Coarse beef sausage

Ingredients for 1 servings:

• 1,350 g roast beef
• 530 g pork belly
• Pork intestine caliber 28/30
• 23 g salt
• 4 g spice mix (grilled sausage spice)
• 3 tsp, heaped paprika powder, sweet
• 2 cloves garlic
• 1 bunch of parsley

Instructions

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

with pork belly

Soak the pork casing in warm water. Trim the roast beef (remove tendons and fat) and remove the rind from the pork belly. Cut the meat into 1 to 2 cm cubes and mix well with the finely diced garlic, chopped parsley, and spices, then refrigerate. Rinse the pork casing thoroughly and soak again in warm water. Run the meat through the meat grinder, then knead well and refrigerate immediately. Pull the pork casing onto the stuffing horn and fill the sausage mixture into the stuffing device (I used a silicone cartridge gun). Fill the sausage mixture evenly into the casing, ensuring there are no air bubbles. Then, using a small piercer, you can puncture any air pockets that may have formed and twist off the sausages in portions. Leftover casing can be stored in a sealed jar of brine in the refrigerator. In a previous attempt, I filled the sausage mixture into the casing using the old meat grinder and the stuffing horn. However, this process involves grinding the sausage meat a second time. The resulting meat was too fine for my taste.