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)

Print Recipe Pin Recipe

Instructions

1. Cut the pork shoulder and pork belly into roughly 2 cm pieces.
2. Mix the meat pieces with the sea salt, paprika powders, chilli flakes, black pepper, allspice, coriander seeds, onion, garlic, oregano, basil, rosemary, and dextrose.
3. Grind the spiced meat through a 4.5 mm disc on a meat grinder.
4. Mix the ground meat for 5 minutes until it becomes sticky and holds together well.
5. Fill the pig intestines (size 30) using a sausage filler, then tie or twist at your desired length.
6. Refrigerate the filled sausages for at least 2 hours.
7. Cook the sausages on a grill or in a pan over medium-high heat for about 10 minutes, until the internal temperature reaches 63 °C (145 °F).
8. Freeze any sausages not consumed immediately in a vacuum-sealed bag.