Ingredients
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Meat
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600gr Pork Butt
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400gr Pork Belly
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Liquits / Ice
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Casing / Skin
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2.4m Sheep Casing 24/26mm
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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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1.5gr Ground Sweet Paprika
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2gr Onion Powder
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0.5gr 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 3mm 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
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Cut MeatCut the pork meat in to 2 -3cm cubes |
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2
Done
60
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Mix IngredientsMix the meat and all spices together and place it it the fridge to cool for 1 hour |
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3
Done
|
Grind the meatGrind the meat through the 3mm mincer plate |
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4
Done
5
|
MixingMix the sausage meat for about 5 minutes till it becomes very sticky |
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5
Done
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FillingFill the sausage meat in to the sheep casings and twist them to about 20cm in lenght. Make sure you don't have and 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
|
HangingHang them for about 15 minutes or put them somewhere so 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. |
