Ingredients
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Meat
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750gr Pork Butt
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250gr Pork Fat
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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 Salt
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4gr Ground White Pepper
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4gr Ground Ginger
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2gr Ground Mace
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0.5gr Ground Cloves
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1gr Ground Nutmeg
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1gr Rubbed Basil
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2gr Rubbed Sage
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 5mm 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
|
1
Done
|
Cut MeatCut the meat in to 2-3cm cubes |
|
2
Done
60
|
Mix IngredientsMix the spices and meat togehter and place the mix in the fridge for 1 hour. |
|
3
Done
|
Grind the meatGrind the meat through the 5mm plate |
|
4
Done
5
|
MixingAdd the ice water to the meat and mix for about 5 minutes till it becomes very sticky. |
|
5
Done
|
FillingFill the sausage mix in to the pork casing and twist to about 125-130gr (12-14cm). Make sure there is no air in the sausages. Should you have air in them use a sausage pricker to let the air out. |
|
6
Done
15
|
HangingHang them up for about 15 minutes or put them on a place where the excess water can drip off. |
|
7
Done
|
StorageVacuum seal them or put the in to freezer bags and freeze them for later usage. |
