Ingredients
-
Meat
-
200gr Pork Belly
-
150gr Pork Back Fat
-
50gr Pork Rind
-
Liquits / Ice
-
250ml Full Fat Milk
-
Casing / Skin
-
1m Beef Casing 40/45mm
-
Herbs & Spices
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18gr Table Salt
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3.5gr Ground White Pepper
-
1.5gr Ground Coriander
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0.5gr Ground Nutmeg
-
0.5gr Ground Mace
-
0.5gr Ground Ginger
-
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
|
Mixing |
5
Done
|
Filling |
6
Done
45
|
Cooking |
7
Done
15
|
Cooling |
8
Done
15
|
Hanging |
9
Done
|
StorageVacuum seal them and store in the fridge, they should last about 2-4 week in the fridge |