Ingredients
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Meat
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1kg Pork Shoulder
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Liquits / Ice
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1 Egg(s) Whole Egg
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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 has been enriched with Jod
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2gr Ground White Pepper
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1gr Ground Ginger
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1gr Ground Mace
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0.4gr Ground Cardamon
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0.5 Fresh Lemon ZestOnly use the rind and not the juice from the lemon
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 the meat in to 2 -3cm cubes. |
|
2
Done
60
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Mix IngredientsMix the meat with all spices except the egg(s) and place the meat in the fridge for 1 hour |
|
3
Done
|
Grind the meatMince the meat through the 5mm mincer plate |
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4
Done
5
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MixingNow add to the sausage meat the egg(s) and mix for 5 minutes till it becomes sticky |
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5
Done
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FillingFill the sausage meat in to the pork casings and twist them to about 125 - 130gr (12 -14cm). Make sure the sausages don't have air in them. Should they have air use a sausage pricker to let the air out. |
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6
Done
15
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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
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StorageVacuum seal them or put them in freezer bags and freeze them for later usage. |
