Quick boiled sausage similar to a hunting sausage

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 250 g bacon (bacon strips) or bacon cubes without cartilage and rind
• 100 g diced ham, plus optional
• 0.2 liters of mineral water, ice cold
• 18 g curing salt (nitrite curing salt)
• 6 g mustard seeds
• 5 g cutter aid with reddening, alternatively 3 – 4 g phosphate-containing baking powder
• 3 g paprika powder (rose pepper), hot
• 2 ½ g black pepper, ground
• 2 g onion powder, alternatively fresh onion or shallot, finely chopped
• 2 g garlic powder, alternatively garlic cloves or fresh garlic, finely chopped
• 1 g ginger powder, ground, alternatively approx. 5 – 10 g fresh ginger root, finely chopped
• 1 g mace
• ½ g all-spice
• 0.3 g cardamom powder

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 45 minutes

quick and easy to produce without much equipment

Chill the minced meat and bacon in the freezer to -2-3°C, then mix thoroughly with all the spices in a suitable bowl. Take approximately 400g of seasoned mince and finely chop it using a hand blender or food processor, adding 0.1l of ice-cold mineral water. Caution: The temperature must not exceed +14°C. Return the dough-like mixture to the remaining minced meat. Roughly chop the bacon strips with a sharp knife and add them to the mixture. Knead/mix/mix vigorously with another 0.1l of ice-cold mineral water. The result should be a sticky, dough-like mixture. Either fill the mixture into twist-off jars, seal with the hot, soaked lids, and cook in a water bath at full boiling temperature for 90-120 minutes, or fill into suitable casings and simmer the sausages for 1 minute per cm of sausage diameter (+5 minutes for safety) at approximately 70°C. Cool and let rest for a day, and you’re done.