КРАКОВСКАЯ колбаса в духовке Простой Доступный рецепт для всех ДОМАШНЯЯ КОЛБАСА

KRAKOW SAUSAGE in the oven: A simple and accessible recipe for everyone. HOMEMADE SAUSAGE INGREDIENTS for 1 kg (I make 3 kg): 300 g beef (30% fat) 150 g brisket (15%) 550 g medium-fat pork (55-60%) additional 70-100 g smoked bacon 15 g table salt + 2 g nitrite salt 6.25% (if you use nitrite salt 0.5-0.6%, add 17 g; DO NOT ADD regular salt) 1/2 tsp sugar or dextrose 1/4 tsp dried garlic 1 tsp dried onion 1/2 tsp ground black pepper 1/4 tsp nutmeg 10 g dry milk 100 ml ice water measure tsp and tbsp Without topping or measuring spoons Before baking or smoking, let the sausage stand at room temperature for 2-3 hours to warm and dry, then place it in the oven or smoker. This will ensure a more even browning and color. IN A SMOKER Smoke at 50C (122F) for 2 hours, then raise the temperature by 5-8C every hour until the temperature in the smoker reaches 85C (175F). Smoking time: 7-10 hours, depending on the diameter of the casing. The internal temperature of the sausage should reach 70-72C or 158F. IN A OVEN Bake in an oven at 80-85C (170-180F) until done. The internal temperature of the sausage should reach 70-72C. Approximate cooking time: 3-4 hours or more. If the temperature of the sausage stalls and takes a long time to reach doneness, you can increase the cooking time. Preheat oven or smoker to 90°C. Store sausage wrapped in paper in the refrigerator for up to 2 weeks. If you cook a lot, you can vacuum-pack it for up to 1 month or freeze it vacuum-packed for up to six months.