Ingredients
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Meat
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600gr Veal
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400gr Pork Belly
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Liquits / Ice
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50ml Cold Milk
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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 Salt
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1.5gr Ground White Pepper
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0.25 Fresh Lemon Zest
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4gr Fresh Chopped Parsley
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2gr Fresh Chopped Chives
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
- 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 & pork in to 2-3cm cubes and palce it in the fridge for 1 hour |
|
2
Done
|
Grind the meatGrind the meat (veal & pork) twice through the 3mm mincer plate |
|
3
Done
5
|
MixingAdd all spices, milk and salt to the meat and mix for about 5 minutes till it becomes very sticky |
|
4
Done
|
FillingFill the sausage meat in to the pork casing and twist about 10cm in lenght per sausage. Make sure there is no air in them. Should there be air in them use a sausage pricker to let out the air. |
|
5
Done
20
|
CookingPre-heat a large cooking pot with water to 85c and then add the sausages to it. |
|
6
Done
|
CoolingPlace the cooked sausages in to the cold water bowl and cool them down for about 15 minutes. Best is to have a little cold water running in to the bowl during this time. Make sure the sausages are covered with water during this time. |
|
7
Done
|
Drip OffOnce cold, place the sausage somewhere in a cool place for about 15 minutes so the excess water can drip off. |
|
8
Done
|
StorageVacuum seal them or put them in to freezer bags and freeze them for later usage. |
