Ingredients
-
Meat
-
500gr Pork Belly
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500gr Pork Shoulder
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Liquits / Ice
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50ml Ice Water
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50ml White Wine Vinegar
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Casing / Skin
-
1.2m Pork Casing 28-30mm
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Herbs & Spices
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18gr Table Salt
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3gr Course Black Pepper
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5gr Smoked Ground Paprika
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3gr Ground Cayenne Pepper
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2gr Rubbed Oregano
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7gr Granulated Garlic
Directions
Before you start with this recipe you need to do a little preparation.
To make this sausage you will need the following equipment.
- Mincer with 8mm plate
- Large mixing bowl
- Sausage filler and nozzle
Preparations
- Soak casings in luke warm water for 30 minutes
- Have ice water ready or crushed ice
TIP: When you see a time next to a step, use the timing function on the bottom page as it has an alarm 🙂
How to Video
Steps
1
Done
|
Cut MeatCut the meat in to 2-3cm cubes |
2
Done
30
|
Mix IngredientsAdd all spices, salt, ice water and vinegar to the meat and mix by hand so all meat is covered with the herbs & spices. Place the mix in the freezer for 30 minutes. |
3
Done
|
Grind the meatGrind the meat mix twice through the 8mm mincer plate. No need to mix after grinding the meat. |
4
Done
|
FillingFill the sausage meat in to the pork casing and twist to about 125-130gr (12-14cm) per sausage. Make sure there is no air in them. Should there be air in them use a sausage pricker to let the air out. |
5
Done
15
|
HangingHang them up for about 15 minutes or put them in a place where the excess water can drip off. |
6
Done
|
StorageVacuum seal them or put them in to freezer bags and freeze for later usage. |