Homemade Presssack

Ingredients for 1 servings:

• 1 kg pork belly with rind
• 2 liters of meat broth, well seasoned
• 1 onion(s)
• 2 bay leaves
• 4 juniper berries
• 8 peppercorns
• 150 ml white wine vinegar
• 20 g salt
• 1 tbsp, levelled pepper, ground
• ½ tsp allspice berries, ground
• 1 tbsp marjoram, shredded
• 1 tsp. clove powder
• 1 lemon zest
• 40 g aspic (aspic powder 200 Bloom)
• 1 Intestine (artificial intestine caliber 90)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 16 hours

Heat the meat broth in a large pot, add the onion, bay leaves, crushed juniper berries, peppercorns, and 100 ml of wine vinegar. Add the meat to the broth and simmer over moderate heat for 90 minutes. Remove the meat from the broth and let it cool slightly. Finely dice half of the pork belly and place it in a bowl. Run the rest through the medium disk of a meat grinder or finely chop it in a food processor and add it to the meat cubes. Season with spices and a little wine vinegar. Allow the aspic powder to swell with a little broth and stir it into half a liter of hot cooking broth. Add the meat, mix everything well, and stuff the mixture into the casing while still warm, but not hot, and tie it up. Add the sausage to the broth, which has been heated to 80 degrees Celsius, and let it simmer for about 90 minutes. After cooking, first place the sausage in 60-degree water, then add cold water and let it cool slowly. Finally, immerse it in cold water and let it cool, weighted down with a board and weights.