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)
Print Recipe
Pin Recipe Instructions
- Spice information per kilogram of meat.
- You can also make the sausages from ready-made mince, but please fresh from the butcher!
- Cut the meat into wolf-sized strips and mix with the spices.
- 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.
- 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.
- 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.
- You have to decide for yourself what you want to eat with it
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