Ingredients
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Meat
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300gr Beef ShoulderLean beef type ll or lll
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300gr Pork Shoulder
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400gr Pork Belly
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Liquits / Ice
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50ml Ice Water
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Casing / Skin
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1.4m Pork Casing 28-30mm
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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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3gr Ground Black Pepper
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1gr Ground Mace
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0.5gr Allspice
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1gr Ground Ginger
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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 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
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Cut MeatCut all the meat in to 2 - 3cm cubes and place. |
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2
Done
60
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Mix IngredientsMix all the meat, spices and ice water together and place it in the fridge for 1 hour |
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3
Done
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Grind the meatGrind the meat through the 5mm plate of the mincer |
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4
Done
5
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MixingMix everything well for about 5 minutes till the material becomes very sticky |
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5
Done
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FillingFill the sausage meat in to the casing and twist to about 125 to 130gr (12 to15cm). Make sure you do not have any air in the sausages. Should you have air in it use a sausage pricker to let the air out. |
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6
Done
15
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HangingHang the sausages for about 15 minutes up or put them in a place where the excess water can drip off. |
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7
Done
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StorageVacuum seal them or put them in freezer bag and freeze them. |
