Apple wine sausage

Ingredients for 1 servings:

• 3 kg pork shoulder
• ¾ liter of cider
• 30 g salt
• 15 g caraway powder
• 500 cm pork intestine (30/32)
• n. B. pork belly bacon

Instructions

Working time approx. 45 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 45 minutes

simple and hearty

The pork shoulder should contain about 20% fat. If the fat content is lower, add some bacon. Cut the meat into pieces suitable for a meat grinder and chill. Ideally, just before it freezes. Then mince the meat with the coarse disk (5 or 6 mm). Add salt, caraway seeds, and 450 ml of apple cider. Knead thoroughly and let rest in the refrigerator overnight, covered. The next morning, reduce the remaining apple cider (300 ml) in an open saucepan to about 50 ml. Add this “concentrate” to the sausage meat and knead thoroughly. Let rest in the refrigerator for another 5-6 hours. Then place the sausage meat in a sausage stuffer and fill it with pork casing. Twist the filled casing into sausages approximately 20 cm long. The later fried sausages go well with fresh crusty bread or mashed potatoes and sauerkraut—and, of course, a glass of good “Äppler” (apple wine).