John Myers
Ingredients for 1 servings:
- 500 g pork neck
- 300 g bacon, not too fatty
- 4 g sea salt
- 5 g curing salt
- 3 g peppercorns
- ½ g nutmeg
- ½ g coriander
- 0.3 g caraway
- ½ g mace flower(s)
- 1 g garlic powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes
for four 250 ml jars – not too fatty or salty!
Freeze the meat and bacon and cut into pieces. Run it through the meat grinder using the fine disk (2-3 mm). Freeze again briefly if necessary. Make the spice mix by finely grinding and mixing all the ingredients. Now finely chop the meat and bacon in a food processor. Finally, stir in the spice mix. Fill into sterilized jars and screw the lids on tightly. Cook at 80 degrees Celsius for about 80 minutes in a pressure cooker or a pot with a thermometer. Remove the jars using jar tongs (used for making jam or preserving fruit) and let stand on the lids for 10 minutes. Then turn them over and, once cooled, store in the refrigerator. Because of the lower salt content, the sausage won’t keep quite as long as with a very high salt content, but you’ll taste more of the meat mixture and spices.
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