Krakowska Sausage | Caucasian Style (No Pork)

A traditional Krakowska-style sausage made with beef and fat tail instead of pork. In this step-by-step recipe, you'll learn how to prepare a juicy homemade sausage with proper curing, seasoning, stuffing, and oven cooking. The result is a flavorful sausage with a rich smoky taste and firm texture. If you enjoy homemade sausages, charcuterie, and traditional meat recipes, subscribe for more professional recipes and techniques. Ingredients and cooking temperatures are shown throughout the video. Don't forget to Like, Comment, and Subscribe! INGREDIENTS (1 kg) Meat: • Lean beef — 700 g • Fat tail — 300 g Water: • Ice water — 80 ml Salt: • Nitrite salt — 10 g • Table salt — 10 g Spices: • Black pepper — 3 g • Dried garlic — 2 g • Ground coriander — 1.5 g • Ground nutmeg — 1 g • Ground allspice — 0.5 g • Sugar or dextrose — 2 g • Dry smoke — 3 g • Phosphate — 2 g • Sodium ascorbate — 0.5 g METHOD 1. Meat Preparation • Cut the beef into cubes. • Cut the fat tail into 5 mm cubes, then blanch in boiling water for 2 minutes. • Mix the beef with nitrite salt and table salt. • Refrigerate for 24 hours. • Partially freeze for about 30 minutes before grinding. 2. Grinding and Mixing • Grind the beef. • Add the ice water and all the spices. • Mix thoroughly until sticky, then add the partially frozen fat tail while keeping the meat mixture below 10–12°C. • Refrigerate for 1 hour. 3. Stuffing • Stuff the casings, tie the ends, and hang in the refrigerator for 24 hours. 4. Heat Treatment • Bring the sausage to room temperature until the internal temperature reaches 16°C. • Dry at 60°C until the surface is dry and the internal temperature reaches 30°C. • Roast at 85°C until the internal temperature reaches 55°C. • Pour boiling water into a baking tray and continue cooking with steam at 80–85°C until the internal temperature reaches 68–72°C. • Chill in an ice-water bath for 15–20 minutes. • Place in a plastic bag and refrigerate for 24 hours before serving. #KrakowskaSausage #HomemadeSausage #BeefSausage #NoPork #Charcuterie #SausageMaking #SmokeAndMeats