Ingredients
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Meat
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500gr Veal
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500gr Pork Belly
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Liquits / Ice
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50ml Ice Water
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Casing / Skin
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Pork Casing 28-30mm
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Herbs & Spices
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18gr Table Salt
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2gr Ground White Pepper
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0.5gr Ground Mace
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0.4 Ground Cardamon
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0.5 Lemon Fresh Lemon ZestOnly use the lemon zest and not the juice
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 and 5mm plate
- Large mixing bowl
- Large cooking pot
- 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 timimg function on the bottom page as it has an alarm 🙂
How to Video
Steps
|
1
Done
60
|
Cut MeatCut the Veal in to 2 - 3 cm cubes |
|
2
Done
|
Grind the meatGrind the Veal through the 3mm mincer plate and keep it separtely |
|
3
Done
|
Create EmulsionAdd the Veal in to the Bowl cutter or food proccesser and half of the salt and all the ice water. |
|
4
Done
5
|
MixingMix the pork belly, veal emulsion, spices and rest of salt by hand for about 5 minutes till it becomes very sticky and all the ingredients are well mixed. |
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5
Done
|
FillingFill the sausage meat in to casing and twist to about 125 to 130gr per sausage. Make sure you have no air in the sausages. If you have air use a sausage pricker to let the air out. |
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6
Done
25
|
CookingHeat the cooking pot to 85c and add the sausages to it. |
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7
Done
15
|
CoolingONce cooking place the sausages in cold water for about 15 minutes till they are cold. Make sure during this time the sausages are covered with cold water. |
|
8
Done
15
|
HangingOnce cool hang them up or place them some where for about 15 minutes so the excess water can drip off. |
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9
Done
|
StorageVacuum seal them or put them in a freezer bag and freeze them. |
