Ingredients
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Meat
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1kg Pork ButtOr use Pork Sll or 80/20 meat,
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Liquits / Ice
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100ml Ice Water
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Casing / Skin
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1.4m Pork Casing 28-30mmOr use sheep casing size 22/26, about 1.6m per kg
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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 Black Pepper
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0.5gr Ground Nutmeg
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0.5gr Ground Cayenne Pepper
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0.5gr Ground Ginger
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2gr Rubbed Sage
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1gr Dried Thyme
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 timimg function on the bottom page as it has an alarm 🙂
How to Video
Steps
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1
Done
|
Cut MeatCut the pork meat into 2-3cm cubes. |
|
2
Done
60
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Mix IngredientsMix spices and meat together and place in the fidge for 1 hour |
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3
Done
|
Grind the meatGrind the meat through the 5mm plate |
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4
Done
5
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MixingAdd the ice water and mix the grind meat and spices for about 5 minutes till it becomes very sticky. |
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5
Done
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FillingFill the sausage mix in to the pork casings and twist to about 125 to 130gr per sausage. This is about 12 to 14cm per sausage depending on casing. |
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6
Done
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HangingHang them up or put them on a place where they can drip off and the excess water is removed. |
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7
Done
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StorageVacuum them in vacuum bags or put them in freezer bags and freeze them. |
