Ingredients
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Meat
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200gr Pork Belly
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150gr Pork Back Fat
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50gr Pork Rind
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Liquits / Ice
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250ml Full Fat Milk
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Casing / Skin
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1m Beef Casing 40/45mm
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Herbs & Spices
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18gr Table Salt
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3.5gr Ground White Pepper
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1.5gr Ground Coriander
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0.5gr Ground Nutmeg
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0.5gr Ground Mace
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0.5gr Ground Ginger
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2gr Rubbed Sage
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1gr Allspice
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30gr Fresh Chopped Onion
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150gr Barley
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150gr Oatmeal
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50gr White Flour
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 5m plate
- Large mixing bowl
- Large ooking 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
60
|
Cook Barley & RindCook the barley & pork rind till soft and drain. This will take about 60 minutes |
|
2
Done
|
Cut MeatCut the pork belly & pork back fat in to 2-3cm cubes |
|
3
Done
|
Grind the meatGrind all the meat & pork rind through the 5mm mincer plate |
|
4
Done
5
|
MixingMix all salt, spices, barley, oatmeal, liquit and meat together for about 5 minutes till the whole material is well mixed. |
|
5
Done
|
FillingFill the sausage meat in to the beef casing and tie of with a string. Form rings with about 30cm. Make sure you do not have air in them. Should you have air in them use a sausage pricker to let the air out. |
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6
Done
45
|
CookingPre-heat a large pot of water to 85c and add the sausages. Cook at 80c for about 45 minutes till the core temperatur of the sausage reachen 75c. Make sure the sausage are covered with hot water during this time. |
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7
Done
15
|
CoolingPlace the sausages in to cold water and cool them down for about 15 minutes. Best is to havea little cold water running in to the bowl during this time. Make sure the sausages are covered with cold water during this time. |
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8
Done
15
|
HangingHand the up so the excess water can drip of. The sausges should feel dry on the outside. |
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9
Done
|
StorageVacuum seal them and store in the fridge, they should last about 2-4 week in the fridge |
