Polish Krakowska, from Home Production of Quality Meats and Sausage.

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This video has showed up in the comments as a request a few different times. I know know why! It is a very delicious smoked meat. Krakowska is a coarse lean pork sausage with fine ground pork binding the sausage together.
If I were to make this sausage again I may use a plastic or cellulose casing as I ended up loosing more than I'd like to the casing. Especially when it is this good!
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
amzn.to/3C2SQmk
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I

Опубликовано:

5 окт 2024

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Комментарии : 68

@jamesmckeon8251 2 года назад

I am Polish my wife is Czechoslovakian we have been making old time sausage all our lives back in the old days every thing was cut and ground by hand and the butchering was done in the winter when it was cold we still butcher in the winter but we have electric grinders now and stuffers we like our meat on the course side that is the way we were raised up thank you Duncan

@yippikiyay197 2 года назад

How did you grind by hand? With a hand grinder? Or just chop and chop and chop?

@jamesmckeon8251 2 года назад

@@yippikiyay197 When we did our hog butchering the hogs were 400lb and more 6 to 8 grown ups 10 to 12 kids all different kids of sausage was made the grownups cut the meat with a knife into small chunks we would have 2-3 old hand grinders on a big wooden table all the kids would take turns grinding the courser the meat was ground the easer it was to turn the grinder bye hand

@duncanhenry 2 года назад

That sounds like a great day, I bet those are good memories now. Thank you for watching and thank you for the encouragement.

@jamesmckeon8251 2 года назад

@@duncanhenry Any time I don’t need to know how to make sausage or smoked meat but is great to see you share your recipes with people that want to Lear how to make make their own sausage keep up the good work

@angelooliveri1838 2 года назад

been enjoying the videos over the past month,, its great that you are making products that are home kitchen sized and not these huge 100 pound batches that the average person will never make

@warmsteamingpile 2 года назад

Texture looks amazing.

@duncanhenry 2 года назад

It was really nice, the fine sausage between the ham chunks made it!

@malleoshomesteadadventures2712 Год назад

Once again some great info. Thankyou Duncan for helping us out !

@Daluge1211 2 года назад

I can’t thank you enough for making all of these videos. I just got a grinder so I can do my own ground meats and never really thought about doing sausages until I watched your videos. And now I have some snack sticks and summer sausage waiting to go in the smoker tomorrow. Thanks again!

@duncanhenry 2 года назад

Your very welcome. That is awesome you got after it and made some sausage, I hope it turned out enjoy!

@BeyondHomeCooking 9 месяцев назад

You sir are an inspiration. I got the book, and I got the stuffer, and I am not curing and smoking sausage, in no small part to your excellent videos.

@stevemoy9834 2 года назад

Yes thank you Mr Duncan Henry this Polish head cheese. Love your your show.

@duncanhenry 2 года назад

Your welcome, and thank you for watching!

@TheWhitetailrancher Год назад

I make this sausage over and over again! fantastic sausage!

@stevemoy9834 2 года назад

Yes this Krakowska usually stuff in a large natural casting about 4" to 6" but this looks good 👍 thank you.

@duncanhenry 2 года назад

I may try that next time. I had some pretty good protein extraction and lost some to the casing.

@danielwilkinson6591 2 года назад

Thoroughly enjoyed this series!! Gutted March is nearly over. I’m a butcher sausage maker from England. I also have that book, it’s fantastic. I don’t do much smoked sausage like you guys do, but I’m definitely going to give it a try.

@duncanhenry 2 года назад

Haha well I am glad you enjoyed it Daniel! There will be more videos just maybe not at this pace. Thanks for watching from all the way in England 🇬🇧

@joealta3450 2 года назад

I love the the creamy fat mortar used to bind the chunks of pork. This is an interesting technique that I've never seen before. You'e got me thinking now of how this could be applied to other recipes. I wonder how many places I could use this.....

@1971478 Год назад

I just got my book for Christmas! Can’t wait to get started

@christopher_hawn 2 года назад

Yay! You made Krakowska! (I was told it's pronounced "kra-COFF-ska.") God I love this stuff. When my son was younger we'd visit a local Polish Deli that made some amazing sausages, but it was the Krakowska that was our favorite. We'd get back into the car, slice of big chunks of the stuff, and shove them into our drooling mouths. So good! I made it once using a 2.5" fibrous casing, but next time I'll use a 3" casing like you suggest. Thanks for motivating me to make some more!

@kolakowj 2 года назад

Awesome. So happy you make this vid. Have been enjoying this all my life (50+). A couple of things. In Polish, “w” is pronounced as “v” as in violin or violet. Second, at least here in NJ Polish enclaves, it’s usually cut at a diagonal 30-45deg so the slices are long ovals and the diameter is on the small side 2.5 to 3 inch. I’m guessing that’s so it doesn’t fall apart and it’s easy to spot amongst the hams and kielbasa. Just bought the book. Thanks again.

@G-man45444 2 года назад

That’s awesome !! I have a batch of this exact sausage curing right now. I looked through your videos to see if you had one… then you just released one. I can’t wait to try ….. PS Ordered my book off Amazon and this guys is probably going to get a lot of business because of this March project

@duncanhenry 2 года назад

haha the timing was perfect I hope it turns out awesome for you. I really enjoyed this one. Best sandwich i'd had in a while haha

@G-man45444 2 года назад

@@duncanhenry well it turned out awesome !! My family and friends think I’m a sausage meister. Lol. Got my Marianski book …. Now things just got real!!

@TheWhitetailrancher 2 года назад

I think this sausage is the most interesting and is the one that I will make immediately upon the arrival of my book!

@duncanhenry 2 года назад

It is defiantly worth making. It will be one of the best sandwiches your gonna have in a while!

@alwayshungry24 2 года назад

o ya !!!!!!! another qualty sausage video !!!! tks!!!!

@duncanhenry 2 года назад

You bet, thanks again for watching Joe!

@patfilipczak6888 2 года назад

I gotta tell ya thats one of my favorites

@duncanhenry 2 года назад

Mayo, spicy mustard, tomato, lettuce, ryebread, Krakowska.

@davidwaskiewicz3289 2 года назад

I love krakowska, we get here in west Michigan at small mom and pop meat markets. I make an awesome sandwich with some cheese and spicy mustard 🤤🤤🤤I think I’m going to try to make this one!

@duncanhenry 2 года назад

This one probably made it into the top ten for me of the month. It is a top notch sandwich meat for sure! I hope you enjoy!

@TheWhitetailrancher 2 года назад

I really enjoy your videos specifically the sausage making ones! You are Sooooooo much better than the "two guys and a cooler moron that tries to come off as an "expert" know it all ! Thank you for that! thank you for putting out such quality content in a humble, "everyday Joe" manor! And no outrageous "click bait" video titles!

@duncanhenry 2 года назад

Hey there Whitetailrancher, I am really glad you are liking the videos and they way I make them. I I gotta say though I know Eric from 2 guys and a cooler, he is a really great guy. If you met him in person you'd find he is super kind and very generous. If his style isn't your fav well that is fair enough there has to be something different for everyone. I do want to say thank you again very much for watching though I do really appreciate it!

@ericfoster3636 2 года назад

Good Job Henry! This one is on my to do list. I got a small batch of Spanish Chorizo I'm doing this morning. See You next time. :)

@duncanhenry 2 года назад

Thank you Eric, I hope the Chorizo turned out good! One of my favorites.

@ericfoster3636 2 года назад

@@duncanhenry It looks beautiful. After ferment my Ph went a little low 4.84 but it will still be good. I'll send you a picture on Instagram when I slice.

@curtishatfield9629 2 года назад

I enjoy fried ham. Do you think the Krakowska would hold together when fried?

@duncanhenry 2 года назад

Yup I believe it would.

@carfvallrightsreservedwith6649 2 года назад

Put some vinegar in the casing soak water. From what I'm told the vinegar denatures protein so it doesn't stick to the casing. All I know for sure is that it works.

@duncanhenry 2 года назад

That is a really cool idea. I am going to give that a try. Thank you!

@carfvallrightsreservedwith6649 Год назад

@@duncanhenryDid you ever try putting vinegar in casing soak water?

@mk2ingit 7 месяцев назад

I have this book 🇵🇱

@chrisfleeger1205 Год назад

Can you tell me what grinder you are using in the video? Looks like a very nice one

@philiplabrie3822 Год назад

Think it would be great for the slicer

@rustylamb3421 2 года назад

I need to try this. What you think use pork loin to keep it nice and tender like ham.

@duncanhenry 2 года назад

That would work great. Then some fattier meat for between.

@MrDogmeat1 5 месяцев назад

how would you store this ? Vacuum pack and fridge or freezer

@jeremystein449 2 года назад

Once again forget all others on how to videos...This guy is the only one to listen to...

@amyromus6210 2 года назад

Why dont you ever tell us how many lbs of meat you are using?

@TsiRoadkill 9 месяцев назад

Theres about 2 pounds there.

@anybodykill6666 2 года назад

I can see why its so popular. Looks amazing

@duncanhenry 2 года назад

It sure was!

@cjackson64 Год назад

Don’t see link for the book

@antoniochaconpchacon560 Год назад

Hola cómo hago para comprar el libro gracias

@mahomedshakeelmohideen7681 2 года назад

What's the shelf life when u use curemex

@yippikiyay197 2 года назад

The only problem with this one is barely using the grinder and having to clean it up.

@david4499 2 года назад

Do the fat in food processor

@jamesmckeon8251 2 года назад

I still use the old hand grinder to make small batches of sausage you can just drop it in the sink of hot water and use it to stuff to I don’t even think about using the Power equipment on 25 lb or less

@carfvallrightsreservedwith6649 2 года назад

@@jamesmckeon8251 I can't stand to use the grinder for stuffing. Did it originally with my first two home processed deer. 5 lbs vertical stuffer caught on sale for $100 WAYyyyyyy more enjoyable/easier and better product quality.

@jamesmckeon8251 2 года назад

@@carfvallrightsreservedwith6649 I know what you are saying I have been doing it since around 1955 as a kid deer meat will eat your lunch you made a great deal on that stuffer I use the old grinder in the house for a fast 10-15lb batch easy cleaning when we Butcher a 400lb hog we go to the old shop grind with the 1 and half hp grinder 25lb mixer and 30lb stuffer fast but lots of clean up if we butcher a hog and 1000lb stear I bring out the old big guns 200lb mixer grinder 100lb water stuffer and the old Hobart meat saw a few hours and we are done but then a full day of cleaning up

@duncanhenry 2 года назад

True. Ya gotta make yourself a couple batches!

@jimwilson4043 Год назад

$35 on Amazon

@zbigniewsudnikiewicz-cj7kg 10 месяцев назад

What is it?this is not krakowska

@fxsaint Год назад

Just recently found your videos, I needed a simple how-to and now I'm hooked on sausage making and your videos! Great layout on your instructions and recipes, easy to follow and I know exactly where to go to get the info I need. Even bought the Marianski book! Lol, it's been a while since i bought a real book! I'm thinking about making this sausage but with a small casing, like the one used for the hunter sausage, any recommendations? Thanks!