meat sausage

Ingredients for 1 servings:

• 300 g beef II (max 5% visible fat)
• 160 g pork II (max 5% visible fat)
• 300 g pork cheek(s)
• 240 g ice (frozen snow)
• 20 g curing salt
• 3 g pepper
• 3 g garlic powder
• 1 g nutmeg
• ½ g coriander
• ½ g ginger
• 0.2 g cardamom
• 2 g paprika
• 5 g cutter aid
• 1 g ascorbic acid

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 3 hours 5 minutes

Cut the meat pieces to size and mince. Place the minced meat in a food processor, then slowly add the spices, then add the ice, and continue to mince until the sausage meat develops a beautiful sheen. Then fill the sausage meat into beef casings and tie them into rings. Dry and allow to brown. Then, hot smoke for 60 minutes at 60-70°C (or until the color is satisfactory). Then, scald for 35 minutes at 75°C (167°F).