Krakowska

• 1 kg pork shoulder
• 200 g smoked bacon
• 2 teaspoons black pepper
• 1 teaspoon salt
• 3 cloves garlic
• 1 teaspoon marjoram
• 1 cup ice water
• 2 meters hog casings

Method

1. 1

   In a large mixing bowl, combine the chopped pork shoulder and smoked bacon.

2. 2

   Add minced garlic, black pepper, salt, and marjoram to the meat mixture.

3. 3

   Pour in the ice water and mix thoroughly until well combined.

4. 4

   Prepare the hog casings by soaking them in water for about 30 minutes, then rinse well.

5. 5

   Stuff the prepared meat mixture into the hog casings, ensuring they are not too tightly packed.

6. 6

   Tie off the ends of the casings securely and pierce the sausages with a needle to release air.

7. 7

   Preheat your oven to 160°C (320°F) and place the sausages in a roasting pan.

8. 8

   Bake for 60-90 minutes, or until the internal temperature reaches 70°C (160°F).