How to Make Krakowska

Рет қаралды 99,568

3 жыл бұрын

Today we are making the Polish Krakow Sausage.
You can find a printable recipe for this sausage here: twoguysandacooler.com/polish-k...
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Accurate Thermometers
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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

Пікірлер: 170

@phoghat 2 жыл бұрын

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 2 жыл бұрын

When my children would eat this they called it ham baloney

@robertnowak7098 2 жыл бұрын

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 3 жыл бұрын

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

@joemechanic2751 2 жыл бұрын

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 Жыл бұрын

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

@alstyreshaddon2645 3 жыл бұрын

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

@G-man45444 2 жыл бұрын

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

@michaelkaszynski7658 3 жыл бұрын

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

@tomfavre669 2 жыл бұрын

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

@budus2 Жыл бұрын

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

@2guysandacooler Жыл бұрын

Thank you

@matthewg4956 3 жыл бұрын

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 3 жыл бұрын

LOL. I liked that as well!!

@contrerasdp 3 жыл бұрын

Great recipe and technique is clearly explained. Thanks for sharing

@carlopirillo2635 3 жыл бұрын

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 3 жыл бұрын

Great tip😎

@Madskills-hw2ox 3 жыл бұрын

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 3 жыл бұрын

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

@xavierabreu2364 3 жыл бұрын

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

@gladysstellagomez6766 3 жыл бұрын

Lo felicito por sus maravillosas recetas,de Venezuela.

@abmagrum5360 3 жыл бұрын

You Guys are AWESOME !!!

@jaaferbennasr7483 3 жыл бұрын

piece of art

@McGieHomesteadAdventures 3 жыл бұрын

I want to try this so much!

@2guysandacooler 3 жыл бұрын

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

@omnibusification 3 жыл бұрын

beautiful! greetings from Krakow!

@2guysandacooler 3 жыл бұрын

Thank you! Cheers!

@hermandemello2200 3 жыл бұрын

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

@bangkokwalks8875 3 жыл бұрын

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

@jeffyankey7916 Жыл бұрын

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

@umayfindyourself9381 Жыл бұрын

So excellent, thank you!

@GodParticle803 3 жыл бұрын

Great video! I would love taste it.

@EmmelenePillay-pp5md 9 ай бұрын

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

@krysiawork4770 3 жыл бұрын

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

@deborasalzgeber250 3 жыл бұрын

adorei o vídeo... vou fazer!! 👏🏻👏🏻👏🏻

@keidiparts 6 ай бұрын

Beautiful!

@ericfoster3636 3 жыл бұрын

Nice work Friend!

@w4ame 3 жыл бұрын

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.

@chriscastella9854 3 жыл бұрын

Very nice thank you....subscribed

@hankhm1 3 жыл бұрын

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 KZfaq. I just wanted to copy the recipe to hard copy. Made the krakower and it turned out perfectly. Thank you

@2guysandacooler 3 жыл бұрын

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

@hankhm1 3 жыл бұрын

@@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

@MrDogmeat1 2 ай бұрын

Would love to see you make polish zywiecka.

@benzoverakers1877 Жыл бұрын

love it

@samschreiber1640 2 жыл бұрын

Well done! Also nice name for the channel

@lew9462 3 жыл бұрын

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.

@Matt-1926 Жыл бұрын

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?

@jamesellsworth9673 3 жыл бұрын

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.

@thewholewheat5010 2 ай бұрын

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

@mateuszjankosinski4075 3 жыл бұрын

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 3 жыл бұрын

Thank you

@adamski3929 3 жыл бұрын

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

@Madskills-hw2ox 3 жыл бұрын

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

@Tootnscoot 3 ай бұрын

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

@vanyugo154 3 жыл бұрын

Looks like ham. Love your channel

@williamjohnson8146 2 жыл бұрын

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

@galupas Жыл бұрын

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.

@BIMBIMFOOD 2 жыл бұрын

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

@VopseaRaptor Жыл бұрын

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

@wojtekp5684 Жыл бұрын

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

@Piterszczyk 3 жыл бұрын

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 :)

@rozichef9064 3 жыл бұрын

بی‌نظیر بود ممنون 👏👏👏👏👏

@dorumoscovici2353 2 жыл бұрын

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

@2guysandacooler 2 жыл бұрын

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 2 жыл бұрын

@@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.

@1jay288 3 жыл бұрын

Спасибо!!!!

@tedlawrence4189 Жыл бұрын

I grew up with it in South Bend, Indiana.

@3FAZNI 3 жыл бұрын

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

@eliehankash5466 3 жыл бұрын

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 3 жыл бұрын

is it water or fat?

@eliehankash5466 3 жыл бұрын

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

@user-lo2oo6nc8s 2 жыл бұрын

Отличная ветчина получилась

@yuririacastaneda1961 5 ай бұрын

Can you use the free nitrate powder instead?

@sailamaabdullahmustafa6586 3 жыл бұрын

What spices did you put?

@angbac3421 2 жыл бұрын

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

@zaraqadermazi3667 Жыл бұрын

What can i use instead of cure?

@mathieupilon7471 3 жыл бұрын

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?

@fatbuttbassett4732 3 жыл бұрын

Cabellas has a fairly decent one around the $400 regular but they go on sale and might hit $360. But all slicers on the lower end price scale are gonna suffer when slicing thin. The vibration from lack of weight, serrated blades, slower rotation flimsy frames and trays and weaker motor all are detrimental to thin slicing. Not saying you can't do it, thats just where lower end devices underperformed against the commercial brands. Ive used the cabellas and a few others, its the only one I can recommend to be "satisfactory" and even then i traded up quickly to a 1950's hobart. If you look in classifieds, eBay and such you can find older models of the commercial brands that will outpace new consumer models by a far distance.

@mathieupilon7471 3 жыл бұрын

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

@fatbuttbassett4732 3 жыл бұрын

@@mathieupilon7471 id still recommend the cabellas over the besswood. There's known issues with metal flaking and bad power switches with em. I looked heavily at those because of the price. But for $50 extra for the cabellas you get a 12" and less known issues.

@dzikijohnny 8 ай бұрын

my favorite

@driesvonweidtz9815 3 жыл бұрын

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

@2guysandacooler 3 жыл бұрын

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

@kevinphu6932 3 жыл бұрын

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

@2guysandacooler 3 жыл бұрын

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

@alteredLori Жыл бұрын

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 Жыл бұрын

yes. A ham press would work great

@kendallwood5503 8 ай бұрын

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

@KeldEriksen 7 ай бұрын

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

@2guysandacooler 7 ай бұрын

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 7 ай бұрын

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

@Hithran 3 жыл бұрын

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

@2guysandacooler 3 жыл бұрын

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

@mariateresagarcialopez5846 3 жыл бұрын

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

@ja88erdc12 3 жыл бұрын

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

@dorumoscovici2353 2 жыл бұрын

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

@2guysandacooler 2 жыл бұрын

yes.

@sneakybuns Жыл бұрын

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

@2guysandacooler Жыл бұрын

Yes. It will still be delicious

@TsiRoadkill 3 жыл бұрын

Awesome video could you do a jagdwurst video?

@luisaltamirano7964 2 жыл бұрын

Hummmmm

@papimoses7250 Жыл бұрын

What could be the shelf life?

@JesusAguba Жыл бұрын

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

@2guysandacooler Жыл бұрын

check the description box

@ferg5938 3 жыл бұрын

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

@chrisfisher3900 3 жыл бұрын

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

@manatoa1 3 жыл бұрын

kzfaq.info/get/bejne/eNOiorVmz6zQcZs.html

@2guysandacooler 3 жыл бұрын

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 :)

@brwhyon 11 ай бұрын

Looks like a Debowiecka !

@marattoigazi257 Жыл бұрын

Кillbasa))kolbasa.

@adampatriarch 3 жыл бұрын

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 3 жыл бұрын

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😀.

@glennbampton7068 6 ай бұрын

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 6 ай бұрын

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

@staceybiddle3813 3 жыл бұрын

Can I make this is my ham maker?

@2guysandacooler 3 жыл бұрын

yes

@primeribviking3688 3 жыл бұрын

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 3 жыл бұрын

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 3 жыл бұрын

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

@jnorth3341 3 жыл бұрын

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

@QF756 2 жыл бұрын

Can I use beef please?

@2guysandacooler 2 жыл бұрын

sure

@alberthall8148 Жыл бұрын

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 .

@lukedugandzic2018 3 жыл бұрын

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

@2guysandacooler 3 жыл бұрын

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

@btbingo 3 жыл бұрын

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

@laurentiusuri-khob8994 Жыл бұрын

Spices pls

@2guysandacooler Жыл бұрын

Check the description box

@kissnut73 3 жыл бұрын

my family calls it kk sausage

@kwjames87 3 жыл бұрын

This looks like lunchables, lol. 🤤🤤🤤

@user-zf3hv5xd9w 3 жыл бұрын

有中国字幕就可以看懂了

@tekitaingiraua3911 3 жыл бұрын

@ 2 guys & A Cooler do u have email plz.

@2guysandacooler 3 жыл бұрын

sure. twoguysandacooler.com/contact-us/

@DanielOlivierArgyle 2 жыл бұрын

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?

@danutanghel86 2 жыл бұрын

Good but to complicated

@2guysandacooler 2 жыл бұрын

You should see some of my other videos😅

@goodyjerky5249 3 жыл бұрын

Similar to Canadian ham?

@johnlamb8972 Жыл бұрын

Where's your recipe

@2guysandacooler Жыл бұрын

Description box

@balcerzaq 3 жыл бұрын

1. As you have mentioned in the video the name is "kielbasa krakowska" ska means from Krakow however we do not say krakow sausage without "ska". 2. The name of this sausage however is misleading. This is not traditional sausage from Krakow or its region. This was invented by communist food supply ministry after the war as other "regional named sausages "(ex. slaska - silesian) and was made throughout all Poland. It is one of my favourite sausages.

@2guysandacooler 3 жыл бұрын

Very fascinating. So what did you think about the end result? Look close to the real thing?

@balcerzaq 3 жыл бұрын

@@2guysandacooler yes it looks very close. It is rather dry and has plenty of black pepper in it. It is slightly spicy from black pepper. There is "wet" version which is new but traditional is the dry one. Yours looks good.

@krzysztofpanczyk5118 3 жыл бұрын

No, You are terribly wrong Krakowska sausage came exactly from Cracow, Poland (part of Austrian Empire that time). First made by Mr Wincenty Satalecki - sausage maker from Cracow in 19th century and since that is known as "Krakowska". BTW famous Polish "Regulation no. 16" (issued by Polish authorities in 1959 as industrial standart) is based on local Polish typical receipes. So names of products often corresponds to its origin .

@krzysztofpanczyk5118 3 жыл бұрын

@@2guysandacooler I'm very sorry but Your Karkowska looks like original upto one step before smoking and looks awesome. In Poland Krakowska is always smoked in warm (not hot, not cold) natural smoke to reach light or medium brown colour ( alder is my wood of choice). Then You have two possibilities: 1. raise temperature to 80Celsius and decrease smoke intensity in smoke chamber - bake sasuage upto 72 Celsius of inside temp. or 2. after smoking in warm smoke You should boil in water bath of 80Celsius upto 72Celsius inside. Then cool down. And thats all.