Ingredients
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Meat
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800gr Pork Belly
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200gr Pork Fat
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Liquits / Ice
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Casing / Skin
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2.4m Sheep Casing 22/24mm
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Herbs & Spices
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18gr Table SaltDon't use salt which is enriched with Jod
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2.5gr Course Black Pepper
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0.5gr Ground Cardamon
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1gr Ground Ginger
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1gr Ground Nutmeg
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1gr Rubbed Marjoram
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1gr Fresh Lemon Zest
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
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1
Done
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Cut MeatCut the Pork belly in to 2 -3cm cubes & keep separately. |
|
2
Done
60
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Mix IngredientsMix the pork belly with all the salt and spices, don't add the back fat at this stage. |
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3
Done
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Grind the meatGrind the pork belly through the 5mm mincer plate and keep separately. |
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4
Done
3
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Mixing Part 1Mix the pork belly without the back fat and stop when it starts to bind. This will take about 3 minutes. |
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5
Done
2
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Mixing Part 2Now add the back fat and mix the back fat in. Mix for another 2 minutes. |
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6
Done
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FillingFill the sausage mix in to the sheep casing and twist to about 30gr per sausage. This is about 5 - 7cm per sausage. Make sure you don't have any air in the sausage. Should you have air in them use a sausage pricker to let the air out. |
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7
Done
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HangingHang them for about 15 minutes or place them in a place where the excess water can drip off. |
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8
Done
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StorageVacuum seal them or put them in freezer bags and freeze them for later usage. |
