Paprika sausage in a ring

Ingredients for 1 servings:

• 600 g lean pork (shoulder)
• 400 g bacon (back bacon)
• 22 g curing salt
• 25 g paprika powder, hot
• 3 g pepper, black
• 5 g chili
• 2 g garlic powder, if you like 3 g
• 2 g glucose
• 2 g ascorbic acid
• n. B. Intestine (40 mm casings)
• salt water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

spicy

Mix the meat and bacon with all the ingredients, then mince the lean meat with the 5-grit grinder and the bacon with the 10-grit grinder. Knead everything well and for a long time until sticky, ideally using a food processor with a dough hook. Fill into 40-grit ring casings. Let it dry at 10-15°C, rinsing and drying on the 5th, 8th, and 11th days with salt water (30 g of salt per liter of water). The sausage is then cold-smoked for about 16 hours. After another 14 days, it can be sliced. Don’t let it become as hard as salami. After 8 weeks, it will be salami-like—it may need to be treated with salt water again occasionally.