Ingredients
-
Meat
-
300gr Beef Shoulder
-
300gr Pork Butt
-
250gr Pork Back Fat
-
Liquits / Ice
-
150ml Ice Water
-
Casing / Skin
-
2 Artificial Casing 60mm
-
Herbs & Spices
-
20gr Pökelsalz
-
2.5gr Ground White Pepper
-
0.5gr Ground Mace
-
1gr Ground Coriander
-
0.5gr Ground Ginger
-
1.5gr Onion Powder
-
1.5gr Ground Sweet Paprika
-
0.5gr Ground Cardamon
-
10gr Potato Starch
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 bowl for cooling
- Bowl cutter or food proccessor
- 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
|
Cut MeatCut the beef in to 2-3cm cubes, keep separate and put in the fridge for 1 hour. |
|
2
Done
|
Grind the meatGrind the beef through the 3mm mincer plate and keep separate. |
|
3
Done
|
Create Emulsion Part 1Add the beef in to the bowl cutter and let it run at low speed a few rounds. |
|
4
Done
|
Create Emulsion Part 2Add the pork meat, rest of salt, all spices and another 1/3 of the ice water. The temperatre should drop again to about 2-4c. Turn on again to high speed and run till the brät reaches again 10c. |
|
5
Done
|
Create Emulsion Part 3Now add the pork back fat and the last 1/3 of ice water. Again the temperature should drop to about 2-4c. Turn on again high speed and run till the brät reaches 12-14c. At this stage you should have a good binding, smooth brät and the mix is done. |
|
6
Done
|
FillingFill the sausage meat in to the artificial casing and tie them of with a string. Make sure you have no air in them. SHould you have air in them use a sausage pricker to let out the air. |
|
7
Done
75
|
CookPre-heat a large pot of water to 85c and add the sausage to it. Cook at 80c for 75 minutes and make sure the sausage are covered with hot water. |
|
8
Done
15
|
CoolingAfter cooking put the sausages in cold water for about 15 minutes till they are cold. Make sure the sausages are covered with cold water during this time. Best is to have some cold water running in the cooling bowl during this time. |
|
9
Done
15
|
HangingOnce they are cold hang them up for about 15 minutes so the excess water can drip off. When dry the skin should feel dry. |
|
10
Done
|
StorageVacuum seal them and store in the fridge, they should hold about 2-4 weeks. |
