Sliced ​​sausage in natural casing

Ingredients for 1 servings:

• 900 g sausage meat (fine sausage meat) from 360 g pork shoulder, 360 g pork cheeks, 180 g ice cream
• 1,200 g pork shoulder, sheer, in cherry-sized pieces
• 900 g pork shoulder, with 5% bacon, in goulash size
• 2 pieces of intestines (pork butts)
• 16.2 g curing salt
• 2.7 g white pepper
• 0.9 g nutmeg
• 0.9 g coriander powder
• 0.3 g ginger powder
• 0.3 g cardamom powder
• 1 g paprika powder, mild
• 1 ½ g ascorbic acid
• 1 g glutamate, optional
• 5 g cutter aid, according to manufacturer’s instructions
• 42 g curing salt
• 10 ½ g mustard powder
• 6.3 g white pepper
• 2.1 g nutmeg
• 1.2 g caraway powder
• 2.1 g marjoram
• 1.2 g cardamom
• 2 g ascorbic acid

Instructions

Working time approx. 2 hours; Rest period approx. 2 days; Total time approx. 2 days 2 hours

in the butte, smoked

Procedure: First, the meat is salted separately for at least 2 days. The ascorbic acid is then sprinkled onto the cherry-sized pieces of filler meat. On the day of preparation, the butts are soaked in water, turned inside out, and rinsed with a salt/vinegar mixture. Then you combine the spices for the coarse meat and the filler meat, spread them evenly over the 900g pork shoulder, and mince it using the 8mm disk. The filler meat and coarse meat are then mixed well, making sure that the filler meat does not stick together. Now you make the fine meat mixture by first coarsely mincing the meat with the spices and then chopping it with ice or ice-cold mineral water. (Mince with the 2mm disk, knead in the mineral water, and then mince everything again with the 2mm disk – this also works.) This fine meat mixture is then mixed evenly into the fillings and kneaded until well-absorbed. The mixture is then poured into the tubs and boiled at 75°C (1 minute per mm of diameter), followed immediately by hot smoking at 60°C for 1.5 hours. The meat should have a golden yellow color. If any air bubbles appear after boiling, they should be removed; the casing will settle back into place during hot smoking.