Feuerli in Debrecen style

Ingredients for 1 servings:

• 200 g beef (trimmed, max. 20% fat)
• 300 g lean pork shoulder
• 450 g pork cheek(s)
• 50 g mineral water, ice-cold
• 22 g curing salt
• 2 g seasoning, e.g. Fondor
• 3 g black pepper
• 2 g paprika, mild
• 6 g chili powder
• 1 ½ g nutmeg
• 8 g rind protein
• 10 g potato starch
• 5 g cutter aid with reddening, according to package instructions
• 2 g glucose
• 1 g glutamate, optional
• Intestine (seedlings cal. 26/28)

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 1 hour 30 minutes

without cutter

All of the finely chopped meat is left to redden for two days with the weighed curing salt, keeping the beef separate. The beef is then minced with the appropriate amount of cutting aid using the 3-mm disc, the mineral water is kneaded in, and the mixture is minced again. This sausage meat is then mixed with the seasoned leftover meat cubes and the whole thing is minced again. The sausage meat is then stuffed into 26/28 mm casings and the sausages are left to redden/dry out in a smoker at 50-55°C for 30 minutes, and then smoked at 60-65°C until golden. The sausages are boiled at 75°C for about 1 minute per mm of diameter and then rinsed with cold water. Of course, you can also mince by making a fine sausage meat from the beef, cutting aid, and mineral water or ice, then mincing the minced leftover meat while dry—the mixture should not be fine.