beer sausage

Ingredients for 1 servings:

• 400 g beef, sheer
• 300 g pork, sheer
• 300 g bacon (back), without rind
• 18 g curing salt (nitrite)
• 3 g pepper
• 1 g nutmeg
• 1 g coriander powder
• 0.8 g garlic powder
• 10 g mustard seeds
• 2 g ascorbic acid
• 6 g cutter aid, with phosphate (according to instructions)
• 100 g mineral water, carbonated, ice-cold, or ice snow
• Intestine (sterile)

Instructions

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

Cut the meat into small pieces. Mix with the other ingredients except the mustard seeds, freeze slightly, and then grind each type separately using the 8 mm disk. Finely chop the beef with the ice-cold mineral water/ice cream. Then chop the remaining ground meat/bacon until it’s about the size of a grain. Add the mustard seeds at the end. Pack into 90mm sterile casings (they must be soaked in warm water for 0.5 hour and then stuffed very tightly). Boil for 120 minutes at 80°C or cook in cans for 120 minutes.