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Krakow Sausage Recipe

Krakow Sausage Recipe

Total Time 4 hrs 30 mins
Cuisine Poland
Calories 135 kcal


  • Food processor
  • Canning funnel
  • Something that will fit through the funnel to compress the sausage
  • Smoker


  • 5 Pounds Very lean pork
  • 1 Pound Fattier pork Not over 25%
  • 2 Tablespoons Salt
  • Level Tablespoons Prague Powder Cure #1
  • Tablespoon Ground black pepper
  • 2 Tablespoons Granulated garlic
  • ½ Tablespoon Ground allspice
  • 2 Tablespoons Sugar
  • ½ Cup Iced water


  • Mix the salt and Prague powder together.
    Krakow salt and pink salt in bowl
  • Cube the lean pork into approximately one-inch cubes. Dice the fatty pork.
    Krakow cubed fatty meatfor Sausage
    Krakow cubed lean meat for Sausage
  • Mix the fatty pork with 2 teaspoons of the salt mixture. Mix the lean meat with the remaining salts. Refrigerate both for 48 hours
    Krakow cubed fatty meat with salts for sausage
    Krakow cubed lean meat with salts ready to mix
  • Preheat your smoker to 150-180 degrees.
  • Soak the casings for 30 minutes in warm water.
    Krakow casings in warm water
  • Mince the fatty pork or run through a meat grinder with a fine plate.
    Krakow ground fatty meat in meat grinder
  • Mix all the seasonings into the fatty pork.
    Krakow ground fatty meat and spices in bowl
  • Puree the fatty pork in the food processor, adding the iced water to facilitate a better puree.
    Krakow pureeing fatty meat in food processor
    almost done Krakow pureeing fatty meat in food processor
  • In a large bowl, or using a stand mixer, mix the lean pork chunks with the puree until well blended.
    Krakow cubed lean meat and puree ready to mix
    blended Krakow filling in bowl
  • Stuff the meat into the casings, compress and twist the ends with the extra casing tucked underneath.
    Stuffing tools with meat
    Krakow filled casing on tray
  • Clip the rings or tie off the ends of each sausage, except one.
    Krakow filled casing with probe in tray
  • Put a temperature probe into the center of one sausage and tie the casing as tight as possible with butcher’s twine.
  • Hang sausages in the smoker, or place on the racks and smoke for three hours.
    Krakow sausages in smoker
  • Increase smoker temp to 225 degrees and continue smoking until an internal temperature of 165 degrees has been achieved.
  • Cool then refrigerate uncovered for at least 24 hours.
  • Peel, cut and enjoy!
    Sliced Krakow sausage