Palatinate fire sausages

Ingredients for 1 servings:

• 300 g lean beef
• 300 g lean pork
• 200 g pork (pork cheeks)
• 200 g ice, or ice-cold mineral water
• 22 g curing salt
• 3 g pepper, black
• 10 g cayenne pepper
• 2 g nutmeg
• 2 ½ g coriander, ground
• ½ g ginger
• ½ g cardamom
• 2 g onion powder
• 1 ½ g garlic powder
• 2 g lemon peel, powdered (baking lemon)
• 5 g cutter aid, with reddening according to instructions
• 1 g ascorbic acid, optional
• 1 g glutamate, optional

Instructions

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

pleasantly spicy boiled sausages for frying or grilling

Mince the meat with the spices, mix, and freeze lightly. Then, using ice (or ice-cold mineral water), chop to a maximum of 16°C (52°F) with the cutter aid. If you prefer a coarser mixture, first chop two-thirds of the sausage meat with the ice/mineral water, then add the remaining third and chop briefly to the size of a rice grain. Fill into 24/26 or 26/28 mm sausage casings. Let the sausages redden for one day at around 15°C (59°F), gently smoke in warm smoke at 50-60°C (122°F-140°F) for one hour, and then blanch at 72°C (160°F) for about 25 minutes. Cool in cold water. The sausage meat can also be filled into smokeable crown casings like meat sausages (possibly with only 5g of cayenne pepper), smoked, and then blanched (about 1 minute per mm of diameter).