How to Make Krakowska

Today we are making the Polish Krakow Sausage.
You can find a printable recipe for this sausage here: twoguysandacool...
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In this video we used:
Sausage Casings: amzn.to/393bVrX
InstaCure #1: amzn.to/35STLqZ
Bellas Cold Smoke Generator: amzn.to/3pN7ozT
Ink Bird Sous Vide: amzn.to/3pPFCmj
Robot Coupe Food Processor: amzn.to/3fmmEPm
Hobart Edge Deli Slicer: amzn.to/3lRYTB7
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemak...
The largest selection of the best quality casings for sausages/salami: www.sausagemak...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com...
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - www.thermoworks...
DOT Kitchen Temperature Reader - www.thermowork...
Signals (4 Channel Temperature Probe) - www.thermowork...
Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

[@robertnowak7098]

I have tried about 20 other recipes for this sausage until I found yours,.. this one is the real deal and is fantastic,.. well done Guys,... I make this every weekend now and my son and I eat about a kilo a week between us,.. many thanks and keep them recipes coming,..

[@CC-te5zf]

One of my all time favorites. Now, I’ve got a recipe that’s dialed in! It’s a crowd pleaser for sure!

[@phoghat]

When my grandfather was alive , my grandmother would make this type of sausage and she called it krajovane, which is Polish for cut. We thought she just called it that because it was descriptive. She came from Warsaw, a large family and her father was a veterinarian. When she got a little older and didn't want jobs as big as this we would buy same type of sausage from a butcher in Greenpoint Brooklyn which was not far from our house, and he called it by the same name krajovane kielbasa. Most of the kielbasa that she made was to my grandfather who would cut chunks of it and have it either as a meal or a snack while he read his paper at the table

[@phoghat]

When my children would eat this they called it ham baloney

[@joemechanic2751]

Pretty new to charcuterie and sausage making. With the help of this channel, I have made some sausages that were way better than any store-bought sausages I purchased. With that, I decided to endeavour to make Krakowska. Being the first time, I followed the recipe exactly, and it turned out fantastic! I like a more peppery flavour, so the next time I will add course ground black pepper to the recipe to get the taste and the visual of the pepper in the slice. To my wife's dismay (but not my friends), this has become an addicting hobby. Thanks for sharing this recipe and technique.

[@2guysandacooler]

That's great to hear!!! This is such a nice sausage. Congrats on nailing it, this is certainly not sausage making 101😉. You just might be a prodigy

[@michaelkaszynski7658]

I put mustard seed in mine. I like the taste and the way it looks.

[@budus2]

Man, this is 100% authentic, I certify as a Pole and I assure you I'm a kiełbasa expert. Great job!

[@2guysandacooler]

Thank you

[@matthewg4956]

Very nice video. I have a beef bung left over. I think this would be a good stuffer product. In my opinion, best part of the video was the cold coming off your grinder in slow motion. Epic camera work!

[@2guysandacooler]

LOL. I liked that as well!!

[@carlopirillo2635]

Another awesome video! FYI when hand stuffing large casings I find that a mason jar funnel comes in handy...I hold the casing on the funnel with one hand and stuff with the other.

[@2guysandacooler]

Great tip😎

[@Madskills-hw2ox]

I watched this build months back, went to the store, and they had it. Awesome sausage, can’t wait to make this. Great show my friend Thank you.

[@2guysandacooler]

Awesome! Thank you! It's a fun sausage to make!

[@alstyreshaddon2645]

love this channel , its just so educational with all the good advice , cheers Alister Australia.

[@gladysstellagomez6766]

Lo felicito por sus maravillosas recetas,de Venezuela.

[@jaaferbennasr7483]

piece of art

[@omnibusification]

beautiful! greetings from Krakow!

[@2guysandacooler]

Thank you! Cheers!

[@contrerasdp]

Great recipe and technique is clearly explained. Thanks for sharing

[@G-man45444]

Wow!!! That looks so good. I and definitely going to try this over the winter

[@hermandemello2200]

Wow it's amazing results I can see!! Though it sounds easy doing but look hard 2 get the gadgets as simple looking !! Ty dear I'm v pleased with this lovely videos. I'm watching loveing the post from TANZANIA ty dear Ameen

[@tomfavre669]

Keep em coming guys. Very good info and real entertaining.

[@xavierabreu2364]

Wow very nice meaningful explanations made so easy to understand thank you for your time to share with others 😘👍❤

[@jamesellsworth9673]

Great teaching videos. I used to make a few types of sausages, using equipment and other ingredients from The Sausage Maker. I relied on Rytek Kutas' book. I feel more confident following this video format.

[@Tootnscoot]

I'll give you a solid tip about pork... you'll thank me for it too. Get your hands on some red meat pork. Old breeds if you raise them, potbelly pigs often are but red meat pigs. It will change your whole perspective of what pork should taste like and you will never look at store bought pork the same. It's like comparing a McDonald's chicken nugget to a rotisserie chicken

[@hankhm1]

I tried to view on google and was asked to submit name and email. Was told that email address already exists. Yes because I had submitted previously So I wasn’t able to connect But can connect to KZbin. I just wanted to copy the recipe to hard copy. Made the krakower and it turned out perfectly. Thank you

[@2guysandacooler]

you should be a able to print it from here: twoguysandacooler.com/polish-krakowska/

[@hankhm1]

@@2guysandacooler thanks got it and will make again. First attempt is perfect. Taste. Consistency of texture all perfect. Thanks for posting this and your total post is brilliant and such a help to we who enjoy charcuterie

[@mateuszjankosinski4075]

So... it should be a bit more smoked. In traditional way we usedr some mustard seeds. But! It is the best video a out Krakowska sausage I had ever seen. Your sausage looks awsome inside, much better them big part of polish shops product. Tkank you for this recipe. I will make it but a will smok a Little Bit more and im gona dry it a few days. Thank you once again :)

[@2guysandacooler]

Thank you

[@adamski3929]

@@2guysandacooler i highly recommend dried version too! much, much better than regular one.

[@Madskills-hw2ox]

@@adamski3929 How many days for drying? Thanks in advance

[@w4ame]

Awesome video. I’m on a quest to make all the sandwich meat and meat in general that I eat, myself. I hunt deer and raise hogs. This will be in my rotation soon. Thanks.

[@abmagrum5360]

You Guys are AWESOME !!!

[@McGieHomesteadAdventures]

I want to try this so much!

[@2guysandacooler]

This is so good. Takes a few extra days but so worth it!!

[@krysiawork4770]

I have been craving this sausage for some time. I have not been able to find it in Australia and it is not looking like I travel to Poland to have it again will be happening. I think I will have to get all the stuff together to make this. Thanks

[@lew9462]

I'm curious about the history of this sausage now. Three different consistencies of meat just seems like an odd thing to become popular. I assume it's a texture/mouth feel thing? The whole chunks were the what threw me off. Big fan of your channel! You are a fantastic educator.

[@galupas]

Hi Guys, a bit of knowledge, the poaching time is calculated as 1 minute per 1 millimeter diameter so the correct time for this sausage, 75mm diameter, is 75 minutes, a few extra minutes won't hurt, This is the German/Austrian method, also, the temperature you give, 145F-63C is too low, it has to be 70C-158F to 75C- 167F. The cold smoking method and time is fine. All the best.

[@chriscastella9854]

Very nice thank you....subscribed

[@bangkokwalks8875]

What an amazing video as always my friend, enjoyable and fantastic! This is the bar set for my videos

[@wojtekp5684]

I would suggest hanging it for at least a week to let it dry and help intensify the flavors.

[@jeffyankey7916]

I had no idea you did this one, thanks good job!

[@MrDogmeat1]

Would love to see you make polish zywiecka.

[@samschreiber1640]

Well done! Also nice name for the channel

[@umayfindyourself9381]

So excellent, thank you!

[@GodParticle803]

Great video! I would love taste it.

[@thewholewheat5010]

This looks amazing! I have a couple of really silly questions; 1. If I can’t find this larger casings, can I roll it tightly in Saran Wrap? 2. Can I omit the smoker and water bath, if I don’t have them? 3. Is this only curing salt 1? Sorry for the questions but it looks awesome and I’d like to try it Cheers

[@EmmelenePillay-pp5md]

This is an amazing video.looks great..Thank you for sharing..❤I am going to make it 🎉

[@keidiparts]

Beautiful!

[@dzikijohnny]

my favorite

[@tedlawrence4189]

I grew up with it in South Bend, Indiana.

[@BIMBIMFOOD]

rất hay và tôi rất thích cách bạn làm , trông thật ngon

[@angbac3421]

🇻🇳👍💯😍😍 . Cảm ơn bạn món ăn ngon Thank you Chúc bạn thành công trên mọi nẻo đường

[@ericfoster3636]

Nice work Friend!

[@deborasalzgeber250]

adorei o vídeo... vou fazer!! 👏🏻👏🏻👏🏻

[@vanyugo154]

Looks like ham. Love your channel

[@ja88erdc12]

Krakowska kielbasa.... yummmmyyy....😂👍

[@Piterszczyk]

Interesting. Personally I'm not a fan of the traditional Krakowska sausage- I like the texture, I like how lean it is, the smoky notes. What I'm not too keen on is the spices used. I had a look at your recipe and your spices differ from what's traditionally used, so I would be definitely up for trying it. Maybe your spice mix would change my mind about this meat. The stuff you made looks really good :)

[@1jay288]

Спасибо!!!!

[@rozichef9064]

بی‌نظیر بود ممنون 👏👏👏👏👏

[@mariateresagarcialopez5846]

Extrairdinarias recetas, pero todos no hablamos ingles yo por ejemplo, podrian colocar subtitulos, saludos y bendiciones desde Colombia

[@ferg5938]

krakowska sauasage or on polish Kielbasa Krakowska the best taste with toast

[@alberthall8148]

Rule of thumb for a cooked product is 2.5/.3 INSTACURE . A proper SAUSAGE stuffer is a lot less work!! Try incorporating MUSTARD SEED or CRUSHED Black Pepper and LIQUID SMOKE in the CURE .

[@Matt-1926]

Wow that looks amazing. I wonder if you could dust the large pieces in a hot spice to make it taste like a hot cappi ham?

[@luisaltamirano7964]

Hummmmm

[@brwhyon]

Looks like a Debowiecka !

[@benzoverakers1877]

love it

[@williamjohnson8146]

So is that a ham form of sausage? I'm interested in making this would be a great cold cut.

[@user-lo2oo6nc8s]

Отличная ветчина получилась

[@dorumoscovici2353]

Very nice video and presentation. Love your chanel!!! For a 120mm casings, what should be the cooking time and temperature? Thanks in advance.

[@2guysandacooler]

If you cook sous vide at 145f i would cook for 5 hours. If you cook at 175f I would cook for 2 hours. You want the internal temp to be at 145f -150f

[@dorumoscovici2353]

@@2guysandacooler even if is a beef salami? I want to try and do a halal version of this and I am using beef meat instead of pork.

[@VopseaRaptor]

Hi Eric! Can I make this recipe with only salt( no curing salt)? can something bad happen? Thank you

[@Hithran]

Is the Ham raw (pork leg), or previously cured? Looks good!

[@2guysandacooler]

The ham meat is raw. I cured it in this process

[@TsiRoadkill]

Awesome video could you do a jagdwurst video?

[@adampatriarch]

you have installed you shaft incorrectly or your grinder is kinda eccentric, either way look at your shaft next time btw kiełbasa krakowska najlepiej smakuje kiedy jest suszona, gotowana jest dobra, suszona jest boska

[@2guysandacooler]

LOL. Yeah. That's an old grinder that was starting to act crazy!! We just replaced it with a newer model.. Thanks for the drying tip😀.

[@primeribviking3688]

Idea time, if I whip too much air in my emulsion I can run it in my chamber vac to get the air out

[@2guysandacooler]

yes. You would have to put it in a large bowl and do it several times to get the air out but that will work :)

[@primeribviking3688]

@@2guysandacooler thats how I squeeze out as much water as possible when I make butter

[@jnorth3341]

@@primeribviking3688 Ok, now I feel dumb for not thinking of that when I make butter. Thanks you for the idea.

[@yuririacastaneda1961]

Can you use the free nitrate powder instead?

[@marattoigazi257]

Кillbasa))kolbasa.

[@kendallwood5503]

Is this a sausage that could be dry cured? As opposed to cooked?

[@alteredLori]

I have a smoker but it's way to hot to cold smoke in Vegas right now. If I put that in the smoker to cold smoke it would cook from the heat outside. Could I put this is a sandwich meat press and do sous vide?

[@2guysandacooler]

yes. A ham press would work great

[@eliehankash5466]

Hello. I just finished making it. Great recipe, can't wait to try it. I have one question please, there is too much water inside the casing coming from the meat. What did I do wrong?

[@2guysandacooler]

is it water or fat?

[@eliehankash5466]

@@2guysandacooler It was more like water, pinkish color.

[@JesusAguba]

Wowww..i like it..What os the recipe?

[@2guysandacooler]

check the description box

[@KeldEriksen]

When stuffing the casing, should I take notice of the grain in the big chunks?

[@2guysandacooler]

I wouldn't worry about that too much. Once it's all said and done, the sausage is sliced pretty thinly so every bite will be super tender

[@KeldEriksen]

@@2guysandacooler thank you Eric. The result was delicious, big thumbs up to your recipes, today I'm making your turkey bologna

[@3FAZNI]

I see some polish stores sell ones that are in a plastic casings. Thought on that, please.

[@mathieupilon7471]

Hi Eric, great video as always! Do you have any recommendations for a food slicer. I don't want a commercial one, I'd like something around 300 that will cut thin. I know you've had lots of them before switching to a commercial did you like any of them?

[@mathieupilon7471]

@@fatbuttbassett4732 I am looking at getting a second hand bestwood 250 do you think it's a good one for super thin slicing?

[@glennbampton7068]

What cure are you using? Is it a nitrate? How much total weight of meat… beef weight vs total pork fatty weight vs pork lean weight

[@2guysandacooler]

Check the description box. My recipes are usually posted there: twoguysandacooler.com/polish-krakowska/

[@dorumoscovici2353]

If is beef salami, you'd cook it the same temp and same internal temp?

[@2guysandacooler]

yes.

[@zaraqadermazi3667]

What can i use instead of cure?

[@papimoses7250]

What could be the shelf life?

[@chrisfisher3900]

Do you have a video on Canadian bacon/back bacon that I have missed? If not could you make one.

[@manatoa1]

kzbin.info/www/bejne/eJ7VoIVrn6ufd8k

[@2guysandacooler]

LOL. Nothing traditional. I need to do a more traditional version. The version I did was a weird koji cured salumi version. It was a little radical :)

[@kevinphu6932]

hi thanks you show me the video. Can you ask me when cooking through hot water 145f for?

[@2guysandacooler]

Generally for 3 hours or until the inside of this sausage gets to the safe temperature.

[@driesvonweidtz9815]

Does the cooking bath water not go into the casing , where you poked the air bubbles?

[@2guysandacooler]

No. The sausage meat is tightly pressed along the holes. No water gets in :)

[@btbingo]

Krakowiak is what it was called about 40 years ago when I bought it in Ohio

[@sneakybuns]

hello i dont have a smoker can i skip that step and go to the sous vid

[@2guysandacooler]

Yes. It will still be delicious

[@lukedugandzic2018]

If I am unable to source non fat milk powder can I substitute with skim milk powder or another powder.

[@2guysandacooler]

Skim milk powder is the same thing but you can also use potato starch or corn starch.

[@danutanghel86]

Good but to complicated

[@2guysandacooler]

You should see some of my other videos😅

[@sailamaabdullahmustafa6586]

What spices did you put?

[@QF756]

Can I use beef please?

[@2guysandacooler]

sure

[@staceybiddle3813]

Can I make this is my ham maker?

[@2guysandacooler]

yes

[@windwind3170]

Him: Kielbasa Me, a Post-Soviet dude: KOLBASA.

[@DanielOlivierArgyle]

I don't understand why you cold smoke before you cook. Does the smoke penetrate? i.e. wouldn't it be better to smoke after cooking?

[@nigelvonkoechel8271]

Nice recipe & clear instructions, thanks, however an Austrian recipe when south Poland was Austria. No matter most people do not know that.

[@kissnut73]

my family calls it kk sausage

[@kwjames87]

This looks like lunchables, lol. 🤤🤤🤤

[@laurentiusuri-khob8994]

Spices pls

[@2guysandacooler]

Check the description box

[@johnlamb8972]

Where's your recipe

[@2guysandacooler]

Description box

[@laurentiusuri-khob8994]

Pls don't forget the spices

[@2guysandacooler]

description box😉

[@user-zf3hv5xd9w]

有中国字幕就可以看懂了

[@ZDragin]

Well idk what a moose feels like so yeah...

[@MrDmorgan52]

So...tell us the Russian story!! Funny that the Russians come to an ex- pat American living in Central America to teach them how to make a local sausage!!!!

[@goodyjerky5249]

Similar to Canadian ham?