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Coarse Nuremberg city sausage

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Ingredients for 1 servings:

  • 6 kg sausage meat (sliced ​​sausage meat) *
  • 2 kg pork, without tendons 5% fat maximum
  • 2 kg pork belly, without rind
  • 72 g curing salt (nitrite curing salt)
  • 8 g pepper
  • 4 g coriander
  • 2 g mace
  • 1.2 g ginger
  • 8 g marjoram, shredded

Instructions

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

* The sausage meat is a basic sausage meat and is used for almost all sliced ​​sausages, etc., so it’s available as a separate recipe here: www.chefkoch.de/rezepte/994561204729236/Aufschnitt-Grundbraet.html Mince the pork and belly through the 10 mm disc and mix with the curing salt and spices. Mix the minced meat evenly with the sausage meat. If using casings, smoke for 30-60 minutes at 65-70°C. Cooking time: 30 minutes at 70°C. Casings: Crown casings, caliber 40/43.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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