White sausages

Ingredients for 1 servings:

• 2 kg pork shoulder, sheer
• 800 g pork cheek(s) or back bacon
• 200 g pork rind, cooked
• 600 g ice cream (snow or snow made from 50% milk and 50% water)
• 76 g salt (21 g/kg)
• 10.8 g pepper (3 g/kg)
• 5.4 g nutmeg (1.5 g/kg)
• 3.6 g flavoring (baking lemon powder, 1g/kg)
• 1.8 g all-spice (0.5 g/kg)
• 54 g parsley, freshly chopped (15 g/kg)
• 21.6 g cutter aid with phosphate without reddening (according to regulations) (6 g/kg)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Boil the pork rinds for 45 minutes the day before (so they’re cold), then let them dry and mince them with a 2-3 mm grinder. On the day of preparation, mince the meat and pork rinds with all the ingredients, freeze, and chop. Fill into 15 cm diameter 28/30 pork casings and simmer for 30 minutes at 75°C, then cool in cold water.