Ingredients
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Meat
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800gr Pork Shoulder
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Liquits / Ice
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150ml Ice Water
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Casing / Skin
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1.2m Pork Casing 30-32mm
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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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0.5gr Ground Nutmeg
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0.5gr Ground Mace
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0.5gr Rubbed Parsley
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0.25gr Ground Cayenne Pepper
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50gr White Breadcrumbs
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 timing function on the bottom page as it has an alarm 🙂
How to Video
Steps
|
1
Done
60
|
Cut MeatCute the meat in to 2-3cm cubes and place the meat in the fridge for 1 hour |
|
2
Done
|
Grind the meatGrind the meat through the 5mm mincer plate. |
|
3
Done
5
|
MixingAdd all the spices, breadcrumbs & ice water to the meat and mix for about 5 minutes till it becomes very sticky |
|
4
Done
|
FillingFill the sausage meat in to the pork casings and twist to 125-130gr (12-14cm) per sausage. Make sure you don't have anz 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 in a place where the excess water can drip off. |
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6
Done
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StorageVacuum seal them or put them in to freezer bags and freeze them for later usage. |
