White sausage in a ring

Ingredients for 1 servings:

• 300 g lean pork
• 200 g beef (fat content up to max. 5%)
• 300 g pork cheek(s) (back bacon is better because of the color)
• 200 g ice cream
• 21 g salt (table salt)
• 5 g mustard powder
• 3 g pepper
• 1 ½ g nutmeg
• 1 g coriander
• ½ g ginger
• ½ g cardamom
• 3 g onion powder or 10 g fresh onion
• 6 g of cutter additive with phosphate! (according to instructions)
• n. B. Intestine (Cal. 40/44)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

without parsley

Cut the meat and bacon into chunks suitable for mincing while still ice cold. Mince the bacon separately and chop until the fat is evenly distributed in the bowl (temperature: approx. 15°C). Coarsely mince the remaining meat with all the ingredients, freeze, and then finely chop with the bacon. Fill into 40/44 gauge crown casings, checking for air pockets and pierce open. Blanch at 75°C for approx. 50-60 minutes and cool in cold water. I deliberately omitted the parsley, as the sausage keeps longer without it.