Ingredients
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Meat
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700gr Beef Shoulder
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200gr Beef Fat
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Liquits / Ice
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100ml Ice Water
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Casing / Skin
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1.2m Pork Casing 30-32mm
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Herbs & Spices
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17gr Table Salt
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4gr Ground Black Pepper
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1gr Ground Mace
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1gr Ground Nutmeg
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100gr White Breadcrumbs
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
60
|
Cut MeatCut the meat and fat in to 2-3cm cubes and place the meat and fat together in the fridge for 1 hour |
|
2
Done
|
Mix IngredientsMix the breadcrumbs with the water, salt and spices together in a bowl |
|
3
Done
|
Grind the meatGrind the meat and fat through the 5mm mincer plate |
|
4
Done
5
|
MixingAdd the previously breadcrumb mix to the meat and fat and mix for about 5 minutes till it becomes very sticky. |
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5
Done
|
FillingFill the sausage meat in to the pork casing and twist to about 100gr per sausage (10cm). Make sure there is no air in the sausages. Should you have air in them use a sausage pricker to let the air out. |
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6
Done
15
|
HangingHang the sausages for about 15 minutes or put them in to a place where the excess water can drip off. |
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7
Done
|
StorageVacuum seal them or put them in freezer bags and freeze them for later. |
