called Galicja. The region was very famous for its great cuisine and the Kielbasa Krakowska is exactly a proof of that. The first sausages were produced from high-quality pork meat (the sausage was made with 85% of pork ham), spices, and some potato starch.
Krakowska Sausage (Kielbasa krakowska krajana) Prick any visible air pockets with a needle Hang at room temperature for 2 hours. Smoking/Cooking is done in three steps: Dry sausages using thin smoke, 113-131°F (45-55°C) for 20 min. Smoke with a thick smoke, 113-131°F (45-55°C) for 150 min. Bake with a thin smoke, 167-194°F (75-90°C) for 20-30 min.
Kielbasa is traditionally stuffed in a hog casing and you'll need approximately 2m (7ft) of casing for the 1Kg of meat that I have set out in the ingredients. Prepare your hog casings as described in my article making homemade sausage. Make a rough dice out of the pork but and run the cubes of pork through your grinder using a 4mm plate.