Ingredients
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Meat
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1kg Pork Shoulder
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Liquits / Ice
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80ml Apple JuiceUse sweet apple juice
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Casing / Skin
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1.4m 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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1gr Ground Cinnamon
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1gr Rubbed Sage
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1gr Rubbed Thyme
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50gr Dried Apple
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2gr (Optional) Cristal SugarOptional if the apple juice is not sweet
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50gr White Breadcrumbs
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
- See the step “Soften Dried Apples” before you start
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
240
|
Soften Dried ApplesAdd the dried apples and spices (except white breadcrumbs) to the apple juice and boil it up in a cooking pot. Once boiled, take the mix from the heat and let the apple juice mix cool down. |
|
2
Done
60
|
Cut MeatCut the meat in to 2-3cm cubes and place the meat in the fridge for 1 hour |
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3
Done
|
Grind the meatGrind the meat through the 5mm mincer plate. |
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4
Done
5
|
MixingAdd the cooled down apple juice mix and white breadcrumbs to the meat and mix the material for about 5 minutes till it becomes very sticky |
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5
Done
|
FillingFile the sausage mix in to the pork casing and twist to about 125-130gr (12-14cm) per sausage. Make sure there is no air in the sausages. Should you have air in them use a sausage pricker to let the air out. |
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6
Done
15
|
HangingHang them up for about 15 minutes or put them in a place where the excess water can trip off. |
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7
Done
|
StorageVacuum seal them or put them in to freezer bags and freeze them for later usage. |
