I don't buy sausage anymore! Krakow Sausage in a Regular Oven! Recipe Without a Smoker or Stuffer
I don't buy sausage anymore! Krakow Sausage in a Regular Oven! Recipe Without a Smoker or Stuffer
Krakowska Sausage (Kielbasa Krakowska) | Authentic Polish Sausage Recipe
Learn how to make Krakowska Sausage, also known as Kielbasa Krakowska — a classic Polish sausage with a rich meaty flavor, coarse texture, and delicious smoky taste. In this recipe, I’ll show you how to make authentic Krakowska sausage (Kielbasa Krakowska) at home, step by step.
Ingredients:
21.16 oz (600 g) lean pork.
14.10 oz (400 g) beef.
10.58 oz (300 g) pork belly.
0.63 oz (18 g) curing salt.
0.63 oz (18 g) salt.
0.14 oz (4 g) sugar.
0.14 oz (4 g) black pepper.
0.14 oz (4 g) garlic powder.
0.14 oz (4 g) allspice.
30 ml cold water.
1 tsp liquid smoke.
Pork casings.
Cooking Method:
Cure the pork, beef, and pork belly and leave them in a cool place for 2 days. Grind the pork through a coarse plate, the beef through the finest plate, and the pork belly through the coarsest plate. Mix with the spices, cold water, and liquid smoke, then refrigerate for 2 hours.
Stuff the mixture into pork casings and remove any trapped air with a needle.
Bake for 30 minutes at 140°F (60°C) using top and bottom heat.
Then increase the temperature to 185–194°F (85–90°C) and continue cooking until the internal temperature of the sausage reaches 140°F (60°C).
Next, reduce the oven temperature to 176°F (80°C) using bottom heat and place a tray of boiling water on the bottom of the oven. Continue cooking until the internal temperature reaches 156°F (69°C).
Cooking time will vary depending on the size and thickness of the sausage. Always use the internal temperature as your guide rather than relying on a fixed cooking time.
The result is a beautiful homemade Krakowska sausage with a firm texture, rich flavor, and delicious smoky aroma — a classic Polish kielbasa recipe you can make at home.
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