Hobbykos boiled sausage with bacon

Ingredients for 1 servings:

• 600 g lean pork, for example pork shoulder
• 400 g pork belly, fat, meaty without rind and cartilage
• 1,000 g pork belly, fattier, more robust without rind and cartilage, as filling
• 250 g ice snow
• 22 g curing salt 0.5%
• 2 g raw cane sugar
• 4 g sweet paprika powder
• 2 g cayenne pepper
• 2 g smoked paprika powder (Allspiceón de la Vera)
• 1 g coriander
• 1 g nutmeg
• 1 g garlic granules, or equivalent amount of fresh garlic
• 1 g celery salt
• 4 g cutter aid with reddening (see package insert)
• 2 g ascorbic acid

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 30 minutes

Note: The salt and spices, as well as the ice cream, are given per kilogram of meat! Preparation: For the filling, cut the 1000g of robust pork belly into cubes so that they will fit through the thickest stuffing tube of the sausage filler. This should be done a few hours before the final preparation, or overnight. These cubes are pressed into a narrow bowl with the appropriate curing salt and a little garlic granules or fresh garlic and placed in the refrigerator so that the meat can brown. Now the sausage meat is made by cutting the first two types of meat to size for grinding, mixing them with the spices, the cutter aid, and the curing salt, and grinding through the 3mm disk. This mixture is then chopped and this is where the ice cream is added so that the mixture does not get warm, maximum 12-14°C, make sure it does not get any warmer. Once the sausage meat is nice and thick, add the pork belly cubes stored in the refrigerator and mix them thoroughly with the sausage meat. Then, fill them into artificial casings. I used “Walsroder Faserdärme plus” (75/50 caliber). Fill them until nice and full. The filled sausages are then boiled in 80°C hot water for 1 minute per millimeter of diameter, plus a safety margin of 10 minutes. The sausages are then placed in ice-cold water to cool, then hung up to dry, and then they’re ready to eat.