Beer sausage from a jar for beer snacks

Ingredients for 1 servings:

• 600 g pork (trimmed, 80% meat, 20% fat)
• 200 g bacon
• 100 g pork cheek(s)
• 100 g ice cream
• 5 g sea salt
• 4 g curing salt
• 2 g peppercorns
• ½ g coriander
• ½ g nutmeg
• 0.3 g caraway powder
• ½ g mace
• 1 ½ g garlic powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

for four 250 ml jars – not too salty!

Freeze the meat and cut into pieces. Run it through the meat grinder using the fine disk (2-3mm). Freeze again briefly if necessary. Make the spice mix by finely grinding and mixing all the ingredients. Now finely chop the meat in a food processor together with the ice. Finally, stir in the spice mix. Pour into sterilized jars and screw the lids on tightly. Cook at 80 degrees for about 80 minutes in a pressure cooker or a pot with a thermometer. Remove the jars using jar tongs (used for making jam or preserving fruit) and let stand on the lids for 10 minutes. Then turn them over and, once cooled, store in the refrigerator. Because of the lower salt content, the sausage won’t keep quite as long as with a very high salt content, but you’ll taste more of the meat mixture and the spices.