After warming, cook the sausage in the oven, observing the temperature regime:-The first 30-40 minutes - at a temperature of 40°C
-Then 30-40 minutes - at a temperature of 50-60°C
-Next, increase the temperature to 80°C and cook for about 1 hour.Do not try to speed up the process and raise the temperature as soon as possible. This is also fraught with broth edema. Therefore, be patient and gradually increase the temperature.If there is a thermometer, then check readiness for it. Inside the sausage, the temperature should reach 68-72°C, which means that the sausage is ready. If there is no thermometer, then cook at the rate of 1 minute per 1 mm of diameter (section).It is recommended to immediately cool the finished sausage either under an ice shower, or by placing it in a bowl with ice or in the freezer.
After cooling, wipe the sausage from excess moisture and put it in the refrigerator for 12 hours to Mature.Do not cool the sausage without the shell under the shower, but simply put it immediately in the refrigerator for 12 hours to Mature.