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Beef raw sausage for summer

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Ingredients for 1 servings:

  • 3 kg beef (rump)
  • 3 kg bacon, green, from pork
  • 140 g salt (curing salt)
  • 20 g black pepper, coarsely ground
  • 1 tsp sugar
  • Intestine (natural casings, cal 28 – 30)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mince the meat and bacon through the center slice. Mix the mixture thoroughly with the spices, then stuff the sausages into the natural casings. Twist the sausages tightly, removing any air pockets, and tie them very carefully, preferably in rings. Let the sausages dry for a good week, then cold smoke them 3-4 times.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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