Natural sausage in the oven: a simple recipe

If you look at the prices of sausages made from natural meat, it turns out that many people cannot afford sausage. We are talking about “real” sausage, without any unnecessary additives or preservatives. But few people know that delicious natural sausage is easy to prepare at home. The recipe is simple, even a novice housewife can handle it. Young parents are also advised to take note of this cooking method, because this sausage can be given to children. Moreover, you can decide for yourself whether to make sausage from beef or from chicken fillet, or maybe someone wants to make turkey sausage for a child. The recipe is basic, so it can be supplemented and modified at your discretion. Today's recipe, for example, will show how to prepare Krakow sausage from pork.

For this you will need:

• pork 3 kg;
• milk powder 45 g;
• ice water 300 ml;
• nitrite salt 30 g;
• rock salt (regular) 30 g;
• spices to taste (ground pepper, coriander, dry garlic).

Step-by-step recipe for making homemade sausage

The washed meat must be minced.

Add ice water.

And then all the spices.

Mix the minced meat thoroughly (at least 7-10 minutes), and then put it in a cool place for 2-4 hours.

In a meat grinder, you need to remove the knife and install the “sausage attachment”.

The sausage casing, pre-soaked in water for an hour, must be “strung” onto the sausage attachment.

This type of sausage uses a natural casing; it is not difficult to buy it. It is sold already peeled and covered with salt for preservation.

Natural casings from any manufacturer are suitable for Krakow sausage.

When the minced meat has been chilled for the required time, you can fill the casing and form the sausage.

Next, the sausage rings must be placed on a grill pre-lubricated with vegetable oil.

And then put it in the oven for 1 hour, preheated to 80-85 degrees. After an hour, under the grill with the sausage, you need to place any heat-resistant container with water in the oven for evaporation. And leave the sausage in the oven for another 1.5-2 hours, increasing the temperature to 95 degrees.

When the sausage cooking time is coming to an end, you need to prepare a container with ice water. To do this, you can add additional ice cubes to the water.

As soon as the sausage is ready, it needs to be transferred from the oven into ice water. Exactly for 5 minutes.

Next, tie the sausage rings and hang them for 1-2 days in a cool place.

Krakow sausage is ready at home. You can start tasting.

Bon appetit!