Palatinate sausages

Ingredients for 1 servings:

• 400 g lean pork
• 200 g pork cheeks (bacon cheeks)
• 250 g beef
• 150 g ice cream
• 22 g curing salt
• 3 g pepper, white
• 1 g sweet paprika powder
• 3 g marjoram
• 3 g lemon peel, powdered (baking lemon)
• 0.2 g garlic powder
• 3 g cutter aid, according to instructions
• 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

boiled sausage

Cut the meat into pieces suitable for a grinder, mix with the curing salt. Mince using the 5-8 mm disc and let it redden for 1 day. Pre-cure the beef in the same way as the pork. Mince using the 5-8 mm disc and let it redden for 1 day. After this time, chop half of the ground beef with the ice and cutter aid until fine sausage meat. Then put the remaining meat in the cutter with all the ingredients and chop to the size of peas. Fill into sausage casings cal. 24/26 – turn down to approx. 15 cm. Allow to dry and smoke while hot until the desired color is reached. Then scald for 30 minutes at 75°C and cool in water. They taste good heated in water and fried.