Ingredients
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Meat
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500gr Pork ButtYou can also use pork belly. If you do leave the pork fat out and increase from 500gr to 700gr
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300gr VealVeal is lean and mild in flavour
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200gr Pork FatUse good pork back fat
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Liquits / Ice
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90ml Full Fat Milk
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1egg Egg White
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Casing / Skin
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1.4m Pork Casing 28-30mm
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Fruit
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0.25 lemon Grated Lemon PeelOnly use the lemon peel not the juice of it
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Herbs & Spices
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18gr Table SaltDon't use salt which is enriched with Jod
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2.5gr Ground White Pepper
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0.5gr Ground Ginger
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2gr Onion Powder
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0.5gr Ground Nutmeg
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 3mm plate
- Large mixing bowl
- Large cooking pot
- Bowl cutter or food proccessor
- 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 timimg function on the bottom page as it has an alarm 🙂
How to Video
Steps
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1
Done
60
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Cut MeatCut all meat & fat into 2 - 3cm cubes and place the meat in to the fridge for 1 hour to cool it down. |
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2
Done
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Grind the meatGrind all the meat and fat through the 3mm plate of the mincer |
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3
Done
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Create Emulsion1. Add all the meat and fat in the bowl cutter or food proccessor. |
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4
Done
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FillingFill emulsion in to casing and twist to about 125 to 130gr. Ensure the sausges have no air in it. Should the sausages have air pockets use a sausage pricker to let the air out. |
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5
Done
30
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CookingPre-heath the water to 85c and then add the sausges to it. |
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6
Done
15
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CoolingOnce the sausage are cooked place them right away in cold water for about 15 minutes or till they are cold. |
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7
Done
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HangingHang the sausages after cooling or put them somewhere so the exess water can run off. |
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8
Done
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StorageVacuum seal them and freeze them. They last for months this way in the freezer (-18c) |
