|Kielbasa forcemeat: finely ground trim and chunks of loin|
Written By Culinary Pen on Sunday, March 9, 2014 | 4:50:00 PM
This is another recipe from the Marianski brothers/Gebarowski book on Polish sausages. In that long Polish name of Kielbasa Krakowska Trwala, you can see the name of Krakow, the town where this sausage, if not originating, is at least best known as the city's most famous style of kielbasa. Interestingly enough, in researching this sausage, I learned Krakow used to be the capital of Poland (which then also included Lithuania), until after the Polish-Swedish wars (of which there were many), when Swedish ruler Sigismund III moved the capital to Warsaw in 1596.
For seasoning, I stuck with the traditional fresh garlic, marjoram, and black pepper. Then the sausages were stuffed in 36/38mm hog casings and hot smoked for 5 hours with maple wood. The last time I made kielbasa, I poached the sausages, and then cold smoked them. They tasted great, but didn't have that dark mahogany color you'd expect. So this time I decided to skip the poaching and go right to the smoke. Going straight into the smoker worked really well, despite my fears that the slightly less-reliable temperature of the smoker might cause the fat to separate out from the meat.