White cooked sausage

Ingredients for 1 servings:

• 500 g minced pork
• 500 g pork belly, boneless, lean
• 300 g bacon, green
• 1 pinch(s) of mace
• 2 bay leaves
• 30 g salt
• 4 rolls, from the day before

Instructions

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

a kind of cooked sausage in the casing for fresh consumption

Cook the pork belly in salted water with the bay leaf until tender. Soak the bread rolls in water. Cut the green bacon into small cubes and briefly blanch them in the hot cooking water from the meat. Mince the cooked meat using a small slice. Then carefully mix the squeezed-out bread rolls with the minced meat and the cooked meat. Season with salt and mace. Fill the mixture into the 28-30 mm casings, twist off the ends, and then cook for about 30-40 minutes at < 90°C. We like to eat the finished sausage immediately, with mustard and bread. Once cooled, we keep it in the refrigerator for a day or two. We then fry it in a pan, rolling it well in flour before frying. Tip: If you want the sausages to be pink on the inside, season them with sweet paprika.