Krakow sausage

Ingredients for 1 servings:

• 800 g pork (back or ham cuts)
• 100 g beef trimmings
• 100 g bacon (raw back bacon)
• 22 g curing salt
• 1 ½ g nutmeg
• 3 ½ g caraway seeds, whole
• 2 g sweet paprika powder
• 1 g paprika powder, hot
• 3 g black pepper
• 1 g ascorbic acid
• 1 ½ g garlic powder, possibly 4 g cutter aid
• n. B. Intestine

Instructions

Working time approx. 2 hours; Rest time approx. 16 hours; Total time approx. 18 hours

Season the meat and bacon, mince with the medium slice, and mix well. Fill the whole thing into smokeable casings, such as those for Lyoner or crown casings. Let it redden for a day, then smoke at 60°C for about 1 hour. Then scald at 75°C water for about 60 minutes. Then let it cool in the air and cold smoke for 12 hours.