Summary

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)

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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