pork sausage

Ingredients for 1 servings:

• 30 g pork rind
• vegetable broth
• 500 g pork
• 250 g bacon
• 14 g curing salt
• 2 g black pepper
• 0.3 g ginger, fresh or powder
• 2 g paprika powder
• ½ g cane sugar
• 6 g beetroot juice
• ½ g mace
• 200 g ice cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Slowly simmer the pork rind in vegetable broth (the rind should be covered) for 3 hours. Then drain and chop/puree with a little of the stock until smooth. Freeze the beetroot juice in an ice cube tray. Cut the pork and pork bacon into strips and freeze slightly. Now mince with a meat grinder (6-disc grinder). Grind the spices. Chop the meat together with the spices, ice, and beetroot ice. Finally, add the puréed rind. The mixture should not exceed a temperature of 12 degrees Celsius while chopping. Pour the mixture into pasteurized jars. Wipe the rims of the jars, screw the lids shut, and cook in a water bath or preserving machine for 90 minutes at 85 degrees Celsius. It’s okay if the temperature starts at 90-95 degrees Celsius, but then let it settle to 85 degrees Celsius. Remove and let cool. Let it mature for at least 2 weeks. Lasts approximately 2 years if kept in sealed jars, with good hygiene during production and cool storage.