Ingredients
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Meat
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750gr Pork Belly
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Liquits / Ice
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150ml 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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17gr Table Salt
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4gr Ground White Pepper
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10gr Fresh Sage
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100gr White Breadcrumbs
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 8mm 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 timing function on the bottom page as it has an alarm 🙂
How to Video
Steps
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1
Done
|
Cut MeatCut the meat in to 2-3cm cubes. |
|
2
Done
60
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Mix IngredientsAdd the spices to the meat and place it in the fridge for 1 hour. Do not add the water & breadcrumbs at this stage. |
|
3
Done
|
Grind the meatGrind the meat through the 8mm mincer plate. |
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4
Done
5
|
MixingAdd the ice water and breadcrumbs to the meat mix and mix for about 5 miutes till it becomes sticky. |
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5
Done
|
FillingFill the sausage meat in to the pork casings and twist to about 100gr (8-10cm) per sausage. Make sure there is no air in the sausages. Should you have air in them use a sausage pricker to let the air out. |
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6
Done
15
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HangingHang them for about 15 minutes or put them in a place where the excess water can drip off. |
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7
Done
|
StorageVacuum seal them or put them in to freezer bags and freeze for later usage. |
