Ingredients
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Meat
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250gr Veal
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750gr Pork Belly
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Liquits / Ice
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50ml Ice Water
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25ml Cold Milk
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Casing / Skin
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2.4m Sheep Casing 22/24mm
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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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2.5gr Rubbed Marjoram
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0.5gr Ground Mace
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0.5gr Ground Caraway Seeds
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2gr Whole Caraway Seeds
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0.5gr Ground Cardamon
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2gr Granulated Garlic
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
- Large cooking pot
- Large cooling 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 the veal in to 2-3cm cubes, keep it separate and place it in the fridge for 1 hour. |
|
2
Done
|
Grind the meatGrind the veal with the 3mm mincer plate twice. |
|
3
Done
5
|
Mixing Part 1Mix the veal without the pork and 1/3 of the salt for about 5 minutes. Add the cold milk during the mixing. The veal should become sticky. |
|
4
Done
3
|
Mixing Part 2Mix the pork with with the rest of the salt, all the spices and all the ice water for 3 minutes till it becomes sticky |
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5
Done
3
|
Mixing Part 3Now add the veal mix from "Mixing Part 1" to the pork mix and mix the whole lot again for about 3 minutes till it becomes very sticky |
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6
Done
|
FillingFill the sausage meat in to the sheep casing and twist to about 15cm in lenght. Make sure you have no air in them. Should you have air in them use a sausage pricker to let the air out. |
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7
Done
20
|
CookingPre-heat the cooking pot to 85c and then add the sausages to the hot water. Cook them at 80c for 20 minutes. During the cooking ensure the sausages are covered with hot water. |
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8
Done
15
|
CoolingAfter cooking put the sausages in a bowl with cold water and cool them down for about 15 minutes till they are cold. Best is to have a little cold water running in to the bowl. Make sure the sausages are covered with water during this time. |
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9
Done
|
Drip OffPut the sausages somewhere after they are cold in a cold place so the excess water can drip off. this will take about 15 minutes |
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10
Done
|
StorageVacuum seal them or put them in to freezer bags and freeze them for later usage. |
