How to Make Krakowska

Подписаться 217 тыс.

Просмотров 100 тыс.

50% 1

Today we are making the Polish Krakow Sausage.
You can find a printable recipe for this sausage here: twoguysandacooler.com/polish-k...
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx78nhhj
Help support our channel through PayPal: www.paypal.com/donate?hosted_...
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
In this video we used:
Sausage Casings: amzn.to/393bVrX
InstaCure #1: amzn.to/35STLqZ
Bellas Cold Smoke Generator: amzn.to/3pN7ozT
Ink Bird Sous Vide: amzn.to/3pPFCmj
Robot Coupe Food Processor: amzn.to/3fmmEPm
Hobart Edge Deli Slicer: amzn.to/3lRYTB7
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
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

Опубликовано:

20 ноя 2020

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 170

@phoghat 2 года назад

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 года назад

When my children would eat this they called it ham baloney

@CC-te5zf 3 года назад

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

@robertnowak7098 2 года назад

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,..

@alstyreshaddon2645 3 года назад

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

@Madskills-hw2ox 3 года назад

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 года назад

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

@G-man45444 2 года назад

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

@tomfavre669 2 года назад

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

@joemechanic2751 2 года назад

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 Год назад

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

@jaaferbennasr7483 3 года назад

piece of art

@gladysstellagomez6766 3 года назад

Lo felicito por sus maravillosas recetas,de Venezuela.

@contrerasdp 3 года назад

Great recipe and technique is clearly explained. Thanks for sharing

@michaelkaszynski7658 3 года назад

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

@carlopirillo2635 3 года назад

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 года назад

Great tip😎

@abmagrum5360 3 года назад

You Guys are AWESOME !!!

@matthewg4956 3 года назад

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 года назад

LOL. I liked that as well!!

@xavierabreu2364 3 года назад

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

@McGieHomesteadAdventures 3 года назад

I want to try this so much!

@2guysandacooler 3 года назад

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

@omnibusification 3 года назад

beautiful! greetings from Krakow!

@2guysandacooler 3 года назад

Thank you! Cheers!

@budus2 Год назад

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

@2guysandacooler Год назад

Thank you

@deborasalzgeber250 3 года назад

adorei o vídeo... vou fazer!! 👏🏻👏🏻👏🏻

@umayfindyourself9381 Год назад

So excellent, thank you!

@keidiparts 6 месяцев назад

Beautiful!

@jeffyankey7916 Год назад

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

@hermandemello2200 3 года назад

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

@GodParticle803 3 года назад

Great video! I would love taste it.

@EmmelenePillay-pp5md 9 месяцев назад

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

@ericfoster3636 3 года назад

Nice work Friend!

@bangkokwalks8875 3 года назад

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

@1jay288 3 года назад

Спасибо!!!!

@benzoverakers1877 Год назад

love it

@chriscastella9854 3 года назад

Very nice thank you....subscribed

@BIMBIMFOOD 2 года назад

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

@jamesellsworth9673 3 года назад

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.

@mateuszjankosinski4075 3 года назад

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 года назад

Thank you

@adamski3929 3 года назад

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

@Madskills-hw2ox 3 года назад

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

@hankhm1 3 года назад

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

@2guysandacooler 3 года назад

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

@hankhm1 3 года назад

@@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

@user-lo2oo6nc8s 2 года назад

Отличная ветчина получилась

@krysiawork4770 3 года назад

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

@rozichef9064 3 года назад

بی‌نظیر بود ممنون 👏👏👏👏👏

@vanyugo154 3 года назад

Looks like ham. Love your channel

@lew9462 3 года назад

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.

@tedlawrence4189 Год назад

I grew up with it in South Bend, Indiana.

@dzikijohnny 8 месяцев назад

my favorite

@MrDogmeat1 2 месяца назад

Would love to see you make polish zywiecka.

@w4ame 3 года назад

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.

@galupas Год назад

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.

@Matt-1926 Год назад

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?

@wojtekp5684 Год назад

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

@Piterszczyk 3 года назад

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 :)

@samschreiber1640 2 года назад

Well done! Also nice name for the channel

@thewholewheat5010 2 месяца назад

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

@ja88erdc12 3 года назад

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

@eliehankash5466 3 года назад

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 года назад

is it water or fat?

@eliehankash5466 3 года назад

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

@angbac3421 2 года назад

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

@williamjohnson8146 2 года назад

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

@3FAZNI 3 года назад

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

@mariateresagarcialopez5846 3 года назад

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

@Tootnscoot 2 месяца назад

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

@VopseaRaptor Год назад

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

@dorumoscovici2353 2 года назад

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 года назад

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 года назад

@@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.

@driesvonweidtz9815 3 года назад

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

@2guysandacooler 3 года назад

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

@mathieupilon7471 3 года назад

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 года назад

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 года назад

@@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 года назад

@@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.

@kevinphu6932 3 года назад

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

@2guysandacooler 3 года назад

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

@ferg5938 3 года назад

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

@sailamaabdullahmustafa6586 3 года назад

What spices did you put?

@Hithran 3 года назад

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

@2guysandacooler 3 года назад

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

@TsiRoadkill 3 года назад

Awesome video could you do a jagdwurst video?

@yuririacastaneda1961 4 месяца назад

Can you use the free nitrate powder instead?

@KeldEriksen 7 месяцев назад

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

@2guysandacooler 7 месяцев назад

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 месяцев назад

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

@JesusAguba Год назад

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

@2guysandacooler Год назад

check the description box

@alteredLori Год назад

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 Год назад

yes. A ham press would work great

@dorumoscovici2353 2 года назад

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

@2guysandacooler 2 года назад

yes.

@brwhyon 10 месяцев назад

Looks like a Debowiecka !

@zaraqadermazi3667 Год назад

What can i use instead of cure?

@chrisfisher3900 3 года назад

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

@manatoa1 3 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BmroR5jFlAg.html

@2guysandacooler 3 года назад

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 :)

@primeribviking3688 3 года назад

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 года назад

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 года назад

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

@jnorth3341 3 года назад

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

@adampatriarch 3 года назад

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 года назад

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😀.

@luisaltamirano7964 2 года назад

Hummmmm

@kendallwood5503 8 месяцев назад

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

@marattoigazi257 Год назад

Кillbasa))kolbasa.

@sneakybuns Год назад

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

@2guysandacooler Год назад

Yes. It will still be delicious

@staceybiddle3813 3 года назад

Can I make this is my ham maker?

@2guysandacooler 3 года назад

yes

@papimoses7250 Год назад

What could be the shelf life?

@glennbampton7068 6 месяцев назад

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 месяцев назад

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

@lukedugandzic2018 3 года назад

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

@2guysandacooler 3 года назад

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

@QF756 2 года назад

Can I use beef please?

@2guysandacooler 2 года назад

sure

@alberthall8148 Год назад

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 .

@btbingo 3 года назад

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

@kwjames87 3 года назад

This looks like lunchables, lol. 🤤🤤🤤

@user-zf3hv5xd9w 3 года назад

有中国字幕就可以看懂了

@kissnut73 3 года назад

my family calls it kk sausage

@goodyjerky5249 3 года назад

Similar to Canadian ham?

@DanielOlivierArgyle 2 года назад

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?

@laurentiusuri-khob8994 Год назад

Spices pls

@2guysandacooler Год назад

Check the description box

@danutanghel86 2 года назад

Good but to complicated

@2guysandacooler 2 года назад

You should see some of my other videos😅

@nigelvonkoechel8271 3 года назад

Nice recipe & clear instructions, thanks, however an Austrian recipe when south Poland was Austria. No matter most people do not know that.

@balcerzaq 3 года назад

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 года назад

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

@balcerzaq 3 года назад

@@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 года назад

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 года назад

@@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.