potato sausage

Ingredients for 1 servings:

• 2 ½ kg pork
• 2 ½ kg beef, sheer
• 2 kg bacon, green
• 1 kg potatoes, waxy
• 24 g curing salt
• 5 g white pepper, ground.
• 1 tsp brandy
• 1 tsp glucose
• 50 ml milk

Instructions

Working time approx. 2 hours; Rest time approx. 2 days 12 hours; Total time approx. 2 days 14 hours

Please note: the seasoning instructions refer to 1 kg of minced meat and potato mixture!!!! Boil the potatoes, peel them and let them cool down. Carefully mince the meat and bacon, medium or coarse slices for the pork, fine slices for the beef. Now also finely mince the potatoes. Heat the milk and cool quickly again. Mix the meat mixture with the potatoes, milk and spices carefully and, above all, for a long time. Season to taste, add the brandy and glucose. Fill the finished mixture into beef casings. Mature, dry and turn red as usual for 3-4 days in a cool, draft-free cellar. Then place in the cold smoke < 28 °C, in two batches, for a total of 12-18 hours. Depending on the thickness of the sausages. Dry and mature a little more and the feast begins.