Ingredients
-
Meat
-
550gr Pork Butt
-
250gr Pork Belly
-
200gr Beef Shoulder
-
Liquits / Ice
-
50ml Ice Water
-
Casing / Skin
-
Pork Casing 30-32mm
-
Herbs & Spices
-
18gr Rock Salt
-
2.5gr Course Black Pepper
-
0.5gr Ground Majoram
-
1gr Ground Caraway Seeds
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 timimg function on the bottom page as it has an alarm 🙂
How to Video
Steps
1
Done
|
Cut MeatCut all the meat in to 2 - 3cm cubes |
2
Done
60
|
Mix IngredientsMix all the meat, spices and water together and place it in the fridge for 1 hour |
3
Done
|
Grind the meatGrind all the meat through the 5mm plate of the mincer. |
4
Done
5
|
MixingMix the sausage meat well for about 5 minutes till it becomes a very sticky. |
5
Done
|
FillingFill the sausage meat in to the casings and twist to about 125 - 130gr (12 to 14cm) per sausage. Make sure you don't have any air in the sausages. Should you have air in the sausages use a sausage pricker to let the air out. |
6
Done
15
|
HangingHang the sausages for about 15 minutes or put them in a place where the excess water can drip off. |
7
Done
|
StorageVacuum seal or put them in freezer bags and freeze them |