John Myers
Ingredients for 1 servings:
- 450 g minced meat
- 500 g minced meat or pork mince
- 50 g mineral water, ice-cold
- 5 g cutter aid, OR:
- 2 points baking powder with diphosphate
- 18 g curing salt
- 3 g Aromat, Fondor, Maggi………
- 4 g pepper, black
- 2 g garlic granules
- 3 g onion powder, alternatively 1 tsp grated onion
- 1 tsp mustard, hot
- 2 g caraway seeds, ground
- 1 g coriander, ground
- ½ g ground ginger
- 6 g paprika powder, sweet
- 4 g chili, optional
Instructions
Working time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 30 minutes
Mix the minced meat, ice-cold but still kneadable, with the salt and the cutter aid (baking powder). Knead the mixture with the dough hook of a mixer for about 3-4 minutes until it forms a sticky paste, adding the water a little at a time. In a second bowl, combine the minced pork with the remaining spices (except the paprika), sugar, etc., and knead well with wet hands. Then, in portions, mix the mixture with the beef “base” sausage meat and knead until it sticks and shines. Now add the paprika and chili. Fill the sausage meat into sausage meat shanks or egg white casings (caliber 23). Let it dry and brown for 1 hour at 60°C in a smoke barrel without smoke, then hot smoke for 20 minutes, then scald to a core temperature of 72°C. Working with liquid smoke: Hang the sausages in the oven and let them brown for 30 minutes at 60°C top/bottom heat. Then set the oven to fan/convection and 85°C, wedge a towel between the oven door, and finish “baking” until the inside reaches approximately 72°C. Heat the liquid smoke in a freezer bag to 80°C and immerse the finished sausages in it for about 5 minutes, shaking occasionally. Then remove the sausages, let them dry briefly, and rinse with warm water. You can now let the sausages cool completely and dry completely in a well-ventilated place. If they stay there, you’ll have a practically non-perishable product in four days that can be stored without refrigeration.
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