Bockwurst

Ingredients for 1 servings:

• 500 g beef (max. 10% fat)
• 300 g pork cheek(s)
• 200 g ice cream
• 21 g curing salt
• 3 g pepper, black
• 2 g paprika powder, hot
• 1 g nutmeg
• 1 g coriander powder
• ½ g ginger powder
• 1 g celery powder
• 2 g garlic powder
• 1 g lemon peel powder
• 5 g cutter aid with reddening (according to package instructions)
• 1 g ascorbic acid
• 1 g glutamate, possibly
• n. B. Intestine (string cal.: 24/26)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Cut the meat into small pieces and pre-salt it with curing salt for 1-2 days. Then mince it with all ingredients except the cutter aid using a 4.5 mm grinder. Then, adding the cutter aid and ice, chop to 12°C, maximum 15°C. Fill the casings. These sausages can be hot smoked at 50-60°C after filling, smoking for 1 hour. Then scald at 70-75°C – allow 1 minute per mm of diameter – and rinse with cold water.