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Homemade Krakauer – Hearty, Smoked, Delicious Polish-German Sausage

In this article I will show you how you can make Krakauer at home. 

Krakauer is a Polish sausage and originates from the city of Kraków in Poland.

There are many variations. This one is a slightly smoked one which you can fry or grill afterwards.

It is coarsely ground  and has a thickness of 4 to 5 cm. Typical spices are paprika and garlic. Due to the intense garlic flavor, it is sometimes also called garlic sausage. 

Krakauer sausage is perfect for a barbecue, used in stews or thinly sliced on freshly baked bread.

Enough talking, you can find the complete Krakauer recipe either as video or in written format. 

Have fun and good luck making it!


Making your own Krakauer – What do you need?

Homemade Krakauer -


Ingredients for your Krakauer

Variant 1: This is how they were made traditionally

  • 60 % fatty pork belly (600 g)
  • 40 % lean beef (400 g)

Spices per 1000 g of meat:

  • 18 g salt
  • 2.5 g Cure #1
  • 4 g yellow mustard seeds 
  • 2 g pepper 
  • 1,5 g garlic powder
  • 0,5 g ginger
  • 0,5 g mace
  • 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)

In addition, you will need 10 – 15 % crushed ice or ice water for the chopping process later on. And pork casings caliber 36/38 to stuff the sausage meat into.


Equipment for making Krakauer

Meat Grinder

You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.

Spice grinder / mortar

To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable.

Food processor / Thermomix

In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.

Smoker 

The Krakauer must be smoked before they are cooked. For this reason you need a smoker. 

Sausage stuffer / attachment for the meat grinder

You need this to get your meat mass into the casing. For the beginning you can also use a filling attachment for your meat grinder.

Casings

To fill your sausage you need a natural pork casing caliber 36/38.


Making Krakauer – Step-By-Step Instructions

1. Cut your meat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be. Divide the meat into 2 bowls. The ratio should be ⅓ and ⅔.

Homemade Krakauer - cut

2. Grind your spices except for the mustard seeds and cutter phosphate into a fine powder.

Homemade Krakauer - spices

3. Roughly divide the spice mix  in equal proportions between the two bowls and massage it into the meat. 

Homemade Krakauer - spices 2

4. Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.

Homemade Krakauer - freezer

5. Now it’s time to grind the meat. Grind ⅓ of the meat through the coarsest perforated disc. Grind the remaining ⅔ twice through the finest perforated disc.

Homemade Krakauer - grind

6. Put ⅔ of the meat mixture into a sausage cutter or your food processor. Add the cutter phosphate to the mixture.

Homemade Krakauer - food processor

7. Mix the meat and add some crushed ice from time to time. The crushed ice is used to cool down your mixture. Let it run until it forms a nice cohesive mass. Measure the temperature in between. The meat should not be warmer than 12 C° (53,6 °F), otherwise your mass will lose its binding and the sausage will crumble later on.

Homemade Krakauer - Ice

8. Add the coarsely ground ⅓ and the mustard seeds to the mixture and mix in well.

Homemade Krakauer - mustard seeds

9. You can fill the mass into the casings. Make sure that not much air gets into the casings. 

Homemade Krakauer - fill

10. Next you can link the sausages. You can decide for yourself how big you want your sausages to be.

Homemade Krakauer - link

11. Hang your Krakauers into your smoker / smoking chamber to dry for about 1 hour. Alternatively, you can also let them dry in the smoker for 10-15 minutes at 40 °C (104 °F) without smoke.

Homemade Krakauer - dry

12. When your Krakauer sausages are dry, you can smoke them at 60 – 70 C° (140 – 158 °F) for 45 – 60 minutes. The duration depends on your personal preferences. Depending on how much smoke and what color you want.

Homemade Krakauer - smoke

13. After smoking poach your Krakauer for about 15 minutes in 80 C° hot water (176 °F). Let them cool in an ice bath afterwards or eat them hot and fresh.

Homemade Krakauer - boil

14. There they are, your Krakauer sausages. Enjoy!

Homemade Krakauer - ready


What is the shelf life of Krakauer?

If you vacuum the sausages, they should keep refrigerated for about 2 weeks. If you store them in the refrigerator without vacuum around 1 – 1.5 weeks.


Tags

Scalded Sausages


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