Ingredients
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Meat
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700gr Pork Butt
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300gr Pork Belly
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Liquits / Ice
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100gr Canned Chopped Tomato
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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 SaltDon't use salt which is enriched with Jod
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2gr Ground White Pepper
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1gr Ground Mace
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0.5gr Ground Nutmeg
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0.2gr Ground Cloves
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0.5gr Ground Ginger
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10gr Tomato Paste
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
|
1
Done
60
|
Cut MeatCut all the meat in to 2 -3cm cubes and place the meat in to the fridge for 1 hour |
|
2
Done
|
Grind the meatGrind all the meat through the 5mm mincer plate |
|
3
Done
5
|
MixingAdd to the meat all spices, salt & canned tomato and mix for about 5 minutes till the material becomes very sticky. |
|
4
Done
|
FillingFill the sausage meat 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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5
Done
15
|
HangingHang them for about 15 minutes or put them in a place where the excess water can drip off. |
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6
Done
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StorageVacuum seal them or put them in to freezer bags and freeze them for later usage. |
