Sausage strudel

Ingredients for 1 servings:

• 1 kg pork belly, not too fatty
• 100 g carbonated mineral water
• 1 pack of dough (strudel dough) approx. 140×35 cm
• 18 g curing salt
• 3 g pepper
• 2 g coriander
• 2 g nutmeg
• 4 g paprika powder, hot
• 5 g cutter aid with reddening (according to instructions)

Instructions

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

only with the meat grinder

Cut the belly into cubes and pre-salt with curing salt for 24 hours. Then mix all the ingredients (except the sparkling water) into the meat cubes and mince using the 3 mm disk. Now knead vigorously with the mineral water and mince the whole thing again and knead until cohesive. Unroll the strudel dough, fold it in half and moisten it with water using a brush. Spread the sausage meat on top to a thickness of about 1.5 cm, leaving 5 to 10 cm free at the end of the strudel dough and 2-3 cm free at the sides. Now carefully roll the whole thing up and wet the end of the dough again so that the dough sticks together. Wet the dough on both sides with the brush and stick it together by pressing it together. Now roll the strudel in cling film, making sure the ends are well sealed so that no sausage meat can leak out. The sausage strudel is then vacuum-sealed in a large vacuum bag (at least 10 cm of space should be left at the beginning and end), making sure you hold the vacuum bag in place so the strudel stays round. It is cooked in water at 85°C in a closed bag. 1 minute per mm of diameter, allowing 15 minutes for tolerance. You will need 1.4 kg of sausage meat for the above measurements (you should stick to this, as it will fit in any preserving machine). Note: Store-bought strudel dough is very thin and tears easily, but tears can be easily ironed back together; they will no longer be visible after cooking. It would be a good idea to make the strudel dough yourself and roll it out to about 2 mm to prevent it from tearing.