Hunting sausage made quickly

Ingredients for 1 servings:

• 300 g pork (leg, shoulder), lean
• 200 g beef, roughly trimmed or suitable pork
• 400 g lean pork belly
• 100 g pork cheek(s) (core or fatter parts of leg and shoulder
• 120 g water, ice-cold
• 19 g curing salt (nitrite curing salt)
• 2 g Maggi or liquid seasoning with garlic flavor
• 6 g cutter aid
• 1 ½ g black pepper
• 1 ½ g white pepper
• 2 g paprika powder, sweet
• 2 g powdered sugar
• 1 g nutmeg, ground
• 0.8 g ginger powder
• 1 g coriander
• ½ g caraway powder
• 10 g mustard seeds, whole

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

simply, with the meat grinder

Trim the meat and fat the day before and chill thoroughly. Mince the beef and pork to 3mm and knead with the salt, seasoning (if you don’t have garlic, add 2 cloves through a fine slice), the cutter additive, and 2/3 water to form a cohesive sausage meat mixture. Mix in the fatty, chopped meat and seasoning and mince everything to 8mm. Then stir in the remaining water and refrigerate for 1 hour. Mix everything again before filling until it “sticks”. Fill into sterile casings cal. 65. Boil at 72°C for approx. 2 hours. A little tip: If you put the entire mincing assembly in the freezer overnight, the meat won’t smear when passing through.