Kiełbasa grillowa z serem bez peklosoli

A perfect sausage for grilling on rock salt. Simple recipe. Ham 2.5 kg Jowl 0.8 kg Knuckle meat 0.5 kg Gouda cheese 330 g Spices per kg of stuffing: Colored peppercorns 2 g Herbal peppercorns 1 g Chilli flakes 0.5 g Garlic granules 2 g Nutmeg 1 g Rock salt 17 g Sweet paprika 1 g I ground the ham using a 7 mm mesh, the jowl using a 5 mm mesh, and the knuckle using a poppy seed coat. I added spices and salt. I kneaded the meat. I refrigerated it for 3 hours. After that time, I added finely diced cheese and a glass of water. I kneaded it again and stuffed it into a 26-28 mm diameter casing. I smoked it with warm smoke for about 3 hours, then I boiled the sausage to 68 degrees Celsius inside.