tongue sausage

Ingredients for 1 servings:

• 5 pork tongue(s)
• 1 liter of water
• 140 g curing salt
• ½ liter of water
• 80 g aspic powder (130 biom)
• 12 g curing salt
• 3 g pepper
• 1 g nutmeg
• 1 ½ g coriander
• 1 g garlic powder
• 8 tbsp vinegar
• 1 ½ tbsp sugar
• 1 Intestine (sterile intestine caliber 90)

Instructions

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

The pork tongues are cured in a brine made from 1 liter of water and 140 g of curing salt for 8-10 days and then boiled for 1 hour. After cooking, the tongues are cooled in ice-cold water and skin is removed. The tongues are then cut into 1 cm cubes. The aspic solution is prepared by first adding the spices and curing salt to 1/2 liter of water and heating to a maximum of 80°C. The aspic powder is then stirred in. The weight of the diced tongues is calculated to be 60% aspic solution. The tongue cubes are filled into the 90 cm sterile casing and poured over with the aspic solution.