John Myers
The Kraków sausage consists of pork belly and other pork, partly beef, bacon and spices. Pork makes up the largest part of a Krakow sausage. It is up to 80 percent. There is also 10 percent beef and bacon each. Krakow sausage also contains spices such as nitrite curing salt, pepper, cumin, coriander and garlic.
When making a Krakow sausage, the beef and pork are finely chopped and the bacon is roughly chopped. Both are mixed together and the mass seasoned. It is then filled into natural casings and smoked at 60 degrees for an hour. The Krakow sausage is then scalded again and cold-smoked for six to twelve hours at temperatures of 12 to 25 degrees.
Modifications of the Krakauer sausage are the Krakauer ham sausage without bacon, the ham Krakauer and the raw Krakauer. Since Krakow sausage contains nitrite curing salt, it should not be grilled for health reasons. Instead, let them cook in hot water or use them cold in a sausage salad.
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