Palatinate sausage in aspic

Ingredients for 1 servings:

• 400 g lean pork
• 250 g bacon – cheeks or fatty pork belly
• 280 g beef
• 500 g mineral water or tap water
• 70 g aspic powder (200 bloom)
• 20 g curing salt per kg sausage meat
• 3 g white pepper per kg sausage meat
• 1 g paprika powder per kg sausage meat
• 3 g marjoram per kg sausage meat
• 3 g lemon peel, powdered (baking lemon) per kg sausage meat
• ½ g garlic powder per kg sausage meat
• 5 g cutter aid, according to instructions
• n. B. Intestine (50 sterile intestines)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a hearty boiled sausage for cold consumption

Cut the meat into pieces suitable for a mincer, mix with all the ingredients except the jelly and water. Using the 5mm disc, grind twice and knead until smooth. Then add the jelly and mineral water, mix in lightly, and fill into 50mm sterile casings. Boil the sterile casings for 50 minutes at 80°C and then cool them by floating them in ice-cold water. Turn frequently to ensure the jelly is evenly distributed around the sausage meat.