Ingredients
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Meat
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700gr Pork Belly
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300gr Veal
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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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18gr Table SaltDon't use salt which is enriched with Jod
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3gr Ground White Pepper
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1gr Ground Caraway Seeds
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1gr Ground Nutmeg
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1gr Rubbed Marjoram
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0.5gr Ground Ginger
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2 Egg White
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
- Large cooling 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
|
Cut MeatCut all the meat in to 2 -3cm cubes |
|
2
Done
60
|
Mix IngredientsMix the meat with all the salt and spices together. Don't add the water or egg white. |
|
3
Done
|
Grind the meatGrind the meat through the 3mm mincer plate |
|
4
Done
5
|
Mixing1. Whisk the egg white. |
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5
Done
|
FillingFill the sausage meat in to the pork casing and twist to about 125 - 130gr (12-14cm). Make sure the sausages do not have air in them. Should the sausage have air use a sausage pricker to let the air out. |
|
6
Done
25
|
Cooking1. Heat up the water from the cooking pot to about 85c. |
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7
Done
15
|
CoolingOnce the sausages are cooked place them in to cold water for about 15 minutes. Best is to have a little cold water running in to the bowl during this time. |
|
8
Done
15
|
HangingOnce cool hang the sausages up or place them somewhere so the excess water can drip off. This will take about 15 minutes |
|
9
Done
|
StorageVacuum seal them or put them in to freezer bags and freeze them for later usage. |
