raw sausage

Ingredients for 1 servings:

• 500 g beef, lean
• 500 g pork belly, streaky
• 22 g curing salt
• 2 g black pepper
• 2 g white pepper
• 1 g coriander
• 1 tsp sugar
• 1 cl brandy
• 1 garlic clove(s)

Instructions

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

In the style of a raw Polish sausage, in a pig’s intestine

Remove any tendons from the meat, cut into strips, and freeze lightly. Mince the beef through the small slice, which is very laborious, but mince the pork belly through the medium slice. Finely chop the garlic with salt. Now add the spices, sugar, brandy, and garlic. Mix everything thoroughly and for a long time, season to taste. Then carefully stuff the sausages into 28-30 or 30-32 mm pork casings. Be sure to avoid any air pockets. Twist the sausages to the desired length, making rings of approximately 100 g. Hang the rings in pairs to dry. After about 3 days, they will be nicely reddened and dry. They can now be cold smoked with beech shavings. Depending on the quality of the smoker, two 6-hour sessions are usually sufficient. Then let them hang in the smokehouse or cellar for a few more days to mature. Tip: Add the brandy and sugar after seasoning to bring out the flavor of the sausage meat more clearly. Take coriander seeds, roast them fresh in a hot pan, and then grind them. This creates a very intense flavor. Therefore, it’s advisable to season very carefully. In addition to being eaten raw, the sausage is also a great addition to hearty stews.