John Myers
Ingredients for 1 servings:
- 400 g lean pork
- 200 g pork cheeks (bacon cheeks)
- 250 g beef with 5% bacon
- 150 g ice cream (frozen snow)
- 22 g curing salt
- 3 g white pepper
- 2 g nutmeg
- ½ g cardamom
- 2 g marjoram
- 1 g lemon peel, powdered (baking lemon)
- ½ g Maggi
- 0.2 g garlic powder
- 7 g onion powder
- 3 g cutter aid (according to instructions)
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
boiled sausages
Cut the pork into pieces suitable for grinding, mix with the curing salt, mince using the largest slice, and let it cure for 1 day. Pre-cure the beef in the same way as the pork, mince using the largest slice, and let it cure for 1 day. After this time, grind half of the minced beef with the ice and the cutter aid until finely ground. Then mix the remaining minced meat with the remaining ingredients, add to the fine sausage meat, and roughly chop. Fill into 30/32 caliber (or larger) pork casings, twist off to approx. 12 cm, allow to dry, and hot smoke until the desired color is reached. Then scald at 75°C (1 minute per mm) and cool in water. After cooling, pour hot water over the sausages and dry with a cloth. They are delicious cold, heated in water, fried, grilled, or sliced as a sausage salad.
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