Ingredients
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Meat
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550gr Pork Butt
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250gr Pork Belly
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200gr Beef Shoulder
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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 30-32mm
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Herbs & Spices
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18gr Rock Salt
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2.5gr Course Black Pepper
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0.5gr Ground Majoram
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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
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1
Done
|
Cut MeatCut all the meat in to 2 - 3cm cubes |
|
2
Done
60
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Mix IngredientsMix all the meat, spices and water together and place it in the fridge for 1 hour |
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3
Done
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Grind the meatGrind all the meat through the 5mm plate of the mincer. |
|
4
Done
5
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MixingMix the sausage meat well for about 5 minutes till it becomes a very sticky. |
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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. |
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6
Done
15
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HangingHang the sausages 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 or put them in freezer bags and freeze them |
