📝 About This Recipe
The Krakauer, a beloved staple of German butcher shops and Christmas markets, is a robust, coarse-ground sausage known for its deep smoky aroma and punchy garlic profile. Originally inspired by the Polish 'Krakowska', the German rendition is characterized by its firm snap and a perfect balance of lean pork and savory spices. This recipe guides you through the traditional process of curing, stuffing, and hot-smoking to achieve that quintessential mahogany finish and juicy interior.
🥗 Ingredients
The Meat Base
- 2 kg Pork Shoulder (Boston Butt) (chilled and cut into 2cm cubes)
- 500 g Pork Back Fat (Speck) (very cold, diced)
- 500 g Lean Beef (Chuck or Round) (finely trimmed of sinew)
The Cure and Spices
- 7.5 g Prague Powder #1 (Pink Curing Salt) (essential for color and safety)
- 50 g Kosher Salt (adjust slightly to taste)
- 6 cloves Fresh Garlic (turned into a fine paste)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 teaspoon Ground Mustard Seed
- 1 tablespoon Dried Marjoram (a signature German sausage herb)
- 1/2 teaspoon Ground Allspice
- 250 ml Ice Cold Water (to help emulsify the proteins)
Casings
- 32-35 mm Hog Casings (rinsed and soaked in warm water for 30 mins)
👨🍳 Instructions
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1
Begin by chilling all metal grinder parts (auger, blade, and plates) in the freezer for 30 minutes. Keeping everything cold is the secret to a perfect sausage texture.
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2
Mix the cubed pork, beef, and fat in a large bowl. Toss with the salt, curing salt, and all the dry spices until the meat is evenly coated.
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3
Grind the meat mixture. Use a coarse plate (8mm) for the pork and fat to maintain the 'Krakauer' texture, and a fine plate (3mm) for the beef to act as a binder.
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4
Place the ground meat in a stand mixer bowl fitted with the paddle attachment. Add the garlic paste and half of the ice-cold water.
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5
Mix on low speed for 2-3 minutes, gradually adding the remaining water. The meat should become 'fuzzy' and tacky to the touch; this protein extraction ensures the sausage doesn't crumble.
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6
Slide the soaked hog casing onto the stuffer nozzle. Leave a few inches of overhang before tying a knot at the end.
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7
Stuff the meat into the casings, being careful not to overfill. You want them firm but pliable enough to twist into links.
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8
Twist the long rope into 6-inch (15cm) links, alternating the direction of the twists to prevent them from unraveling.
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9
Use a sausage pricker or a sterilized needle to pop any visible air bubbles in the links. This prevents the casings from bursting during cooking.
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10
Hang the sausages in a cool, dry place with a fan blowing on them for about 45-60 minutes until the skins feel dry to the touch (the 'pellicle').
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11
Preheat your smoker to 165°F (74°C). Use beechwood or oak chips for an authentic German flavor profile.
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12
Smoke the sausages until they reach an internal temperature of 152°F (67°C). This usually takes 2 to 3 hours depending on your smoker.
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13
Immediately plunge the smoked sausages into an ice water bath for 10 minutes. This stops the cooking process and prevents the skins from shriveling.
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14
Pat the sausages dry and let them bloom at room temperature for an hour to deepen the mahogany color before refrigerating.
💡 Chef's Tips
Always keep your meat temperature below 40°F (4°C) during the grinding and mixing process to prevent the fat from melting. If you don't have a smoker, you can add 1 teaspoon of liquid smoke to the water and poach the sausages at 170°F (77°C) until done. For a 'Krakauer Schinkenwurst' style, replace 20% of the ground pork with very small hand-diced cubes of lean ham. Test the seasoning before stuffing by frying a small patty of the meat mixture in a skillet; adjust salt or garlic if necessary.
🍽️ Serving Suggestions
Serve grilled or pan-fried alongside a generous heap of tangy Sauerkraut and a dollop of sharp Dusseldorf mustard. Pair with a cold, crisp German Pilsner or a smoky Rauchbier to complement the sausage's profile. Slice thinly and serve on dark rye bread (Schwarzbrot) with pickles for a traditional 'Abendbrot' (evening meal). Incorporate into a hearty potato soup (Kartoffelsuppe) for an extra layer of smoky depth.