Ingredients
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Meat
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250gr Beef Shoulder
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750gr Pork Belly
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Liquits / Ice
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50ml Ice Water
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Casing / Skin
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2.5m Sheep Casing 24/26mm
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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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3gr Ground Black Pepper
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1gr Ground Caraway Seeds
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0.5gr Ground Ginger
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1gr Ground Mace
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1gr Rubbed Marjoram
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 and 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
|
1
Done
60
|
Cut MeatCut the Beef in to 2 -3cm cubes and keep separately |
|
2
Done
|
Grind the meatGrind the Beef through the 3mm mincer plate |
|
3
Done
5
|
MixingMix the beef, pork, water and spices together for 5 minutes till it becomes very sticky |
|
4
Done
|
FillingFill the sausage meat in to the sheep casing and twist to a lenght of about 18 - 20cm. Make sure there is now air in the sausages. Should you have air in them use a sausage pricker to let the air out. |
|
5
Done
15
|
HangingHang them up for about 15 minutes or put them on a place where the excess water can drip off. |
|
6
Done
|
StorageVacuum seal them or put them in freezer bags and freeze them for later. |
