Fine fried or grilled sausages

Ingredients for 20 servings:

• 900 g pork belly, boned meat
• 800 g pork neck, streaky
• 700 g beef
• 20 g salt
• 3 g white pepper, ground
• 2 g nutmeg, freshly grated
• 1 g caraway powder
• 2 g garlic granules
• 2 g mustard flour
• 0.3 g lemon peel
• ½ g paprika powder, hot, or chili powder (e.g. Pul Biber Ekstra)
• 1 g sugar
• 1 ½ g onion powder
• 4 g cutter aid (as directed!)
• 150 ml mineral water, ice-cold or crushed ice
• 10 g potato starch
• Pig intestine cal. 26/28, approx. 4 – 5 m

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

suitable for grilling or frying

Weigh the meat, calculate the seasoning mix, and prepare it. Cut the meat into suitable pieces for grinding. First, grind the beef through the 3 mm diameter perforated disc, then add the trimmed pork. Sprinkle the seasoning mix, salt, and cutter aid over it and mix everything well. Grind the entire mixture again through the 3 mm diameter perforated disc. Then dry-chopper the sausage meat for about 3-4 minutes. In the meantime, dissolve the potato starch in the ice-cold mineral water. Continue chopping at a higher speed, gradually adding the water until a fine, “glutinous” sausage meat is formed. Using a sausage stuffer, fill the sausage meat into the pork casings, removing as many air bubbles as possible. Twist the sausages to the desired length, tie them together, and simmer in a water bath at 70°C for about 30 minutes. Ensure all sausages are covered with water. Once the sausages are cooked, they are cooled in a bowl or similar container under cold water. Of course, you can also grill or fry the fresh sausages uncooked. For longer storage, vacuum seal the sausages and freeze them.