How to Make Krakowska

Today we are making the Polish Krakow Sausage.

In this video we used:

We get all of our sausage making supplies from the sausage maker

We get all of our cheesemaking supplies from The New England Cheesemaking Company.

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Accurate Thermometers

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Eric

[mikemax]

I know I’m 3 years late on this but, I have to say nice job first. Second I’ve always bought and my family have gone for 5 generations in New York. Manhattan . Lower east side meat market on second ave Julian bashinski … their sausage is what inspired me to cook and get into charcuterie. Preferably krakowska should be sliced a bit thicker to our taste. Their kraijana keilbasi is better than the old country as most say. I don’t know the old country. On another note My wife who is Thai has so many sausage recipes that are so different it just boggles my mind. I’ll be making a Thai sausage this weekend with pork skin and jelly noodle that is one of her favorites. Im thankful of all your informative posts and she knows I’m obsessed with this craft. I continue to strive to be not perfect but to make tasty charcuterie and to keep cooking as a passion that fills our hearts.
I’m looking forward to the next start to your show in October season 5. Plus have lots of friends in LA. Even worked down in Nola cooking. Long time ago, still wish Alex Patout’s was in the quarter. Some reason I think he had the best turtle soup I’ve ever had. My good friend Dave is in Bougalusa. He still calls me the only redneck that he met on Long Island.
Thank you for the journey so far looking forward to more. Plus been using the sausage maker for about 8 years so I’m a little behind you and glad to keep learning and the experience

[alilo]

The recipe makes sense. This is what I am looking for. Thanks

[robertnowak]

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-tezf]

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

[joemechanic]

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.

[matthewg]

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!

[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

[carlopirillo]

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.

[michaelkaszynski]

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

[gladysstellagomez]

Lo felicito por sus maravillosas recetas, de Venezuela.

[alstyreshaddon]

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

[contrerasdp]

Great recipe and technique is clearly explained. Thanks for sharing

[Madskills-hwox]

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.

[budus]

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

[G-man]

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

[hermandemello]

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

[xavierabreu]

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

[tomfavre]

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

[mateuszjankosinski]

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 :)

[EmmelenePillay-ppmd]

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