Ingredients
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Meat
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900gr Pork Butt
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100gr 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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1.2m 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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0.5gr Ground Mace
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
- 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
|
1
Done
60
|
Cut MeatCut all the meat in to 2 -3cm cubes and place the meat in the fridge for 1 hour |
|
2
Done
|
Grind the meatGrind the meat through the 3mm mincer plate |
|
3
Done
5
|
MixingMix all the meat, ice water and spices together for about 5 minutes till the material becomes very sticky. |
|
4
Done
|
FillingFill the sausage meat in to the pork casing and twist to about 125 to 130gr (12 -15 cm). Make sure you don't have any air in the sausage. Should you have air in them use a sausage pricker to let the air out. |
|
5
Done
15
|
HangingHang them for about 15 minutes or put them in a place where the excess water can drip off. |
|
6
Done
|
StorageVacuum seal them or put them in to freezer bags and freeze them for later. |
