Caraway aspic sausage

Ingredients for 1 servings:

• 1 kg pork neck (pork neck)
• 19 g curing salt
• 6 g caraway seeds, broken/coarsely ground
• 3 g black pepper
• 2 g nutmeg
• 2 g Fondor
• 5 g onion powder
• ½ g cardamom
• 1 g coriander powder
• 2 g garlic powder
• 2 g ascorbic acid
• 45 g rind protein
• 50 g water
• 1 g glutamate, optional

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 1 day 11 hours

Raw variant

Freeze the rump, cut into 2.5 cm slices, and then cut these into approximately 2.5 cm cubes. To season, weigh out the curing salt, spices, and other ingredients, mix well, and add evenly to the meat cubes. Since the rind protein begins to gel immediately, add it after seasoning. Immediately fill the mixture by hand into a 90 cm sterile casing. To ensure the meat cubes are pressed tightly into the artificial casing, use a round potato masher, for example. After filling, add 50 g of water per kg of meat (no more), tie off the casing, and let the meat cure/redden for 1 day. Then cook the aspic for 2 hours at 85 °C. Immediately after cooking, it must be pricked and retied. Let the aspic cool overnight, either hanging or weighted down with a board and weight, to prevent wrinkles from forming in the casing.