Chili Kosher

Ingredients for 1 servings:

• 850 g beef (approx. 10% fat)
• 150 g carbonated mineral water
• 22 g curing salt
• 5 g black pepper
• 3 g mustard powder
• 1 ½ g coriander
• 1 g garlic powder
• 1 g lemon peel, ground
• 6 g paprika powder, hot
• 6 g chili
• 1 g caraway powder
• 2 g nutmeg
• 1 g onion powder
• 6 g cutter aid (phosphate), according to instructions
• n. B. Intestine (Saitlinge cal. 24/26)

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Total time approx. 1 day 2 hours

without cutter

Cut the meat into pieces suitable for grinding (freeze slightly, it will grind more easily) and mix with all the ingredients. Then grind with a coarse grinder. Mix the sparkling water with the sausage meat and grind again with a 3 or 3.5 mm grinder. Of course, you can also use a meat cutter if you like. Mix everything well and fill it into 24/26 caliber sausage casings. Let the sausages redden for a day, then cold smoke them for 2 hours, then boil them at 75°C for about 30 minutes. After boiling, cool them slowly with water. These sausages can be heated in water, fried, or grilled. These sausages are a great substitute for a fiery goulash soup late at night!