Cut all the meat into small pieces, cure it for 2 days and let it redden. The beef is then first turned through the meat grinder with the cutter aid and then finely chopped with ice or ice-cold mineral water and the potato starch.
The cheeks and shoulders are mixed with the remaining ingredients and minced with the 5 mm disc.
Now the fine sausage meat is removed from the cutter and incorporated evenly. If the mass has become too warm in the meantime, you have to cool it down again briefly. Then the mass comes into the cutter and is not chopped very finely when dry.
Fill the mass into casings cal. 26/28, length approx. 25 - 30 cm. Redden the sausages at 50 - 55 ° C (approx. 25 min.) And smoke at 60 - 65 ° C (approx. 30 min., Intensive smoke). Then shower the sausages briefly and let them cool in the air.
The sausages can also be made less hot - just add 22 or 23 g of the above spice mixture.
You can find the fiery spice mixture in my recipes in the database.
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