Gajowy sausage seasoning according to Marcin Kostrzewski's recipe 110g

Gajowy's sausage seasoning These are natural ingredients without added phosphates, monosodium glutamate, sugar and salt, which will allow you to prepare delicious, aromatic and healthy dishes for your family and friends. Recipe for Gajowy sausage Ingredients: Meat (in proportions): 70% ham meat (class 1) 30% pork knuckle meat Pork intestines 42 Gajowy sausage seasoning 11g per 1kg of meat Curing salt 19g per 1kg of meat Preparation: Cut the ham and pork knuckle into cubes separately. After placing in two different containers, cure for 24-48 hours. Rinse the intestines in water and then soak for approximately 2 hours. Grind the ham using a shredder or alternatively a 13 mm sieve. Grind the pork knuckle using a 3 mm sieve. Mix the meat and add the seasoning. Knead the stuffing until the desired consistency is achieved. Stuff the intestines tightly, twisting them in sections of approximately 15 cm. Hang the prepared intestines with the stuffing on sticks to drain and settle for approximately 2 hours. Preheat the smoker. After preheating the smoker, hang the sausage inside and heat at 50°C, without smoke, for approximately 30 minutes. Add wood or alder/beech chips and smoke at 55°C for 4 hours. Finally, bake the sausage at 90°C and leave it in the smoker for up to 8 hours. For better results, dry the sausage slightly, which will make it better every day.