Gyros grilled sausage

Ingredients for 4 servings:

• 500 g pork shoulder, naturally boned, derinded
• 500 g pork belly, without rind and ribs
• 22 g sea salt
• 8 g sweet paprika powder
• 3 g paprika powder, mildly smoked
• 2 g paprika powder, hot, to taste
• 1 g chili flakes, finely dried, alternatively cayenne pepper to taste
• 2 g black pepper, freshly ground
• 2 g allspice powder
• 4 g coriander seeds, crushed/ground
• 5 g onion granules, alternatively one fresh medium vegetable onion
• 1 clove(s) garlic, to taste
• 3 g oregano, shredded
• 3 g basil, shredded
• 1 g rosemary, chopped
• 4 g glucose (dextrose)
• n. B. Intestine (30s pig intestine)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

for immediate consumption or vacuum freezing

Seasoning instructions per kilogram of meat. You can also make the sausages from ready-made mince, but please use fresh mince from the butcher! Cut the meat into strips suitable for grinding and mix with the seasonings. Grind the meat through a meat grinder using the 4.5 mm disc and then blend for about 5 minutes until the meat holds together well. Then, using a sausage stuffer or meat grinder (only suitable for small quantities), fill it into 30 mm pork casings and tie/twist them to the desired length. Let it rest in the refrigerator for about 2 hours, then grill or pan-fry. Freeze sausages not intended for immediate consumption immediately after making, ideally in a vacuum. It’s up to you what you want to serve with them.