John Myers
Sausage: Onion Sausage with Garlic, Cooked
The perfect sausage: onion sausage with garlic, cooked recipe with a picture and simple step-by-step instructions.
- 1 kilogram Lean pork belly fresh with rind
- 200 g Fresh onions
- 2 piece Garlic cloves
- 2 piece Bay leaves
- 5 piece Juniper berries
- 3 piece Allspice grains
- 25 g Salt
- 5 g Black pepper from the mill
- 2 g Freshly ground caraway seeds
- Cut the rind into pieces and cook them together with bay leaves, juniper berries and allspice for about 10 minutes until soft.
- In the meantime, peel the onions and garlic and cut the onion into thick rings.
- Turn the meat together with the onion and the garlic cloves through the mincer (4-disc) and stir with all the spices.
- Remove the rind from the brew, remove the spices and grind the rind as well.
- Now weigh the mass – here it was 1.3 kg – and season with salt, pepper and caraway powder. Stir in 400 ml of the cooking broth and do not fill the sausage mixture completely into clean glasses (230 ml) with screw caps, as the mixture will expand a little when it is boiled down.
- Boil at 98 degrees for about 90-120 minutes.
- As soon as the jars have cooled down a little after the boiling process, shake them vigorously so that the settled broth combines with the meat again.
- The amount given above made 10 glasses
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