Gyros Grilled Sausage

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g pork shoulder, naturally boned, derinded
  • 500 g pork belly, without rind or ribs
  • 22 g sea salt
  • 8 g paprika powder, noble sweet
  • 3 g paprika powder, mildly smoked
  • 2 g paprika powder, hot pink, to taste
  • 1 g chilli flakes, finely dried, alternatively cayenne pepper to taste
  • 2 g black pepper, freshly round
  • 2 g allspice powder
  • 4 g coriander seeds, round / round
  • 5 g onion ranules, alternatively a fresh medium-sized veetable onion
  • 1 clove garlic, to taste
  • 3 g oreano, rated
  • 3 g basil, rubbed
  • 1 g rosemary, chopped
  • 4 g lucose (dextrose)
  • intestine (30 pig intestine)
Gyros Grilled Sausage
Gyros Grilled Sausage

Instructions

  1. Spice information per kilogram of meat.
  2. You can also make the sausages from ready-made mince, but please fresh from the butcher!
  3. Cut the meat into wolf-sized strips and mix with the spices.
  4. Grind the meat through the meat grinder with the 4.5 mm disc and then mix for about 5 minutes until the sausage meat sticks together well.
  5. Then use a sausage filler or meat grinder (only suitable for small quantities) to fill the size 30 pig intestines and tie / twist off in the desired length.
  6. Then let it steep for about 2 hours in the refrigerator and then on the grill or in the pan. Freeze sausages that are not intended for immediate consumption immediately after production, ideally in a vacuum.
  7. You have to decide for yourself what you want to eat with it

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