Ingredients
-
Meat
-
400gr Beef ShoulderThis is Type Rlll meat, lean meat. You can use also Rll
-
600gr Pork Belly
-
Liquits / Ice
-
50ml Ice WaterCrushed ice would be the best if you have
-
Casing / Skin
-
1.4m Pork Casing 28-30mm
-
Herbs & Spices
-
18gr Table SaltDon't use salt which is enriched with Jod
-
3gr Ground White Pepper
-
1gr Ground Mace
-
0.5gr Allspice
-
0.5gr Ground Ginger
-
0.5gr Ground Cardamon
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 cooling bowl
- Large cooking pot
- Food proccessor or bowl cutter
- Sausage filler and nozzle
Preparations
- Soak casings in luke warm water for 30 minutes
- Have ice water ready or crushed ice
- Create the spice mix
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
|
1
Done
60
|
Cut MeatCut the beef into 2-3cm cubes |
|
2
Done
|
Grind the meatGrind the beef through the 3mm plate |
|
3
Done
|
Creating Emulsion1. Add the beef to the bowl cutter or if you don't have a bowl cutter use a food proccessor. |
|
4
Done
|
FillingFill the emulsion in to the pork casing and twist to about 125 to 130gr per sausage. This is about 12 to14cm depenting on casing. The sausages should be filled firm and evenly. Here what that they are not to loose or hard. |
|
5
Done
30
|
CookingHeat a large pot with water to 85c. |
|
6
Done
15
|
CoolingOnce the sausages are cooked cool them down in a large bowl with ice cold water for about 15 minutes. |
|
7
Done
15
|
Drip offOnce the sausages are cold hang or leave the in a place where the can drip of the excess water |
|
8
Done
|
StorageVacuum pack them in the vacuum bags and store them in the fridge or freeze them. |
