Ingredients
-
Meat
-
1000gr Pork Belly
-
Liquits / Ice
-
50ml Ice Water
-
Casing / Skin
-
1.2m Pork Casing 28-30mm
-
Herbs & Spices
-
18gr Rock Salt
-
2.0gr Ground Black Pepper
-
1.0gr Ground Mace
-
0.5gr Ground Ginger
-
1.0gr Ground Coriander
-
0.5gr Ground Cardamon
-
1.0gr Fresh Lemon Zest
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 5mm 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 Meat |
2
Done
2
|
Mix Ingredients |
3
Done
|
Grind the meat |
4
Done
5
|
Mixing |
5
Done
|
Filling |
6
Done
15
|
HangingHand the sausages for about 15 minutes or put them on a place where the excess water can drip off. |
7
Done
|
StorageVacuum seal or put the sausages in a freezer bag and freeze them. |