John Myers
Ingredients for 1 servings:
- 500 g pork (pork shoulder)
- 500 g pork belly without rind
- 3 g pepper, white
- 2 g coriander, ground
- 2 g nutmeg
- 3 g wild garlic, fresh or frozen, shredded or finely chopped
- 18 g salt
- 100 g carbonated mineral water
- n. B. Intestine (caliber 28/30)
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Cut the meat into pieces suitable for a mincer and season with all the ingredients (except the soda). Mince with a 3- or 4.5-inch disk and knead for a long time. Add the carbonated soda to bind the meat better and replace the eggs. Fill the sausage mixture into 28/30 gauge casings. The sausages should be boiled at 75-80°C for about 30 minutes, as the wild garlic can sour the sausage, or eaten the following day at the latest (you can, of course, freeze them). Afterward, the sausages can be fried or grilled.
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